- 1 large yam, chopped into 1/2-inch squares
- 1 tablespoon high-heat oil
- 1 teaspoon salt, plus additional to taste
- 1 1/2 cups all-purpose flour, plus additional for sprinkling
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- Pinch of freshly grated nutmeg
- 6 tablespoons cold, unsalted butter
- 1/3 to 2/3 cup buttermilk, as needed
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss yams, oil and salt in a bowl. Very carefully spread yams on the hot baking sheet. Roast until tender and golden, 20 to 25 minutes, shaking the pan once or twice to turn yams. Let cool and mash. Measure out 3/4 cup puree.
In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together yam puree and buttermilk. Stir into flour mixture and mix until combine (do not over mix). Add more buttermilk, if needed, to form dough.
Turn dough out on a lightly floured surface and knead gently 4 or 5 times, adding flour as needed so dough is not too sticky. Shape into a 1-inch-thick flat disc. Cut out 2-inch-wide biscuits. Gather scraps and repeat to cut out more biscuits (do not reuse scraps more than once).
Place biscuits on prepared baking sheet and bake until golden and firm to the touch, 12 to 15 minutes. Serve warm or at room temperature.