Chef John's Sweet Potato Biscuits
This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.
Recipe Summary test
This recipe makes 8 large or 12 regular-size biscuits.
To make your own self-rising flour, mix 3 1/4 cups all purpose flour with 4 1/2 teaspoons baking powder and 1 1/2 teaspoon fine salt.
To make your own pomegranate syrup, heat pomegranate juice until it reduces and thickens.