More Palooza Action: Sweet Potato Biscuits

Obviously as the holidays near, you expected even more Sweet Potato-Palooza, right?   Well, never one to disappoint, here is the latest Palooza installment.

Sweet Potato Biscuits

1-3/4 c. all-purpose flour
2 T. light-brown sugar
1/8 t.  allspice
1/8 t.  ground cloves
2-1/2 t.  baking powder
1 t.  fine sea salt
1/2 t.  baking soda
6 T.  chilled unsalted butter, cut into pieces
3/4 c.  chilled sweet-potato puree
1/3 c.  buttermilk

In a large bowl, whisk together the flour, light-brown sugar, spices  baking powder, salt and baking soda.  In a food processor  with blade attachment, add dry ingredients and  cut in the butter until the mixture resembles coarse meal, with some pea-sized lumps of butter remaining.(Don’t over process!)   In a medium  bowl, whisk together the sweet-potato puree and buttermilk; add butter/flour mixture and stir quickly  until combined.   (Again, do not over-mix.)

Turn out the dough onto a lightly floured surface and knead very gently until the dough comes together but is still slightly lumpy and crumbly.   If the dough is too sticky, work in up to 1/4 cup additional flour.   Shape into a disk, and pat to an even 1-inch thickness.  With a floured 2-inch biscuit cutter, cut out the biscuits as close together as possible.  Gather the scraps, and repeat to cut out more biscuits – do not reuse scraps more than once.

Preheat the oven to 425°F, with a rack on lower shelf.  Butter an 8-inch cake pan.

You don't have to tell me twice to butter a pan.

Arrange biscuits snugly in pan (to help them stay upright).  Brush biscuits with melted butter.  Bake until golden, rotating once, 20 to 24 minutes.

I combined two recipes for these holiday themed biscuits—one from Country Living and one from The Urban Spork.    Thanks for the ideas because I can safely say that I NEVER would have thought to have put sweet ‘taters in biscuits.

Seriously, these are absolutely delicious!!!!!

We are having these for breakfast during the Thanksgiving holiday.   Options:   stuff it with a local pork sausage patty or lather it with butter and homemade Blackberry-Thyme jam (or live on the edge and do both!).

Have a great couple of days preparing for the Thanksgiving feast!