-
1
Preheat oven to 425 degrees.
-
2
Toss sweet potato with 1 tablespoon maple syrup; place in small ovenproof dish and bake until tender, about 15 minutes.
-
3
Remove from oven and cool.
-
4
Sift flour, salt, baking powder and sugar into a large bowl.
-
5
Cut 10 tablespoons ( 1 stick plus 2 tablespoons) into pieces and, using a fork, cut into flour mixture; set aside.
-
6
In another bowl, whisk eggs, cream, orange zest and 2 tablespoons syrup; set aside.
-
7
With a fork, add sweet potatoes to flour mixture, followed by egg and cream mixture and just enough buttermilk to form a soft, slightly sticky dough.
-
8
Mix until ingredients are just incorporated.
-
9
Overmixing will toughen the biscuits.
-
10
Let dough rest for a few minutes before turning it out onto a floured work surface.
-
11
Roll out dough with a floured rolling pin to 3/4-inch thickness.
-
12
Cut out as many 2-inch rounds as possible with a cookie or biscuit cutter dipped in flour.
-
13
(Do not twist cutter.
-
14
).
-
15
Transfer to an ungreased baking sheet.
-
16
Bake for about 6 minutes, then rotate sheet for even browning.
-
17
Bake until crusty and golden brown, another 6 to 8 minutes.
-
18
While biscuits are in the oven, melt the remaining butter to brush on the tops are finished.
