So these are what I had intended to make before burning the sweet potatoes. They’re a wonderful accompaniment to roasted or fried chicken or just on their own with a little butter or red pepper jelly.
What you need:
3.5 cups of all-purpose flour
1 tbsp. baking powder
1/2 cup shortening
1 tsp. salt
1 large peeled cooked, mashed/pureed yam/sweet potato (this should yield about 2 cups of mash – if it’s less than just top it up to two cups with more buttermilk)
1 1/2 cups buttermilk
Preheat oven to 425. In a large bowl mix the dry ingredients together then cut the shortening in with a fork or pastry blender until the mixture achieves a coarse, crumbly texture. In another bowl mix the sweet potatoes and buttermilk together until well blended. Slowly add this to the dry mixture, stirring all the while until you have a loose, wet dough. Grease 2 10×13 casserole dishes or a baking sheet if you prefer a crisper finish to biscuits and drop heaping 1/2 cup dollops of the mixture into them, leaving about half an inch between each one. Bake in the oven for 15- 20 minutes until golden brown. This should give you a dozen biscuits.
To this batch I also added 2 tablespoons of dried chives & 1 teaspoon each of ginger, onion powder & nutmeg to the dry ingredients just to spice them up a bit.
Of course this recipe can be adapted to make traditional cut biscuits by adding another half cup of flour, or enough to make it a kneadable dough. I’m lazy so I just go with drops – plus I feel they add an interesting textural element to a plate.