- ¼ cup (53g) light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground mace
- ½ cup (92g) vegetable shortening
- ½ to 1 cup (113g to 227g) heavy cream, use the smaller amount for a thin purée, the larger amount for a stiff purée
- 3/4 teaspoon ground cinnamon
- 1 cup (213g) roasted sweet potato purée
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 2 ½ cups (305g) All-Purpose Flour
- additional flour, for rolling
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. To make the dough: Mix together the flour, baking powder, sea salt, brown sugar, cinnamon, ginger, allspice, and mace in a large bowl. Use a pastry blender or your fingertips to work in the shortening until the mixture is crumbly.
2. Stir in the sweet potato with a fork. Slowly add the cream, starting with 1/2 cup, and stir until the dough comes together and pulls in all of the dry ingredients. Add more cream, 1 tablespoon at a time if necessary. To shape and cut: Transfer the dough to a lightly floured surface and gently knead until smooth and supple, about 8 turns. Roll or pat the dough 3/4″ thick.
3. Cut out the biscuits with a round cutter. If the cutter sticks, dip it into some flour between cuts. Push the cutter straight down without twisting so that the biscuits can rise to their full potential. Place the biscuits on the prepared baking sheet.
4. To bake: Bake until the biscuits are firm and spring back when lightly touched on top, about 20 minutes. Transfer to a rack to cool to room temperature. Store at room temperature in an airtight container overnight before serving.
Recipe by: King Arthur Flour