Want to mix it up a bit at the Thanksgiving table? Try these sweet potato biscuits. Two traditional seasonal items in a slightly untraditional way. Enjoy!
Yield: Approx. 1 dozen
2 ¼ cups all purpose flour
2 ½ t baking powder
3/4 t baking soda
2 t sugar
1 t salt
6 T cold unsalted butter
1 ½ cups sweet potato puree, cold (leftovers)
3 scallions chopped
1 cups butter milk
Preheat oven to 425 degrees. In a large bowl whisk together all dry ingredients. Cut in butter using the piecrust making method (cut butter into thin slices and work into the flour using fingers and working quickly). Chill for 20 minutes. Toss scallions into flour mixture.
Make a well in your flour mixture and add the sweet potato puree. Slowly fold it into the dough (the more you work it, the tougher your biscuits will be). Chill an additional 20 minutes and when cool, make another well and add buttermilk, mixing with hands until just held together. Using a spoon to scoop, drop on to a greased baking sheet. Brush melted butter on top.
Bake at 425 degrees for about 17 minutes or until done. Enjoy hot, right out of the oven, especially with wasabi butter!
By Chef Josh Hebert, Posh Restaurant