Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.Plus: Ultimate Thanksgiving Guide More Delicious, Quick Side Dishes

Beth Hensperger
November 1998

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© Quentin Bacon

Recipe Summary

Yield:
MAKES 1 DOZEN BISCUITS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. Line a baking sheet with parchment paper.

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  • In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.

  • Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.

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