SWEET POTATO BISCUITS WITH SESAME

2 to 3 tbsp. sesame seeds
2 cups all-purpose unbleached flour
1 tbsp. baking powder
1/2 tsp. salt
1 or 2 tsp. sugar, or more if desired
6 tbsp. unsalted butter, chilled
1 cup cooked mashed sweet potato
1/4 to 1/3 cup milk or light cream or half-and-half, at room temperature
1 egg white

Preheat the oven to 425 degrees F.

Scatter the sesame seeds in the bottom of a small, heavy skillet. Set the pan over medium heat, and lightly toast the seeds for about 5 or so minutes, stirring to prevent burning. Remove the pan from the heat and set aside.

Sift the flour, baking powder, salt and sugar into a medium bowl. Cut the butter into small chunks and add to the bowl. Using a pastry cutter or two knives, cut in the butter until it resembles coarse cornmeal. Stir in the mashed sweet potatoes. Then, sprinkle over the milk or cream or half-and-half, mixing lightly with a fork.

Turn out the dough onto a lightly floured board or pastry cloth and knead quickly and lightly, 6 or 7 times.

Using a floured 2 1/2- or 3-inch cookie cutter, cut the dough into biscuit shapes. Roll the scraps and cut again. Place the biscuits on an ungreased cookie sheet, not touching. Lightly brush the top of each biscuit with a little egg white and then spoon or sprinkle over the sesame seeds.

Set the pan of biscuits on the lower shelf of the hot oven. Bake for 15 minutes, or until the biscuits are lightly brown and puffed. Remove from the oven and serve hot.

VARIATION:
Substitute 1/3 cup of whole wheat flour for an equal amount of unbleached flour and proceed as directed above, adding a little more milk or cream, if needed.

Makes 12 biscuits
Adapted from source: Soul Food: Recipes and Reflections From African-American Churches by Joyce White