Maple Sweet Potato Biscuits
I’ve never been part of a family that reliably eats biscuits on Thanksgiving, but I’m slightly envious of the ones that do. This version (laced with sweet potato purée, cinnamon, and maple syrup) could technically be a side dish, and I’d respect that move (especially if you slathered them with a little whipped butter). But I think of sweet-leaning biscuits as dessert territory. Serve these hot (or split and toasted) with some vanilla ice cream and an extra drizzle of maple syrup, and you won’t be sorry.
Makes: 8 to 10, depending on size
Time: About 30 minutes
5 tablespoons cold butter, cut into 1/2-inch slices, plus more for greasing
2 cups all-purpose or cake flour, plus more for shaping
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup cooked, drained, and puréed sweet potato
3 tablespoons maple syrup, plus more for serving
1/2 – 3/4 cup buttermilk or yogurt, plus more if your potatoes are very dry
Ice cream for serving
1. Heat the oven to 450°F and grease a baking sheet with some butter. Mix together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Add the butter and work it into the flour mixture, breaking it into tiny pieces with your fingers until the mixture looks like coarse meal. Stir in the puréed sweet potato and maple syrup.
2. Add 1/2 cup of the buttermilk and stir just until the mixture comes together and forms a ball, adding more buttermilk as needed. Spread some flour (about 1/4 cup) on a clean work surface and turn the dough out onto the flour. Knead the dough a few times, adding a little more flour to your hands only if the dough is very sticky.
3. Press the dough out 1/2 inch thick and cut out 1 1/2- to 2 1/2-inch rounds with a biscuit cutter or sturdy drinking glass. Put the rounds on the prepared baking sheet. Press together the scraps, pat them out 1/2 inch thick, and cut out more biscuits. Repeat once more if possible.
4. Bake for 12 to 15 minutes, depending on size, until the biscuits are golden brown. Transfer the biscuits to a rack and serve within 15 minutes or wrap in foil and keep in a 200°F oven for up to an hour. You can also slice the biscuits in half and toast them in the oven until slightly crisp. Serve with ice cream and an extra drizzle of maple syrup.