Sweet Potato Biscuits with Maple Butter

Recipe courtesy of Cooking Light

These turned out quite delicious and I look forward to making them again. They are especially good with ham and pork and really make a dinner special.

For the biscuits:

2 cups flour

1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup pureed cooked sweet potatoes, cooled (I used canned, shhhh)
1/3 cup fat-free milk (I used 1% and nothing bad happened!)

Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal-do not overwork the dough. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface (it will be a little crumbly); knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray.

Bake at 400° for 15 minutes or until lightly browned. Serve warm.

*Tip*: The key to flaky biscuits is to keep them cold. Make sure your butter stays cold and keep your baking sheet cold, I refrigerated the baking sheet with the biscuits for a while before I baked them.

For the maple butter:

6 tablespoons butter, softened
3 tablespoons maple syrup
1/8 teaspoon salt

Combine all ingredients in a small bowl; beat with a mixer at medium speed 1 minute or until smooth. Cover and chill until use. Mmmmm!