Makes 12 to 18 biscuits
- ½ cup milk
- ½ cup cooked, mashed sweet potato
- ¼ cup unsalted butter, melted
- ¼ cup sugar
- 1 teaspoon salt
- ¼ envelope (⅜ teaspoon) active dry yeast
- 2½ cups all-purpose flour
Heat the milk in a small saucepan until it’s just about to boil, then stir in the sweet potato, butter, sugar, and salt. Remove from heat.
Dissolve the yeast in ¼ cup warm water in a big bowl and let it sit for 10 minutes to activate.
Stir the flour and the sweet potato mixture into the dissolved yeast, cover, and let rise in a warm place overnight.
The next day, preheat the oven to 375 degrees F.
Roll out the dough on a floured board to ¾ inch thick. Cut the biscuits with a 2- to 2½-inch biscuit cutter (rerolling the scraps), and put them on a buttered baking sheet to rise again, until almost doubled, ½ hour to 1 hour.
Bake until slightly brown on top, 15 to 18 minutes.
Excerpted from From Seed to Skillet. Copyright © 2010 by Jimmy Williams and Susan Heeger. Excerpted by permission of Chronicle Books. All rights reserved.