From A-Z cookbook
- 2 Cups ﬂour
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 1 t. minced rosemary
- 6 T. fozen unsalted butter
- 1 Cup cold, mashed baked sweet potato
- about 3/4 Cup buttermilk, divided
- softened butter (optional)
- thin-sliced ham and/or 1 roasted sweet pepper, peeled and sliced
Heat oven to 400 degrees.
Whisk ﬂour, baking soda, baking powder, salt and rosemary in a bowl. Cut frozen butter into small pieces with sharp knife. Cut butter into ﬂour mixture with a pastry cutter until the butter pieces are no larger than small peas. Using a light touch, work in mashed sweet potatoes with your ﬁngers. Stir in 1/2 cup buttermilk. Add just enough additional buttermilk to make a slightly sticky dough.
Dump mixture onto ﬂoured surface and knead lightly for a minute. Shape mixture into a round about 3/4 inch thick. Use a 2-inch biscuit cutter to cut rounds (do not twist the cutter, just cut straight down the dough).
Place biscuits on ungreased baking sheet. Gather up any scraps and cut out more biscuits. Bake until risen ad light brown, about 15 minutes. Let cool just a few minutes, then split them open horizontally and spread with softened butter. Insert a small folded slice of ham and/or roasted red pepper strip between the halves. Serve immediately. Makes 16-20 small stacks.