What should I bring to Thanksgiving, part 2: Sweet potato and black pepper biscuits

Sweet potato and black pepper biscuits. Photo by Addie Broyles

Sweet potato and black pepper biscuits. Photo by Addie Broyles

I made these sweet and peppery sweet potato biscuits last week, and they were awesome. Great for nibbling or making little sandwiches. You can substitute any pureed pumpkin or winter squash for the sweet potato.

Sweet Potato and Black Pepper Biscuits

2 cups all-purpose flour
2 Tbsp. white sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground black pepper, plus more for garnish
3/4 cup butter
1 cup cold mashed sweet potatoes
4-5 Tbsp. heavy cream, plus more for brushing biscuits, if desired

Heat oven to 425 degrees. Whisk together flour, sugar, baking powder, salt, baking soda and pepper in a large mixing bowl. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse meal with a few pea-sized crumbs. Stir sweet potatoes and 4 Tbsp. cream into flour mixture with a fork, adding more cream as needed to moisten crumbs and form a rough, slightly sticky dough.

Turn out the dough onto a lightly floured work surface. Gently knead dough, turning over about five times, until it comes together. Roll out dough into a 10-inch circle, about 3/4-inch thick. Cut out biscuits with a biscuit cutter dipped in flour. Arrange rounds on a large baking sheet. Gather scraps and roll out again. Cut out more biscuits and repeat.

Brush tops of rounds with heavy cream, if desired, for a slightly shiny glaze, and top with a pinch of freshly ground black pepper. Bake until puffed and golden brown, 14 to 18 minutes. Transfer biscuits to a rack to cool to warm, about 5 minutes.

— Adapted from a recipe on AllRecipes.com


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