Sweet Potato Biscuits

Generously butter a 9" baking dish. Put these dry ingredients in a large bowl:

1/2c corn flour

1-1/2c all purpose flour

1T ground chia-flax seeds

1-2t ground smoky cumin - optional

3-1/2t baking powder

2t brown sugar

1t salt

In a medium size glass bowl, whisk these together, then set aside:

1/2c oat milk

1/4c sour cream

1T white vinegar

3/4c baked, peeled, mashed sweet potato

6T very cold butter

Cut the butter into small cubes. Using a pastry cutter, combine with the dry ingredients until the butter is all chopped into flour coated, gritty little pieces.

Stir the sweet potato mixture into the butter-flour bowl. Using a heavy silicone spatula, cut through, scrape and combine best you can. Turn this out onto a floured counter, kneed it a bit, adding a little corn flour at a time, until it's no longer a sticky mass.

Pat it flat, on the floured counter, into a square about 3/4" thick. Cut this into 9 equal pieces. With floured hands, shape into balls and put in the greased pan, making sure each biscuit touches those around it. Chill in the 'fridge or freezer for an hour. After 45 minutes, preheat the oven to 350°.

1 egg yolk 

1-2t water

a sprinkle of smokey chili powder

Whisk those together and brush on the surface and edges of each biscuit. When the oven's up to temperature, bake for 45 minutes.  Cool 15 minutes. Serve with soup or chili, plain, or buttered. These would also be good with melted butter and jalapeño jam. . .Lin