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<\/a><\/p>\nServe these with butter, cause you can’t ever have too much. \u00a0 Enjoy them for breakfast, lunch or dinner. \u00a0I think a little bacon and egg on one of these would be a spectacular way to start the day. \u00a0With a few slices of ham they’d make nice little lunch sandwiches, and serve them along side soup or whatever you’re having for dinner. \u00a0Or just eat one as an afternoon snack.<\/p>\n
Sweet Potato and Rosemary Biscuits<\/h3>\n
From The Kitchn<\/p>\n
Makes 9 3-inch biscuits<\/p>\n
Ingredients<\/em><\/p>\n\n- 2 cups flour<\/li>\n
- 4 teaspoons baking powder<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1 teaspoon fresh chopped rosemary<\/li>\n
- 1 cup cooked, mashed sweet potato (about 1 medium sized sweet potato)<\/li>\n
- 3\/4 cup butter milk (you may not use quite all of this)<\/li>\n
- 6 tablespoons unsalted butter, cold and cut into chunks<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Preheat oven to 375\u00b0F.<\/li>\n
- Line a baking sheet with parchment paper.<\/li>\n
- Whisk together flour, baking powder and salt in a large bowl. \u00a0Set aside.<\/li>\n
- Whisk sweet potato, 1\/2 cup buttermilk and rosemary together in a small bowl. \u00a0Set aside.<\/li>\n
- Cut butter into the flour mixture using a pastry blender, 2 knives, or your hands, until butter is a bit smaller than pea sized.<\/li>\n
- Fold in the sweet potato mixture, add a little more buttermilk if mixture seems dry. \u00a0Bu it should still be a little sticky. \u00a0Chill the dough for 30 minutes.<\/li>\n
- Flour a work surface and turn dough out onto it. \u00a0Pat out into a round, about 1 inch high. \u00a0Use a 2 or 3-inch round cutter and cut as many biscuits out from the dough as you can and place them on the baking sheet. \u00a0Pat the dough scraps together and cut more biscuits.<\/li>\n
- Bake for 15 minutes, then let cool (or not) and enjoy.<\/li>\n<\/ol>\n
![\"sweetpotatobiscuits6\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/sweetpotatobiscuits6.jpg\")
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