Good to the last drop

Do you like soup? Do you have a soft spot for biscuits?
Can you think of nothing better than the two together?

If you're anything like me, you're always looking for something to dunk in your soup on a cold, rainy/snowy (as geography dictates) evening.

Available exclusively in an electric shade of orange, these sweet potato biscuits will brighten even the dullest day. With their moist, rich crumb, you'll soak up every last drop in your bowl.

Sweet Potato and Chive Biscuits

2 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 cup butter, diced and chilled
1 1/2 cups cold mashed sweet potatoes
1 egg
1/4 cup chopped chives (or green onions)
1 tablespoon cream (optional)

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Combine flour, salt and baking powder in a medium bowl.

Add the butter and, using a pastry blender, cut the dough until you have pea-sized bits of butter evenly distributed throughout.

Add the mashed sweet potato, egg and chives. Mix just until uniform.

Turn the dough out onto a lightly floured surface and knead just enough to bring the dough together. Divide into 2 balls and pat or roll each into a 1-inch thick round on a floured surface.

Cut into wedges or a shape of your choosing. Place on baking sheet and brush tops with cream, if desired.

Bake for 12 minutes.

Notes: For the mashed sweet potatoes, scrub a large sweet potato, slice it lengthwise, prick the skin with a fork and place the two pieces (cut side-down) in a baking pan. Before popping the pan into a 400 degree oven, fill it with just enough water to cover the bottom. Once the sweet potatoes are tender, remove them from the oven and cool to room temperature. Use a fork to scoop out the insides and mash.

Source: E., of bubble tea fame.

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