Sunday, November 21, 2010
Thanksgiving Inspiration - Sweet Potato Biscuits with Maple Butter
in my book, any excuse to have a biscuit is a good one. if you are looking for a thanksgiving biscuit idea, look no further. i have a recipe that will meet all of your holiday biscuit needs - sweet potato biscuits with maple butter.
these biscuits are wonderfully soft due to the sweet potato puree but also flaky from the good, old-fashioned butter. adding a smear of the maple butter sends these into another dimension. once you have one bite of these slightly sweet biscuits with the decadent maple butter, you will be looking for other ways to use this butter. may i suggest, waffles, pancakes, toast, rolls, or baked sweet potatoes? yes, please!
i used organic sweet potato baby food this time around to save time. i have done the sweet potatoes the good old-fashioned way too and couldn't really tell a difference. you can also find canned sweet potatoes at some stores. just don't get the candied yams, all that sugar and corn syrup and you will be sorry!
Sweet Potato Biscuits
adapted from cooking light
(makes 20-25 biscuits)
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
3 tsp baking powder
1/2 tsp salt
5 tbs cold unsalted butter, cut into small pieces
1 c pureed sweet potato, cooled
1/3 cup milk
1 egg, beaten with splash of cream
preheat oven to 400 degrees.
combine flour, baking powder, and salt in a large bowl and whisk together.
cut in butter with a pastry blender or two knives until mixture resembles a coarse meal and the butter is the size of peas. (do not over cut or biscuits will become tough)
in a separate bowl, mix together sweet potato, milk, and agave.
add sweet potato mixture and mix until just moist.
turn dough onto a floured surface and knead, gently 4-5 times. roll dough out to about an inch thickness. cut with a 2" biscuit cutter. re-roll scraps and continue to cut biscuits.
place biscuits on a parchment lined sheet pan and brush with egg/cream wash. bake for 15-18 minutes or until top just starts to turn golden brown.
serve warm with maple butter.
6 tbs unsalted butter, softened
2 tbs pure maple syrup
1/8 tsp salt
combine all ingredients in a small bowl until smooth. cover and chill until use. can be served chilled or let it stand at room temperature for 20 minutes to soften. enjoy!