sweet potato and rosemary biscuits with honey
(makes 12 2-inch biscuits)
Golden Rule with Biscuits
Julia Child says it best when she advises that the golden rule with biscuits is to stop whatever you’re doing two beats before you have to. Leave the butter chunky, combine the dough until it’s just moistened and don’t over-mix or over-knead. Follow her rule to ensure light fluffy biscuits.
1 Tbsp finely chopped fresh rosemary leaves
2 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup cooked and mashed sweet potato
2/3 cup milk
4 Tbsp unsalted butter, cut in 1/2 inch pieces
honey for serving (comb honey if you have access to it)
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper or a silicone baking sheet.
Combine rosemary, flour, and baking powder in a large bowl. Whisk to blend thoroughly.
Combine sweet potato and milk in a small bowl. Stir to blend well.
Add butter to the bowl of dry ingredients. Using your fingers, rub butter with flour mixture until butter pieces are the size of small peas.
Add sweet potato mixture to flour/butter mixture. Using a rubber spatula, gently fold the ingredients together until flour mixture is moistened and still looks messy. Don’t over-mix it. Turn the contents of the bowl out onto a floured counter and knead about 10 times, until it’s just combined. Pat the dough into a slab about 1/2 - 2/3 inches thick and 8 - 9 inches across. Cut with a 2-inch round biscuit cutter, or any size cutter you prefer.
Transfer the biscuits to baking sheet. Bake for 12-15 minutes until lightly browned on top. (Adjust baking time accordingly if making larger or smaller sized biscuit.) Serve warm with honey to drizzle on top or garnish with a piece of comb honey.