Sweet Potato Biscuits

                                                                                              
Ezekiel 18:32 For I take no pleasure in the death of anyone, declares the Sovereign LORD. Repent and live!
Titus 2:11 For the grace of God that brings salvation has appeared to all men

1 3/4 cups all-purpose flour

2 T light brown sugar

2 1/2 t baking powder

1 t salt

1/2 t baking soda

6 T chilled unsalted butter

3/4 cup chilled sweet potato puree

1/3 cup buttermilk

To make the dough:

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 T light brown sugar, 2 1/2 t baking powder, and 1 t salt and 1/2 t baking soda. With a pastry blender or two knives, cut in 6 T chilled unsalted butter, cut into pieces, until mixture resembles coarse meal, with some pea-size lumps of butter remaining. In a small bowl whisk together 3/4 cup chilled sweet potato puree and 1/3 cup buttermilk; stir quickly into flour mixture until combined (do not over mix).

To shape the biscuits:

Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six 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).

Baking the Biscuits:

Preheat oven to 425 degrees, with rack on lower shelf. Butter or spray an 8-inch cake pan. Arrange biscuits snugly in pan. Brush with 1/2 T melted butter. Bake until golden, rotating once, 20 to 24 minutes. Yield: 8 Biscuits.