Sweet Potato Biscuits

These biscuits are perfect for Thanksgiving or any time. They make great little sandwiches the day after as well. They have become a staple at Blackberry Farm on Thanksgiving at our annual Turkey Fry on the Main House Lawn. You can change the puree to pumpkin for some variety and ease. You can also replace some of the butter with bacon fat and add some chopped bacon for a delicious treat. Be sure not to over work the dough or the biscuits will be tough. This dough is drier than our buttermilk biscuit recipe, so don’t be alarmed if you think you’ve done something wrong. Enjoy!

2 c sweet potato puree
4 1/3 c all purpose flour
3 T brown sugar
2T & ¼ tsp baking powder
½ lb butter
2/3 c whole milk or cream

Begin by roasting sweet potatoes in the oven until tender. Peel and puree in a food processor until smooth. Mix together all dry ingredients in a medium sized bowl. Flake in the butter with your fingers until the chunks are about the size of a pea. Make a well and add the puree and the milk. Gently mix everything together with your hands until you have a cohesive mass. Turn out on to a well floured surface. Roll the dough out, about ¾” thick. Cut the biscuits with a circle cutter/biscuit cutter about 2” in diameter. Place the biscuits side by side on a butter cookie sheet. You can gently reroll the scraps to get more biscuits. This yields about 24 biscuits. Bake them at 425 for about 20 minutes, turning half way through baking to ensure evenness. Once golden brown, remove from the oven and brush with melted butter. Serve warm.