I have had this post queued up and ready to go for the last two weeks. Two. Weeks. The problem is, two weeks these days feels more like two hours. Time is flying faster than Harry Potter chasing the golden snitch. (Can you tell that my Thanksgiving plans include a trip to The Wizarding World of Harry Potter? That's pretty much all I can think about in between shooting and editing and shooting some more.) These biscuits were meant to welcome November and the sweet potato madness that comes with it but, instead, they're being offered up as a potential Thanksgiving morning breakfast. That works too, right? I think it is a brilliant idea.
Imagine Thanksgiving morning: the too-early wake-up call, the hours of cooking laid out in front of you, the stress of making sure the turkey is cooked just right. Now, picture the container of freshly (as in the night before) baked biscuits waiting for you as you start the coffee. The thin slices of salt-cured ham in the refrigerator. The pairing of that salty ham with those barely-sweet biscuits, which are easy to hold in one hand as you pull out celery and carrots and onions for chopping. Not bad, right? Make it come true, friends. Take a bit of time Wednesday night to whip up these beauties so they'll be ready to fuel you Thursday morning. You'll be oh-so-glad you did.
Sweet Potato Biscuits
makes 8 mid-size biscuits
- 1 lb sweet potatoes (1 large or 2 small)
- 2 tbsp milk
- 1-1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 stick cold unsalted butter, cut into small pieces
- Preheat your oven to 425℉ with the rack in the middle.
- Prick the sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1-1/4 hours. Cool slightly, then halve lengthwise and discard skin. Purée sweet potato in a food processor. Transfer 1 cup purée to a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.
- Preheat oven to 425℉ again. Grease a large baking sheet or line with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add sweet potato mixture and stir just until a dough forms.
- Drop dough in 10 equal mounds onto greased baking sheet, spacing them 1-1/2 inches apart.
- Bake until lightly browned and cooked through, 18 to 22 minutes. Transfer biscuits to a rack to cool.