The dough is soft, but it makes for a soft end result, too.
As always, I never leave a recipe exactly as it was written, but this one I follow pretty closely. Well, kind of. I'm putting my notes beside the ingredients.
Savory Sweet Potato Biscuits
1 1/4 cup of all purpose flour (plus 1/4 cup or so set aside)
1/2 tsp salt
1 tbsp. baking powder
1 cup cold mashed sweet potatoes (I cook mine and freeze them in one cup portions, thaw overnight, and then use. Also a great use for leftover sweet potatoes.)
3 tbsp. of shortening (I use coconut oil or butter)
1/4 cup milk (more or less)
Sift flower, baking powder, and salt. Cut in fat until crumbly. Add sweet potatoes. Mix well, add enough milk to make a soft dough. Knead several times on a floured board. Roll and cut biscuits. Bake at 400F for about 18 to 20 minutes.
Now for additional notes --
Sweet potato water content varies so this is a soft dough. I often add a little extra flour to get the right consistency. I like coconut oil in these, but I have used other fats based on what I had on hand. In fact, sunflower oil can be used, but will slightly change texture...not bad -- just different.