I can’t believe it’s Fall, and what is even crazier is Thanksgiving will soon be here. Am I the only one that wonders where time goes? I remember hearing this as a kid and thinking what are they talking about. In those days, time was measured from birthdays and summer vacation, and time never flew by.This month the theme for the Twelve Loaves Bread group is “Thanksgiving Biscuits”. I had a large bag of sweet potatoes, and thought sweet potatoes definitely remind me of Thanksgiving.
These biscuits are easy to make and just delicious. You can definitely taste the sweet potatoes and I just loved the crispy flakiness. They also have a hint of cayenne pepper that makes you wonder where that little zing comes from. I do recommend that you eat them when they are warm or at room temperature. They are best fresh. They can be made in advance and frozen raw and then baked too.
- 1 pound sweet potatoes, scrubbed (1 large or 2 medium)
- 2-1/2 cups all-purpose flour plus additional for dusting
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground cayenne pepper
- 1 stick cold unsalted butter, diced
- ⅓ cup whole milk
- 1 egg yolk mixed with 1 tablespoon whole milk (or cream)
- 30 small herb sprigs, such as thyme, rosemary or sage
- Prick the sweet potatoes with a fork and microwave approximately 6 minutes, or bake for 1 hour on a baking sheet. When cool to the touch, remove peel and mash. You should have 1-1/2 cups. Refrigerate until chilled
- In a large bowl, combine flour, brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender.
- In a small bowl, mix the sweet potato with the milk. Add the dry ingredients and stir with a wooden spoon until all of the flour is incorporated. Refrigerate dough for at least 15 minutes.
- Preheat the oven to 425 degrees F. On a well-floured work surface, pat out the dough until it is ½ inch thick. Using a 2 inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper lined baking sheet. Re-roll the dough and stamp out more biscuits.
- Brush the tops of the biscuits with the egg wash and press an herb sprig into the top of each one.
- Bake the biscuits for about 20 minutes, or until golden.
- MAKE AHEAD:
- Once cooled, the biscuits can be frozen in a resealable plastic bag for up to 2 weeks. Bake frozen biscuits in a 350 degrees F oven for 10 to 12 minutes, or until heated through.
This month we are baking Biscuits and Rolls that would fit in nicely at any Thanksgiving table. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s inspiring selection of #TwelveLoaves Crackers, Crisps, and Flatbreads!
Barley Malt Pull-Apart Loaves from Cake Duchess
Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
Buttermilk Pan Rolls from All Roads Lead to the Kitchen
Crusty European-Style Hard Rolls from A Shaggy Dough Story
Herb-Topped Sweet Potato Biscuits from Hostess At Heart
Parker House Rolls from Karen’s Kitchen Stories
Pumpkin Buttermilk Biscuits from The Redhead Baker
Simple Homemade Rolls from Basic N Delicious
Sweet Garlic Rolls from Kudos Kitchen by Renee
If you’d like to bake along with us this month, share your Thanksgiving Biscuits and Rolls using hashtag #TwelveLoaves!