I recognize we’re a couple months past Thanksgiving, but sometimes I feel like breaking rules.
Like this weekend, when I took a look around the kitchen for something to bake that didn’t require a trip to the grocery store and settled on the sweet potatoes as my primary ingredient. Sure, I could have gone all pie on you guys, but I’m making a conscious effort to limit the amount of dessert that hangs around our household. After all, I’ve had nine months of indulging myself. It’s about time to get back to the reality*.
*I recognize biscuits aren’t great for my reality, but I’m ignoring this fact.
Biscuits ended up being the perfect way to use up the sweet potatoes without adding too much sugar. These biscuits are fluffy and tender and teeter between the perfect accompaniment to a Thanksgiving meal and a breakfast item with some butter and honey slathered on.
It took two iterations of baking these to get them right. The first version of these biscuits turned out dense and rock hard. Those went into the trash pretty quickly. The second version, with the quantity of flour, baking powder, and milk adjusted, were just right.
So pin this recipe for next year’s Thanksgiving or just go for it today. I won’t judge.
- ~2 sweet potatoes, peeled (enough to make 1 cup mashed)
- 2¼ cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 stick cold unsalted butter, cut into cubes
- ¾ cup buttermilk
- Preheat oven to 450.
- Bring a medium sized pot of water to boil. Add peeled sweet potatoes and cook until soft. Drain water and mash potatoes. Measure out 1 cup and transfer to a bowl to cool.
- Meanwhile, in a large bowl, mix together flour, sugar, baking powder, and salt. Using a pastry cutter or forks, cut in butter until mixture resembles coarse crumbs.
- Once sweet potatoes have cooled, whisk together sweet potatoes and buttermilk. Pour mixture into bowl with dry ingredients. Using a wooden spoon, mix until a loose dough forms.
- Turn dough out on a lightly floured surface. Pat into a large disc about 1 inch thick. Use a glass or a cookie cutter to punch out 2 to 2½ inch circles. Transfer biscuits to a parchment paper lined baking sheet. Gently press together remaining scraps of dough and repeat until all dough is used up.
- Bake biscuits for 15 minutes, until golden brown.
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