With the holiday season in full swing, Pinterest has been filled with Thanksgiving and Christmas dishes ranging from stuffing and pies to brunch and breakfast treats. I decided to make these sweet potato casserole biscuits this week to give some ideas to those of us who plan our holiday meals well in advance before the swarm of friends and family arrive at our front door.
This is a delicious and easy recipe from the Farm Flavor blog that combines the flavors of biscuits with sweet potato casserole to make either a sweet biscuit for Thanksgiving dinner or a great brunch dish everyone will love to share and devour.
First, soften one large sliced sweet potato in boiling water until it is tender enough to be pierced with a fork. Once the sweet potato is soft , place it in a bowl and mash with 1/4 cup granulated sugar and one teaspoon each of cinnamon and vanilla. Let this puree cool while you prepare the rest of the ingredients.
Measure four cups of self-rising flour into a large bowl and cut in 1/4 cup each of cool salted butter and shortening. Once the flour begins to form into lumps, make a well in the flour and pour in 1 1/2 cups of buttermilk.
Stir the flour and butter into the buttermilk until the dough begins to form. Once the dough starts to thicken up, add the cooled sweet potato puree and mix in to form a swirl in the dough.
Now that your dough is formed, flatten the dough to be about half an inch thick, and fold in half, then flatten again. This will ensure that your biscuits are flaky and have layers when they bake. Do this step about three times or so; you don't want to create more gluten by overworking the dough. Slice 12 biscuits with a biscuit cutter, or if you don't have a biscuit cutter, a small glass lid works just as fine.
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Place each biscuit side-by-side on a greased baking sheet. Mix 1/2 cup of light brown sugar, 1/4 cup of melted salted butter and 1/2 cup of chopped pecans in a small bowl to make the sugary topping. Place an even amount of the butter, sugar and pecan mixture on top of each biscuit, then bake in a preheated 450 degree oven for about 25 minutes.
Eat these biscuits warm or cool and you'll love their natural sweetness in the dough, with the intensely sweet pecan topping. They're perfect for the holidays and would go great with any Thanksgiving brunch or dinner.