Sweet Potato Biscuits

Recipe By :Martha Stewart's Every Day Food (November 2003)
Serving Size : 8 

--- Sweet Potato Puree
3 large sweet potatoes -- cut into 2" pieces

--- Biscuits
1 3/4 cups all-purpose flour
2 tablespoons brown sugar, packed
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter
3/4 cup sweet potato puree
1/3 cup 1% buttermilk
1 tablespoon butter, lite -- for brushing tops

In a large saucepan, cover potatoes with water. 

Bring to a boil; cook until tender when pierced with the tip of a paring knife, 

15 to 20 minutes. Drain, puree in food processor, with flavorings (see notes), 

if desired; season with coarse salt and ground pepper. (makes enough for 4 recipes)

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, 

and baking soda. With a pastry blender or two knives, 

cut in butter until mixture resembles coarse meal, 

with some pea-sized lumps of butter remaining. 

In a small bowl, whisk together sweet potato puree and buttermilk; 

stir quickly into flour mixture until combined (do not over-mix).

Turn dough out onto a lightly floured surface, 

and knead very gently until dough comes together but is still slightly lumpy, 

5 or 6 times. If dough is too sticky, work in up to 1/4 cup additional flour. 

Shape into a disk, and pat to an even 1-inch thickness. 

With a floured 2-inch biscuit cutter, 

cut out biscuits as close together as possible. 

Gather together scraps, and repeat to cut out more biscuits 

(do not reuse scraps more than once).

Preheat oven to 425F, with rack positioned on lower shelf. 

Butter an 8-inch cake pan. Arrange biscuits snugly in pan 

(to help them stay upright). Brush with 1/2 tablespoon butter. 

Bake until golden, rotating once, 20 to 24 minutes.