Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 cup sweet potato puree (about half of a 15 oz. can sweet potatoes, drained, mashed or 1 large sweet potato, cooked, peeled and mashed) OT 1 cup canned pure pumpkin
• 3/4 cup buttermilk
• 2 cups all-purpose flour
• 1/4 cup whole-wheat flour (or more all-purpose flour)
• 2 Tbsp. coconut sugar (or granulated sugar)
• 2 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsalted butter, very cold
• 1 1/2 cups (about 4 oz.) shredded smoked sharp cheddar cheese
• Sorghum butter, (see note)

Directions

1. Heat oven to 425 degrees. Line 2 baking sheets with parchment paper.

2. Put the sweet potato puree into a small bowl; stir in buttermilk until smooth.

3. Put flours, sugar, baking powder, baking soda and salt into a food processor fitted with a metal blade. Process to mix. Dice cold butter and sprinkle over flour mixture. Use on/ off turns to cut the butter into the dry ingredients

4. until mixture resembles coarse crumbs. Add the sweet potato mixture aand cheese. Pulse once or twice, just until a soft dough forms.

5. Scrape the dough out onto a floured work surface. Use floured hands to gently pat it into 3/4- inch- thick round. Using a floured 2-inch round biscuit cutter, cut out 12 biscuits. Place on prepared baking sheets. Gently press the scraps together and press out 6 more biscuits. Bake until tops are golden brown, 15 to 20 minutes. Serve warm with sorghum butter.

6. Note: To make sorghum butter: Blend 1/2 cup butter, softened, with 2 to 3 tablespoons sorghum or honey until smooth. Taste and blend in a little coarse salt as desired. Use at room temperature.

7. makes about 18 biscuits

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