Sweet Potato Biscuits
Courtesy of Chef Melissa Cookston
1-1/4 cups all-purpose flour, sifted, plus 1/4 cup for rolling
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon baking powder
1 cup cooked, mashed sweet potato (preferably baked)
6 tablespoons unsalted butter (3/4 stick), at room temperature, divided
2-3 tablespoons buttermilk
1 teaspoon flaked sea salt
Cornmeal, for sprinkling on pizza stone
Preheat a Big Green Egg or a dry grill (no water pan) to 450 degrees F, with a pizza stone inserted.
In a large bowl, place the flour, salt, sugar, cinnamon, and baking powder.
In another large bowl, mix the sweet potato and 4 tablespoons of the butter together using a fork, then add and cut the sweet potato mixture into the flour until it makes a coarse dough.
Add 2 tablespoons of the buttermilk and keep mixing. If the dough looks too dry or flaky, add 1 more tablespoon of buttermilk, until the dough holds together, and all of the flour is incorporated.
Turn the dough onto a floured cutting board, roll it out to a 1/2-inch thickness, and cut it with a 2-1/4-inch biscuit cutter. (Like a speed limit, this size is merely a suggestion).
Melt the remaining 2 tablespoons butter. Brush the tops of the biscuits with the melted butter and lightly sprinkle flaked salt on too.
Lightly sprinkle cornmeal on the pizza stone, then place the biscuits on it and bake for 10 to 12 minutes, until the biscuits have risen and are lightly crusted