Sweet Potato Biscuits or waffles

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

12 tablespoons cold butter, sliced into pats

1 cup cooked sweet potato

1/3 cup half and half

Preheat the oven to 450 degrees F.

IIn a stand mixer or food processor, combine the flour, baking powder, baking soda, salt, and sugar together. Add the cold butter slices, and mix/pulse until the mixture resembles a coarse cornmeal. Don’t overmix.

Stir in the sweet potatoes. If the mixture is dry, add the cream, a little at a time until a soft dough is formed (I often don't use any).

For waffles, spray pam or lightly butter the hot waffle iron and place the mixture in, shaping it to fit the iron (it’s doughy and gloopy, not a liquid batter). Also, turn off the oven, dummy.

or,

Lightly flour a surface. Place the dough onto the surface and dust the top with flour. Lightly press/roll the dough out to 1/2 inch thickness Cut the biscuits into rounds with a biscuit cutter (or a drinking glass). (these biscuits are too dense to rise much, so I often roll them thick, or stack 2 to bake them into one split biscuit.)

Place the biscuits on a baking sheet and bake for about 10-15 minutes or until the biscuits are golden brown. (I try not to overcook them to keep them moist)

These reheat well, and it’s best to serve them warm with a tart jam, like cranberry, but honestly also eat them however you freaking want. Wanna go crazy? Crumble some cooked bacon into the dough, or use this as the bread for a breakfast sandwich. You are welcome.