Sweet Potato Biscuits

I've been on this long vacation, yes even from blogging. However I wouldn't miss a Secret Recipe Club reveal in spite of all the Back to School madness in this part of the globe. This month I was assigned Kimberly's blog Rhubarb and Honey. I was thrilled to go through Kimberly's blog, great recipes and fantastic pictures. I was really impressed with her detailed instructions in the recipes. Any beginner would have no difficulty preparing any recipe from her blog.
I chose to prepare Sweet Potato Biscuits which has been on my wish list for quite a while. I did tweak the recipe a bit to enrich the already rich in fiber biscuit. I used wholemeal instead of APF and jaggery for brown sugar. I didn't get to the Honey butter as Kimberly recommends, but am going to try serving it the next time I prepare these biscuits. 
The kids enjoyed rolling and cutting into shapes and of course not to mention hogging all of it.



Sweet-Potato Biscuits
Ingredients-
1 3/4 wholemeal flour, plus more for kneading and shaping
1/2 cup grated jaggery
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet-Potato Puree, (3large sweet potatoes cooked and pureed)
1/3 cup buttermilk
Preparation-
1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until combined (do not overmix).
2. Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
3. Bake the biscuits: Preheat oven to 425 degrees. with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes. Makes 8.


FLAVORINGS: For Maple-Butter: Add 2 tablespoons each melted butter and maple syrup; serve puree with more butter and syrup. For Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. For Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne; thin with a bit of cooking liquid, if needed.
Honey Butter
3/4 cup butter, room temperature
1/4 cup honey
1. In a small bowl mix butter and honey until smooth. Store, covered, in the refrigerator.