|Sweet Potato Biscuits with Molasses Butter|
Upon entering a favorite Southern restaurant in historic Buckeystown, Maryland, we were greeted with a plate hot sweet potato biscuits served with molasses butter. We quickly devoured them while musing over the menu. What a nice surprise to try something the chef had made for his guests just to be nice! I was so intrigued with the beautiful color and flavors of the biscuits, I recreated them at home, or as my husband likes to say “reverse engineered” them at home for a get together with friends. These are a great addition to your holiday table.
2 ½ cups flour
1 tablespoon baking powder
1 teaspoon salt
2 ½ tablespoons brown sugar
½ cup cold butter, cut into bits
2 cups mashed sweet potatoes, you could use canned if needed
2 tablespoons cream
Preheat oven to 400 degrees. Cover two large baking sheets with parchment and spray with baking spray. In electric mixer, fitted with whisk attachment, whisk flour, baking powder, salt and brown sugar. Add cut up butter and toss in flour with hands. Beginning with mixer on low, cut in butter. Build up speed with mixer to a medium speed until mixture resembles a coarse meal. Stir in sweet potato until a soft dough is formed. Toss a couple of handfuls of flour on the counter top. With floured hands remove dough onto floured counter and roll out to 1 inch thickness. Cut out biscuits with a 3 inch round cutter and place on prepared baking sheets. Bake at 400 degrees for 15 minutes or until lightly browned. Serve hot with Molasses Butter. Makes about 15 3 inch biscuits.
½ cup butter, softened
¼ cup molasses
In electric mixer whip butter and molasses together until light and fluffy. Scrape into a small serving dish or ramekin. Serve with hot Sweet Potato Biscuits.