3 1/2 c. all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 lb butter
1 c. cooked sweet potato (optional)
1 1/4-1 1/2 c. buttermilk
1 egg
2 tbs. milk
1. Preheat the oven to 425 degrees.
2. Lightly grease a baking shet and set aside.
3. Sift together the flour, baking powder, baking soda and salt in a large bowl.
4. Cut cold butter into 1/4-inch cubes. Add butter to the flour mixtures using a pastry blender or 2 knives until the mixture resembles coarse meal. (Or pulse 10 to 12 times in a food processor fitted with a metal blade and then transfer to a large bowl.) The dough can be made up to 1 week in advance to this point and stored in an air-tight container in the refrigerator.
5. Add any flavor additions, such as sweet potato, cheese or herbs (see Notes).
6. Add 1 1/4 c. of the buttermilk and mix lightly just until the dough begins to sitck together; do not overmix. Add up to 4 Tbs more buttermilk, 1 Tbs at a time, if the dough is dry.
7. Turn the dough out onto a lightly floured surface and press together lightly just until the dough forms a ball; do not overwork the dough.
8. Roll or pat the dough out to 3/4-inch thickness. Cut with a 2 1/2-inch biscuit or cookie cutter, dipping the cutter into flour as needed to keep the dough from sticking.
9. Place the biscuits on the baking sheet and brush the tops with egg wash.
10. Bake 12 to 15 minutes, until golden brown. Remove from the oven and serve immediately.
Sweet Potatoe Biscuits
Add 1 c. peeled, cooked, mashed sweet potato to the flour-butter mixture before adding the buttermilk.