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Sweet Potato Biscuits

Devon Seafood Grill Culinary Team, from Hershey Country Club

2 1/2 cups all-purpose flour
1/4 cup light-brown sugar
2 tablespoons baking powder
2 teaspoons salt
1 teaspoon baking soda
3/4 cup chilled butter
1 tablespoon melted butter
1 1/2 cups chilled sweet potato puree
2/3 cup buttermilk

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In a large bowl, whisk flour, sugar, baking powder, salt, and baking soda. Mix in cold butter until it looks like corn meal (coarse), with small lumps of butter remaining. In a smaller bowl, whisk together puree and buttermilk. Combine, do not over mix.

On a lightly floured surface, kneed very gently until dough comes together, about 4-5 times. If dough is too sticky add more flour as needed. Shape into a circle evenly about 1 inch thick. With a biscuit cutter (about 2 inches), cut out as close as possible. Gather scraps and repeat.

Preheat oven to 425 degrees; place rack on lowest setting. Butter cake pan and place biscuits as close together as possible. Brush with melted butter; bake 20-25 minutes or until golden brown.

Yield: 16 - 20


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