Sweet Potato Biscuits with Honey Cinnamon Butter

For our Meatless Monday potluck at work tomorrow, I decided to whip up a batch of veg-friendly sweet potato biscuits.

I found the recipe in my 1965 McCall's Home-Baked Breads cookbook, but as you will occasionally find, not all recipes in cookbooks are tried and true...or maybe ingredients have just changed since the 60s.  Followed directions to the T, but after 20 minutes of wrestling with a dough that refused to firm up, even after generous helpings of rolling flour, I decided to go back and make some modifications so that I could give you a recipe that does work and produces some nice savory biscuits.

So here for you tasting pleasure is a recipe for biscuits that will work and some yummy butter to smother them in.

Sweet Potato Biscuits with Honey Cinnamon Butter

Biscuits
2-1/2 cups flour
3 tsp baking powder
1 tsp salt
3/4 cup mashed cooked sweet potato
2 tbsp light brown sugar
2 tbsp butter, melted
1/2 cup buttermilk
1/2 tsp baking soda

Butter
1 stick butter, room temperature
4 tsp honey
1/2 tsp cinnamon

Mix flour, baking powder and salt in a medium bowl.

In a smaller bowl, mix sweet potato, brown sugar,and melted butter together.

Add to dry ingredients, with buttermilk and baking soda and mix until all the flour is moistened.

Turn dough out onto a floured surface and roll to 1-1/4" thick and cut out biscuits with a round cookie cutter or biscuit cutter.

Bake at 400 degrees on ungreased cookie sheet for 10-13 minutes, or until lightly browned.

Remove from cookie sheet, and serve them with your favorite chili, stew or soup...or eat them by themselves

To make the butter, mix up the room temp butter, honey and cinnamon with either a fork or a mixer until well blended.

Makes up to 18 2" biscuits (but you can make yours bigger).