Sweet Potato Biscuits with Cranberry Butter
Description
If you have leftover cranberry sauce and sweet potato casserole of any kind or even mashed sweet potatoes, you can turn them into wonderful biscuits with a cranberry butter. Serve them for breakfast or a snack later in the day.
Ingredients
Sweet Potato Biscuits:
2 c. all-purpose flour
1 t. salt
3 t. baking powder
1 t. baking soda
4 T. VERY COLD butter, cut into pieces (2 oz.)
1 c. leftover sweet potato casserole (or mashed sweet potatoes)
1/8 - 1/4 c. milk (or more, as needed)
Cranberry Butter:
1 c. salted butter, room temperature
2/3 c. leftover cranberry sauce
Directions
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Sweet Potato Biscuits:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or spray the baking sheet with cooking spray.
Mix dry ingredients in a food processor; pulse butter into flour mixture until all butter has been blended into flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.
Add 1/8 c. milk to mixture; add more milk, 1-2 T. at a time if necessary, to achieve a ball of dough in the processor. Dough should be soft and smooth, not dry or too wet. If dough ends up too wet and sticky, add a bit more flour so that it can be handled and rolled. If too dry, add more milk. Do not over mix.
Roll dough on a surface so that it's approximately 1/2-inch thick. Cut in 2-inch rounds with a biscuit cutter. Do not turn the biscuit cutter, just press down and lift straight up. Place rounds on prepared baking sheet. Re-roll remaining dough and continue cutting rounds until all dough is used. Bake 9 - 10 minutes or until biscuits are golden brown.
While the biscuits are baking, make the Cranberry Butter.
Cranberry Butter:
Add butter to a medium sized bowl; beat with a hand mixer until fluffy. Add the cranberry sauce; beat until incorporated into the butter and mixture is light and airy.
Serve immediately on the biscuits. Store leftovers in the refrigerator for up to 7 days.