November 20, 2012 | By amy | Comments
Dare I say it? Thanksgiving is t-minus 2 days away…oh no, did you just start sweating? Relax! Everything’s going to be fiiiine – just over pour and over feed and everyone is sure to have a fabulous holiday. And maybe make these biscuits. No, definitely make these biscuits. They’re simple and scrumptious. Heck, serve them alongside the bird or make them for a little Thanksgiving morning treat as you slave away.
And if you have an extra minute or two – I know, you’re now thinking, “She’s kidding right?” – might I suggest that you whip up a little maple butter to accompany these biscuits – a little sweet, a little savory, a LOT of goodness. Simply cream together a half a stick of room temperature butter, 1-2 T good maple syrup and a ½ t salt – it’s a must.
Equipment Needed: Rolling pin, pastry cutter, biscuit cutter or glass
Ingredients (Makes 9 – 2” biscuits)
1 ¾ cups AP flour
2 T light brown sugar
2 ½ t baking powder
1 t salt
½ t baking soda
6 T cold butter cut into ¼” cubes
¾ cup sweet potato puree
1/2 cup buttermilk
1 egg – beaten
*Note: homemade sweet potato puree couldn’t be simpler – pierce the potato a few times with a fork and wrap in foil. Roast in a 400 degree oven for about an hour or until fork tender. Scoop out the innards and process until smooth.
Preheat oven to 425 degrees.
In a medium sized bowl combine the puree and buttermilk, set aside.In a large bowl gather the dry ingredients. Add the cubed butter and mix with a pastry cutter until the butter is about pea sized.Combine the potato mixture in with the dry – it’s easiest to do this with your hands – flour a clean dry surface and pat or roll out the dough to about an inch thickness and cut into 9 biscuits.Nestle them on a parchment paper lined sheet tray and brush with the beaten egg. Bake for about 20-25 minutes or until fluffed and slightly golden.
Mmmm. Sweet potato biscuits – one more thing to be thankful for.