This recipe makes tender Sweet Potato Biscuits that can be eaten on their own or served with a meal. These are one of our favorite biscuits.
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper..
Pour the milk by adding the vinegar to the milk. Set aside.
Remove the pre-baked chilled sweet potatoes from the refrigerator. Peel off the skin and cut the sweet potatoes into bite sized pieces in a bowl.
Use a hand mixer to puree the potatoes until creamy smooth. Add the soured milk and continue to mix together until combined.
In a large bowl, combine the dry ingredients; the flour, brown sugar, baking powder and salt.
Sprinkle the cubed butter over the dry ingredients and using a pastry blender, cutter or two table knives, cut the butter into the flour until the mixture looks like coarse crumbs, with the butter about the size of peas. Stir in the potato mixture just long enough to form a soft dough.
Use your hands to very lightly work the dough together into a big soft ball. If too sticky, you can add just a sprinkling of flour to the mixture.
Turn the dough onto a lightly floured surface, pat down to flatten slightly and use a rolling pin and make it 1-inch thick.
Using a 2-inch round biscuit cutter, cut out as many biscuits as you can, leaving as little space as possible between the cuts. Pat together the remaining dough and form more biscuits, until the dough is used up.
Place the cut biscuits onto the baking sheet lined with parchment paper. If there is not space for all, do in two batches.
Bake for about 15 minutes or until golden brown..
Remove from the oven, brush the biscuits with the melted butter and serve warm. If there are leftovers, store in a covered container and just reheat for a few minutes for the best flavor.