"I love the simplicity and speed of this recipe. No lengthy rising time or heavy kneading. No fancy gadgets. I literally used a fork to mash and whisk, and my fingers to cut the butter.

Important to note when making biscuits, use a light hand. Don’t over-handle them or else the biscuits may lose their airiness. If you prefer taller biscuits, you may want to pat the dough higher than 1-inch before cutting them out since they don’t rise as much as you’d expect.

Butter warning: these are Paula Deen-approved. They’re biscuits. They are love and goodness in sweet buttery form. Mmmm, Bis…cuits…

The original recipe from Bon Appetit suggests serving these sweet potato biscuits with ham, mustard, and honey. I can also attest to the amazingness of a sausage, egg, and cheese breakfast sandwich made with one of them. Or, simply split one open, spread some honey and a melty pat of butter on it, and prepare to swoon."

Makes: 6-8 biscuits