- 2 cups self-rising flour
- ½ cup chilled unsalted butter, plus 1 tablespoon melted
- 1 teaspoon sage, finely minced
- ½ cup mashed sweet potatoes, chilled
- ¾ cup buttermilk
- 3 tablespoons shortening, melted
- Fresh sage cut into ribbons for garnish
- Preheat oven to 450 degrees Fahrenheit. Place 12 inch skillet in the oven to preheat.
- Add flour to a large mixing bowl. Grate chilled butter into the flour. Whisk together buttermilk and sweet potato and add to the flour mixture. Turn out onto a lightly floured surface and quickly pat to a rectangle about ½-¾-inch thick.
- Lightly dust the surface of the dough with flour from your fingertips and fold the sheet of dough into thirds, similar to folding a business letter. Repeat patting, dusting, and folding seven times—or fewer if you feel the dough begin to tighten.* The final time, pat the dough to a rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking glass, cut into about 13 round biscuits.
- Remove preheated skillet from the oven. Drop shortening onto the skillet and return to the oven for 2 minutes. Remove skillet again and place each biscuit into the skillet, and immediately turn them over to coat with shortening.
- Top with sage ribbons. Return to oven and reduce temperature to 425 degrees Fahrenheit. Bake until golden brown, 12–18 minutes.
- Brush with melted butter before serving.
Pro Tip: Careful not to overwork the dough; overworked dough makes for a tough biscuit.