I like to re-make Thanksgiving food for leftovers, like making biscuits out of leftover sweet potatoes. It’s just a more interesting use of the food; one turkey sandwich on Friday is enough.
INGREDIENTS
1 cup chilled sweet potato puree
3/4 cup chilled buttermilk
2 1/4 cups all-purpose flour
2 tablespoons light brown sugar (omit if using leftover sweet potato casserole)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing
PREP
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potatoes puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar (if using), baking powder, baking soda and salt. Sprinkle the cubes butter over the dry ingredients; using a pastry blender or two knives, cut the butter into the flour until the mixture resembles course crumbs, with some of the butter about teh size of peas. Stir in the sweet potato mixture until a soft dough forms.
Turn the dough out onto a floured work surface, and pat it into a 1 inch thick round. Using a 2-inch round biscuit cutter, Samp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking seet and bake for about 12-15 minutes, until golden brown. Brush with melted butter and serve warm.
SERVING SUGGESTIONS
Serve with Turkey Gumbo and braised escarole or as a side to Creamed Turkey Hash for a fabulous Friday or Saturday dinner after Thanksgiving. Serve with butter and cranberry sauce. Delicious!
NOTES
- Make 3/4 cup buttermilk by adding 2-1/4 teaspoons lemon juice to 1 cup milk. Let sit for five minutes.
