1 3/4 cup flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter and more for the tops and pan
3/4 cup sweet potatoes pureed
1/3 cup half and half or buttermilk
1 cup shredded sharp cheddar cheese
Blend together puree, cheese and milk together. In another bowl add all dry ingredients, cut in the butter with a pastry tool or use two knives until its crumbly like pebble size cornmeal. Fold together the dry ingredients in with the puree mixture quickly to combine and do not over mix.
Line a cookie sheet with parchment paper, either drop by tablespoons full onto the cookie sheet or you can roll them out on a cutting board after kneading the dough around 6 times, using very little flour, cut out into biscuits and place on the cookie sheet. Try not to handle the dough too much.
Place biscuits on cookie sheet, brush with melted butter. Bake at 425 degree preheated oven until brown on top. Around 25 minutes.
+claudia lamascolo Author