Sweet Potato Biscuits

Name: Sweet Potato Biscuits
Ingredients: 2 1/2 pounds sweet potatoes (4 to 5 medium); 2 tablespoons cider vinegar; 3 1/4 cups cake flour (see note); 1/4 cup packed dark brown sugar; 5 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons salt; 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled; plus 2 tablespoons unsalted butter, melted; 4 tablespoons vegetable shortening, cut into 1/2-inch pieces

"Why this recipe works:For our Sweet Potato Biscuits recipe, we started with a traditional biscuit recipe and slowly traded buttermilk for sweet potato until we discovered we didn’t need any buttermilk at all. A dash of cider vinegar made up for the buttermilk tang and also lightened up the biscuits. We tried incorporating the sweet potatoes raw, boiled, baked, and from a can before we settled on an extended stay in the microwave. This concentrated their flavor and released most of their moisture. All-purpose flour yielded biscuits that were a little too tough. We found biscuits made with cake flour to be far more tender...."

INGREDIENTS

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2 1/2 pounds sweet potatoes (4 to 5 medium)

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2 tablespoons cider vinegar

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3 1/4 cups cake flour (see note)

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1/4 cup packed dark brown sugar

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5 teaspoons baking powder

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1/2 teaspoon baking soda

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1 1/2 teaspoons salt

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8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled; plus 2 tablespoons unsalted butter, melted

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4 tablespoons vegetable shortening, cut into 1/2-inch pieces

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