Delicious—and beautiful—with a dollop of blueberry jam.
2 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight Diamond Crystal kosher salt9 ounces sweet potato purée, from one large sweet potato, see note Adjust oven rack to lower-middle position and preheat to 400°F. Should your kitchen be warmer than 75°F, please see our
before getting started; the specifics are focused on pie dough, but the overall principles are true of biscuits as well.Sift flour, baking powder, baking soda, and salt into a medium bowl, then whisk until well combined . Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain.
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