Sweet Potato Biscuits

Take your biscuits to the next level with Bruce's Yams! These Sweet Potato Biscuits are fluffy and sweet, and the fresh black pepper gives them a savory bite.

Ingredients

Biscuits:

• 2 cups all-purpose flour
• 1 tbs. baking powder
• 1 tbs. granulated sugar
• 1/2 tsp. fine salt
• 1/2 tsp, ground black pepper
• 1/4 tsp. baking soda
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1 cup Bruce’s Yam Cut Sweet Potatoes; mashed & drained
• 1 stick frozen, unsalted butter

Cranberry butter:

• 1 stick softened unsalted butter
• 1/4 cup whole cranberry sauce
• 1/4 tsp. salt

Steps to Prepare

1. Heat oven to 400°F.
2. Combine all dry ingredients in a large mixing bowl and set aside.
3. In a separate large bowl, mix together milk, cream and mashed Bruce’s Yams Cut Sweet Potatoes until evenly combined.
4. Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk/cream mixture and mix lightly until dough forms.
5. Turn dough out onto a floured surface and knead just until it comes together, about 30 seconds (the dough will not be smooth). Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds.
6. Place rounds on a parchment lined cookie sheet and bake for 18-20 minutes or until golden brown. Serve with cranberry butter, if desired.
7. To make cranberry butter, stir all ingredients together until mixed well.