2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
1 tablespoon fresh rosemary, chopped
½ cup grated parmesan
5 tablespoon cold unsalted butter, cubed
1 c sweet potato, cooked and mashed
⅔ cup buttermilk
1 large egg
1 tablespoon heavy cream or milk
- Preheat oven 400 degrees and line a sheet pan with parchment paper and set aside
- In a large bowl whisk together; flour, baking powder, baking soda, salt, pepper. Then add parmesan and rosemary and whisk until combined.
- Add the cubed butter and using a pastry blender or your fingers blend the butter into the flour until the mixture looks like coarse meal.
- In a small bowl combine the buttermilk and sweet potato, whisk to blend and then add it to the flour mixture.
- Mix the ingredients until it all comes together, do not over-mix or your biscuits will be tough.
- Turn the dough out onto a lightly floured surface, knead a few times just until the dough comes together and then pat into a circle about 1 1/2 inch high.
- Using a round, 2-inch wide cutter, (edge dipped in flour before cutting into dough) cut as many biscuits as you can, then take the scraps, reshape into a disk and cut again.
- Place the biscuits on the baking sheet. Once all the biscuits have been cut and placed on the baking sheet, whisk the egg yolk and cream together in a small bowl and brush the tops (only the tops) of the biscuits.
- Bake in the oven for 16 to 18 minutes or until biscuits are golden brown. Let cool for a few minutes and then serve while still warm with butter.