I hate to admit it, but considering the amount of things I normally have to do and dishes I need to prepare for Thanksgiving dinner, buying a bag of pre-made rolls from the grocery is usually how bread makes its way to our table come the last Thursday in November. As much as I love the smell of fresh baked bread, actually making it can be a real time suck on what is a busy day in the kitchen already .
When I'm planning Thanksgiving dinner for our family, I attempt to make everyone's favorite dish for them. For me, that's Brussel Sprouts with Lemon and Poppy Seeds, for my father-in-law, it's Maple Roast Veggies, for Kenya it's Sweet Potatoes in Orange Cups and for my husband, it’s stuffing. But my brother’s favorite (seriously) is bread. Since he was a kid, a roll, a slice of bread or anything resembling a baked good was his craving. He's really that easy-going an eater. To this day he would rather down a basket of warm buns over a plate of turkey if given the choice. It’s why I feel so much guilt every year making everyone’s favorite thing from scratch while unwrapping my only sibling’s best-loved dish from a plastic bag.
So for my brother this year, I'm making these Sweet Potato Biscuits. They're light, fluffy and, as far as biscuits go, have some added nutrition from the sweet potato puree, which gives them a slightly sweet taste and beautiful auburn color. The best part about these biscuits is that they seem to be a winner with anyone I make them for. Trying to make everyone happy on Thanksgiving isn't always easy (to say the least), but when you have at least one recipe you know everyone will love, it makes life a lot easier!
Sweet Potato Biscuits (Makes about 20 Biscuits)
- 2 Cup All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Salt
- 1/4 Cup Butter, chilled and cubed
- 1 Cup Sweet Potatoes, cooked & mashed
- 1/3 Cup Milk*
- 2 Tbsp honey
Preparation1. Preheat oven to 400 F.
2. Place the first 4 ingredients in a food processor and pulse to combine.
3. Add butter and pulse until it resembles coarse meal.
4. Add the sweet potatoes, milk and honey and pulse until the dough comes together.
5. Place dough onto parchment paper and knead 5 times to combine the ingredients and then shape into a flat disk (you don’t want to over knead the dough).
6. Place another piece of parchment paper on top and roll out with a rolling pin until 3/4-1/2 inch thick.
7. Cut into circles or other shapes using cookie cutter.
8. Place the biscuits on a Silpat or parchment-lined baking sheet lightly coated with cooking spray.
9. Bake for 15 minutes or until lightly golden.
10. Cool and serve.