Happy Friday guys! Some of you are out celebrating Black Friday and boldly going where I am still afraid to go: deep discounted sales where there are angry, hungry, caffeine-induced anxious crowds of people. More power to you; I think I’ll just live vicariously through you on that one. 😉
If you’re like me, though, you’re sitting in your kitchen wondering how in the world you’re going to outdo that amazing Thanksgiving dinner you had yesterday. You’re probably thinking something like, “I’m hungry but ate enough food for 8 grown men yesterday…” – again, if you’re like me – but there’s that noticeable stomach growl announcing your inevitable morning hunger.
I’m a big fan of biscuits and am usually a sucker for the huge, fluffy, flaky ones we usually find at restaurants. The bigger and fluffier the better, and a little sausage gravy never hurts either. These biscuits are not the mountainous fluffy numbers I typically go for, but the FLAVOR alone is incredible. I have honestly made these bad boys about 8 times since finalizing the recipe and they’re gone in a flash every time!
One of the best things about this recipe is that there’s really not a lot of cleanup involved. Traditional biscuits that are rolled out and then cut are absolutely amazing, and they certainly have their place. But the after-Thanksgiving eating and cleaning deserves a little extra simplicity if you ask me, and these babies deliver.
I like to scoop mine with a cookie scoop because then you have a bunch of little biscuits and you won’t feel so bad about having that one extra one. They taste great at any time of day, and I’ve been known to toss a few in a bowl of soup or chili as a little crouton topper. Dip ’em in chocolate (yes, that’s right) for a dessert-y flair, or pour a little honey on top. You seriously can’t go wrong with these, and I know they’ll be on our breakfast table for years to come!
- 1 large sweet potato (about 2 inches in diameter and about 6-7 inches long), washed
- 1/2 cup buttermilk
- 1-1/2 cups all-purpose flour
- 1 Tbsp brown sugar
- 1 Tbsp baking powder
- 1-1/2 tsp salt
- 6 Tbsp cold butter, grated on a box grater
- Preheat oven to 400°F and line a baking sheet with parchment paper or a Silpat.
- Poke the sweet potato all over with a sharp paring knife (be careful!) and place on a microwave-safe dish.
- Cover with a wet paper towel and microwave for about 8-9 minutes, stopping halfway through to turn the potato over and re-wet the paper towel if necessary.
- Let it cool for a few minutes, then carefully remove the skin.
- Combine the sweet potato flesh with the buttermilk in a food processor and process until very smooth, scraping down the sides if need be.
- Meanwhile whisk together the other ingredients in a large bowl, including the butter, to help break up the butter for even distribution.
- Then stir in the sweet potato and buttermilk mixture until just combined.
- Using clean hands gently knead the dough 3-4 times in the bowl.
- Using a cookie scoop (or just a spoon) drop the dough onto the prepared baking sheet; the biscuits can be about an inch or so apart because they won't spread much however it is important to make sure they're all generally the same size and shape to insure even baking.
- Bake at 400°F for 8-10 minutes until the biscuits are puffy and golden brown on the bottom.
- Serve hot or at room temperature!