Seasonal Potluck: Sweet Potato Biscuits

I’ll be the first to admit that so far, sweet potato month has been pretty great. Who knew I’d end up being such a fan? I don’t know if I’m ready to eat one plain, but I have enjoyed the chili and these biscuits (come to think of it, I should have made them at the same time). My first batch of biscuits was a total fail. Flat, crunchy, no pizzazz. They weren’t even photographable, and its my job to make food look good! I searched for a new recipe, and found a great one from Martha Stewart…..of course. I have never made a bad Martha recipe. She seems like the type of person who would have her shit together on stuff like this, so I’m not surprised.

I’m not really one to eat a biscuit straight up. In fact, carbs and I aren’t all that close in general, so I chose to make some mini biscuit sandwiches out of this batch. Mine were pepper-cheddar cheese, turkey, and spicy mustard, but you could make whatever kind you wanted. Mini sandwiches are my favorite kind of sandwich.

Sweet Potato Biscuits recipe from Martha Stewart

• 1 3/4 cups all-purpose flour, plus more for kneading and shaping
• 2 tablespoons light-brown sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
• 3/4 cup sweet potato puree, chilled
• 1/3 cup buttermilk

1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
2. Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If 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 biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
3. Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

Happy Friday everyone! Have a great weekend!