Recipe: Sweet Potato Biscuits
(CBS News) Reprinted courtesy of Food & Wine Magazine, from contributor Tanya Holland.
These super-tender, buttery biscuits are barely sweet, so they go equally well with the sweet and savory dishes of the holiday meal. They're also great with a drizzle of honey.
Sweet Potato Biscuits
Makes about fourteen 2-inch biscuits
Ingredients:
1 cup chilled sweet potato puree (see Note, below)
3/4 cup chilled buttermilk
2 1/4 cups all-purpose flour
2 tablespoons light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter,
for brushing
Directions:
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.
Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, until golden brown. Brush with the melted butter and serve warm.
Make Ahead: The sweet potato biscuits can be made early in the day and reheated in a 350-degree oven.
NOTE: To make the sweet potato puree, pierce one
12-ounce sweet potato in a few spots with a fork and microwave at high power
for about 10 minutes or roast at 350 degrees for about 1 hour, until tender.
Let the sweet potato cool slightly, then peel and puree in a food processor.
Measure out 1 cup of puree and refrigerate until chilled.
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