I have the joy of catering the Baptism Luncheon for my minister’s granddaughter tomorrow at HBUMC.
Sweet potato biscuits with maple butter are on the menu!!
Old Fashioned Buttermilk Biscuits
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 pound cold unsalted butter, cut into 1/4 inch cubes
1 1/4 to 1 1/2 cups buttermilk
Egg Wash: 1 large egg beaten with 2 tablespoons milk
Preheat the oven to 425 degrees.
Lightly grease a baking sheet.
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Add the butter and cut it into to the flour mixture using a pastry blender (or 2 knives). It will look like coarse meal.
Store the dough in the refrigerator for up to 1 week.
Add 1 1/4 cups buttermilk and mix lightly just until the dough begins to stick together. Do not overmix!
Pat or roll the dough out into 3/4 inch thickness. Cut with a biscuit cutter.
Place the biscuits on the baking sheet and brush with the egg wash.
Bake for 12-15, until golden brown.
For sweet potato biscuits add 1 cup peeled, cooked, mashed sweet potato to the batter before adding the buttermilk.