I originally planned for these sweet
potato biscuits to be this year’s Thanksgiving leftover recipe, but they came
out so well, I decided to upgrade them, and I’m now officially suggesting you
make these as one of the centerpieces for your feast. The downside of that plan
is that you’ll have to share them with your guests.
Adding things like mashed sweet
potatoes can cause all sorts of issues in a biscuit recipe, since they need to
take the place of some of your “wet” ingredients, and considering how much
thicker they are than something like buttermilk, over-mixing the dough can
occur. By the time the potato mixture is incorporated, you can develop too much
gluten, which can make biscuits tough.
These are amazing with just plain
butter, but for a little seasonal twist, I made a pomegranate spread, and have explained
how to do that below. No matter what you serve this with, I really do hope you
give these amazing sweet potato biscuits a try soon Enjoy!
Ingredients for 8 large or 12 normally sized Sweet
Potato Biscuits:
1 1/2 cup mashed orange sweet potatoes (cooked in
well-salted water, drained thoroughly)
3 1/4 cups *self-rising flour
(*if using all-purpose flour, add 4 1/2 tsp baking powder and 1 1/2 tsp fine salt)
1 rounded tablespoon brown sugar
12 tablespoons ice cold butter, grated
in
1/2 cup buttermilk
For the pomegranate spread:
4 tablespoons room temp butter
1 teaspoon pomegranate syrup, aka pomegranate
molasses (you can make your own by reducing juice until it thickens)
1 teaspoon fresh pomegranate juice, for
a better color
fresh pomegranate seeds to garnish
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