Sweet Potato-Chive Biscuits
- 1 c. canned sweet potato or pumpkin puree
- 3/4 c. buttermilk
- 2 tbsp. snipped fresh chives (garlic or onion)
- 1/4 tsp. ground nutmeg
- 1/4 tsp. Freshly ground pepper
- 2 c. self-rising flour
- 1/4 c. cold unsalted butter
- Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner.
- Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.
- Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form.
- Stir in sweet potato mixture with a fork until a soft dough forms.
- On floured surface with floured hands, pat dough 3/4-inch thick.
- Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula.
- Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you'll get 15 biscuits).
- Bake 18 to 20 minutes, until tops are golden.
- Transfer to a wire rack and cool 10 minutes before serving.
pumpkin puree, buttermilk, chives, ground nutmeg, freshly ground pepper, flour, cold unsalted butter
Taken from www.delish.com/recipefinder/sweet-potato-chive-biscuits-rbk0108 (may not work)