Sweet Sweet Potato Biscuits

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.

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