SWEET POTATO BISCUITS

Yams are native to Africa and Asia, and 95% of them are grown in Africa. Yams are starchier and drier than sweet potatoes. African slaves in the 17^th century began calling the soft orange colored variety “yams” because they resembled the yams in Africa, but they are sweet potatoes. Sweet potatoes are classified as either "firm" or "soft". True yams are only found in international markets. The USDA had to label them to distinguish the two different varieties we find in the grocery stores today. The Label "Yam" has to be accompanied by "sweet potato". To make it simple, there is the light "firm" sweet potato and the "soft" orange colored sweet potato. The southern Thanksgiving recipe for candied yams is actually orange flesh sweet potatoes.

1 medium sweet potato, cooked until very soft

2 t brown sugar

2 t grated orange zest

½ t ground ginger

Cut potato in half and scoop out flesh into a medium bowl.

Stir in the sugar, orange zest, and ginger.

Mix well, cover, and refrigerate for at least 15 minutes.

2 ½ cups all-purpose White Lily flour or Southern Biscuit flour

2 T aluminum-free baking powder

1 t baking soda

1 t fine sea salt

7 T frozen unsalted butter

1 cup cold buttermilk

Cooked sweet potato mixture

½ t paprika

1 T melted butter, for brushing on biscuits

Preheat oven to 450 degrees F.

Place rack in center of oven.

Sift flour with baking powder and baking soda into a bowl.

Unwrap most of the butter, but keep the wrapper on the very end to hold on to.

Grate the butter, using a box grater, directly into the flour mixture.

Leave a tablespoon of butter for melting to brush on the tops of the biscuits.

Quickly mix with a spoon and then make a well in the center and mix in the buttermilk, sweet potato mixture, and paprika.

With floured hands, place on a lightly floured surface.

Gently fold the dough in half and repeat four more times. This creates layers, but you don’t want to overwork your dough.

Sprinkle top with flour and gently pat down with your hands to about a 1-inch thick round.

Cut with a floured 2 to 2 ¾-inch biscuit cutter. Do no twist the biscuit cutter.

Place biscuits on a lightly greased baking sheet or a well-seasoned 10-inch cast iron skillet, with biscuits lightly touching each other.

Brush tops with melted butter.

Bake for 15 to 18 minutes until golden brown.

Makes 12 to 15 biscuits