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Thursday leftovers create Friday biscuits
the Grosse Pointe News
write the author
November 22, 2012
Each year I try to bring something new to the table to set along side my annual favorites. This year it's going to be sweet potato biscuits paired with orange honey butter (one of those favorites.)
Sweet Potato Biscuits
(makes 24 biscuits)
2.5 lbs. sweet potatoes
3 tablespoons butter
3 tablespoons sugar
1 teaspoon salt
4 cups flour
1 teaspoon baking soda
2 cups buttermilk
Bring a large pot of water to a boil. Peel sweet potatoes and cut into large chunks.
Boil sweet potatoes until tender, 20 minutes or more. Drain potatoes well mash with butter and sugar. Beat or mash until smooth.
Stir salt into flour. Dissolve baking soda into buttermilk.
Add flour and buttermilk to mashed potatoes, a bit at a time, alternating between the two. The dough will be thick and dense.
Preheat oven to 450 degrees.
Line two large baking sheets with parchment paper.
Drop dough (about 1/3 cup each) onto baking sheets, creating round mounds, 12 per sheet. Bake at 450 for 25 minutes, until golden brown. I rotated baking sheets half way through baking time.
Make butter by combining one stick softened butter with ½ cup honey and 1 teaspoon orange rind.
Enjoy the biscuits warm with honey orange butter or perhaps some herb butter.
I plan to assemble leftover turkey, stuffing and cranberry sliders on my tasty biscuits.
I like to stretch the meal over the entire weekend.
Got leftover sweet potatoes? This recipe is screaming for them.
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