step 1
Check the package instructions for microwave steaming the Sweet Potatoes (2 pckg). Increase the time by two minutes and then steam. The additional time will ensure that the sweet potatoes are soft enough for pureeing.
step 2
When the potatoes are steamed and just cooled enough to handle, place the potatoes in a food processor and process them until they are completely smooth. You are looking for a baby food consistency. Allow the puree to completely cool in the fridge.
step 3
Preheat the oven to 425 degrees F (220 degrees C).
step 4
In a large bowl, combine the All-Purpose Flour (3 1/2 cups), Brown Sugar (4 Tbsp), Baking Powder (5 tsp) and Baking Soda (1 tsp).
step 5
Using a pastry cutter or 2 knives, mix the (very) cold Salted Butter (3/4 cup) into the mixture until it resembles a very coarse meal/sand texture where there are a few small lumpy pea-sized bits of butter. Then, place the bowl in the refrigerator, or freezer, and let it chill for a few minutes while you work to combine the wet ingredients.
step 6
Combine the Buttermilk (2/3 cup) and prepared Sweet Potato Purée (1 1/2 cups). Stir the buttermilk/potatoes into the flour being careful not to over-mix the dough as it can affect the texture of your biscuits.
step 7
Clear some space on your counter or silicone mat. Then, place the dough on the floured surface and knead the dough, being very careful not to overwork it. You will want to stop when the dough comes together, but still has a slightly lumpy texture. If your dough is too sticky add in some more flour around a 1/4 cup at a time. Then, place the dough in a bowl and put it back in the fridge/freezer and allow to chill for 5 minutes.
step 8
Remove the dough from the bowl and place on a lightly floured surface. With a rolling pin, gently flatten the dough until it is 1-inch in thickness.
step 9
Next, using a 3-inch cookie/biscuit cutter, cut out the biscuits as close as you can. Don’t twist the cutter as it will pinch the edges of the biscuits and inhibit their rise. You can use any scraps. Just form them into a ball and repeat the same process.
step 10
Place the biscuits in a buttered cake pan and keep the biscuits close to each other. Place the cake pan in the fridge/freezer and let the biscuits chill for 5-10 minutes. Then brush the biscuits with a 1 tablespoon of melted butter.
step 11
Place the biscuits in the oven and bake for 20-25 minutes or until they are golden brown.
step 12
In a large saucepan, on medium-high heat, melt Salted Butter (1 cup). As it melts, the butter will start to foam. The color will deepen from a golden color to a golden tan, and finally to a toasty-brown. Once your butter has turned a brown, you will be able to smell a nutty aroma! Give it a few stirs and the take it off the heat.
step 13
Carefully remove the browned butter to a heat safe container/bowl and place in the fridge and allow it to harden overnight.
step 14
After it has hardened, allow the brown butter to soften. In a stand mixer beat the brown butter on medium speed until it is whipped and can form stiff peaks.
step 15
Serve the biscuits with the brown butter and enjoy!
