These biscuits are going to knock the socks off of your family this Thanksgiving. This will be a definite favorite at the table and even tastes great the next day as the “bread” for your turkey sandwich.  I find that even people who don’t care for sweet-potatoes really like these biscuits.  Don’t you think it’s also nice to have an alternative to the standard dinner roll usually seen at the holiday table?

Ingredients

• 1  3/4 cups all-purpose flour
• 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
• 3/4 cup chilled sweet-potato puree (recipe here)
• 1/3 cup buttermilk

Directions

In a large bowl, whisk together the flour, light-brown sugar, baking powder, salt and baking soda.  With a pastry blender (or two knives), cut in the butter until the mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together the sweet-potato puree and buttermilk; stir quickly into the flour mixture until combined (do not over-mix).

Turn out the dough onto a lightly floured surface and knead very gently until the dough comes together but is still slightly lumpy.  If the 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 the biscuits as close together as possible.  Gather the scraps, and repeat to cut out more biscuits – do not reuse scraps more than once.

Preheat the oven to 425°F, with a rack on lower shelf.  Butter an 8-inch cake pan.

Arrange biscuits snugly in pan (to help them stay upright).  Brush biscuits with melted butter.  Bake until golden, rotating once, 20 to 24 minutes.

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