Sweet Potato Biscuits, adapted from several recipes I found online
Because you can eat these with butter, straight out of the oven. Or you can dip them in your first-course soup. Or you can slice and slip in a bit of cheese. Or save for the next day, with all of the turkey leftovers. Because they are addictively delicious.
3 c. all purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 Tbs. salt
1 Tbs. baking powder
1/2 tsp. ground allspice
1 tsp. cinnamon
10 Tbs. butter
2 c. mashed sweet potato (about two large potatoes roasted and mashed, with peels discarded)
1/3 cup buttermilk
Preheat oven to 450 degrees.
Mix the dry ingredients and sift together. Cut in butter to make a coarse meal. Stir in sweet potatoes. Add milk and stir until sticky. Turn out dough onto a floured surface and roll to one-half inch thick. Cut with a small cookie cutter or a round glass and put on a greased cookie sheet about 1 inch apart (or: drop by teaspoonfuls onto the cookie sheet if you’re pressed for time, like me).
Bake 12-15 minutes until very lightly browned.
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