Thanksgiving is fast approaching and what would it be without my Sweet Potato Dream Biscuits! These are perfectly sized for portion control or great for a Christmas party appetizer served with ham. I could not wait until Thursday, so my quest this afternoon was not to grade papers, but to create these and slather some Cranberry Orange Honey Butter on them!
I had already baked the sweet potatoes and they were in the refrigerator. About 3 medium sweet potatoes provided me with about 1 1/2 cups of goodness. Once mashed, they went back in to keep chilled.
I whisked the flour, cinnamon, sugar and cardamom together and set it aside while grating the frozen butter! I love this trick of the trade! It’s quick and the frozen flakes of butter are evenly dispersed within the flour. Place the bowl in the freezer for about 10 minutes.
Once removed from the freezer, toss in the sweet potatoes, then add the buttermilk. Stir approximately 15 times until dough is releases from the sides of the bowl and very little flour remains.
On a pastry mat, roll dough and fold 5 times in place of kneading with your hands. The dough must stay cold!
Once it is at a 1/2″ thickness,(yes, I get out the ruler and measure), begin to cut your biscuits using a biscuit cutter of your choice. Dip cutter in flour between each cut.
Place them close, but not touching on parchment paper. Bake at 450 degrees for 12 minutes or longer if needed. You know the personality of your oven best.
- 2¼ c. Self-Rising Flour (White Lily)
- ¼ t. cinnamon
- ⅛ t. ground cardamom
- 2 T. Sugar in the Raw(turbinado sugar)
- ½ c.(1 stick) frozen butter, grated
- 1½ c. mashed sweet potatoes, about 3 medium
- ½ c. buttermilk
- Whisk together flour, cinnamon, sugar and cardamom.
- Mash sweet potatoes and keep chilled in refrigerator until ready to use.
- Grate the stick of frozen butter. Place in freezer for about 5 minutes.
- Toss butter gently into flour mixture and place bowl in freezer for about 10 minutes.
- With a wooden spoon, incorporate the sweet potatoes. Pour on the buttermilk and stir until dough begins to release from the sides of the bowl, about 15 stirs.
- Dump dough onto floured surface. Roll dough out and fold over about 5 times. Do not knead dough with hands! The dough must stay cold!
- Finally, roll it to ½" thickness and cut with 1½" biscuit cutter.
- Re-roll scraps to 1//2" thickness and cut the remaining biscuits.
- Place close and barely touching on parchment paper.
- Bake at 450 degrees for 12 minutes, longer if needed.
- Serve with Cranberry Orange Honey Butter... Perfect!