Sweet Potato, Parmesan and Rosemary Biscuits

• Vegetarian

• Produce

  • 1 tbsp Rosemary, Fresh
  • 1 cup Sweet potato, cooked and mashed

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Nutmeg
  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Dairy

  • 5 tbsp Butter, unsalted
  • 2/3 cup Buttermilk
  • 1 tbsp Heavy cream
  • 1/2 cup Parmesan, grated

Found on sweetandsavourypursuits.com

Description

Directions

• Position a rack in the center of the oven and pre-heat the oven to 400°F.
• Line a baking sheet with parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, baking soda, salt, pepper and nutmeg. Add the Parmesan and rosemary and whisk again to incorporate the ingredients.
• Add in the cubed butter and using a pastry blender or your fingers blend the butter into the flour until the mixture looks like coarse meal.
• In a small bowl combine the buttermilk and sweet potato, whisk to blend and then add it to the flour mixture.
• Mix the ingredients until it all comes together, do not over-mix or your biscuits will be tough.
• Turn the dough out onto a lightly floured surface, knead a few times just until the dough comes together and then pat into a circle about 1 1/2 inch high.
• Using a round, 2 inch wide cutter, (edge dipped in flour before cutting into dough) cut as many biscuits as you can, then take the scraps, reshape into a disk and cut again.
• Place the biscuits on the baking sheet.
• Once all the biscuits have been cut and placed onto the baking sheet, whisk the egg yolk and cream together in a small bowl and brush the tops (only the tops) of the biscuits.
• Bake in the oven for 16 to 18 minutes or until biscuits are golden brown. Let cool for a few minutes and then serve while still warm with butter.