Adapted from a recipe by Damaris Phillips, Next Food Network Star pilot, available somewhere on FoodNetwork.com
You will need…
1 ¾ (3 ½) cups flour, plus a bit extra for kneading, if necessary
2 (4) tablespoons brown sugar
2 1/2 (5) teaspoons baking powder
1 (2) teaspoon salt
1/2 (1) teaspoon baking soda
6 (12) tablespoons chilled lactose-free butter
1 (2) scant cups mashed sweet potatoes
1/3 (2/3) cup Lactaid milk
Faux-mayo, compound butter, grated cheese, and/or your choice of decadence for topping the biscuits with.
Pre-bake the sweet potatoes in a 425 degree oven for approximately 55 minutes. Let them cool for a minimum of half an hour before starting on the rest of the recipe.
Preheat your oven to 425 degrees.
Measure the flour into a large bowl. Cut the butter into small pieces. Massage it into the flour mixture using your hands, primarily working the dough with your fingertips. When you have achieved a mixture similar to pie dough, add the remaining dry ingredients, and work the dough once again with your fingertips briefly.
In a separate bowl, stir together the sweet potato and the Lactaid milk.
Add the sweet potato mixture to the flour mixture and use your hands to mix the dough until it comes together – there will still be small pockets of sweet potato and small dots of butter that remain, and that’s what it is supposed to look like. These are homemade, rustic-style biscuits, after all!
Form the biscuit dough into large discs. You should have six biscuits for the smaller option of this recipe, or twelve biscuits for the doubled option of this recipe. Place on cookie sheets that have been lined with aluminum foil or parchment paper. Alternatively, you can make minis of the proportions of your choice. Brush the tops of the biscuits with a bit of extra melted butter.
Bake the biscuits for 20 to 25 minutes, until just beginning to brown on top. Serve warm or at room temperature with the toppings of your choice.
BUON APPETITO – and Happy Thanksgiving!!!