Sweet Potato–Cranberry Shortcakes by Katie Lee
Serving Size / Yield
- 2 1/2 C. all purpose flour, plus extra for rolling
- 8 Tbs. unsalted butter, chilled and cut into cubes
- 1 Tbs. baking powder
- 1∕4 tsp. baking soda
- 1 tsp. salt
- 2 Tbs. sugar
- 1 tsp. ground cinnamon
- 1 C. leftover sweet potato casserole, without the marshmallow topping
- 1/3 C. milk
- leftover cranberry relish
- whipped cream for serving
- Special equipment: pastry blender and 3-inch biscuit cutter
- Preheat oven to 450 degrees. Grease a baking sheet.
- In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal.
- Stir in the baking powder, baking soda, salt, sugar, and cinnamon. Stir in the sweet potatoes until just combined.
- Make a well in the center and pour in the milk. Mix until all ingredients are incorporated and the dough begins to shape into a ball.
- Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface.
- Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick.
- Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits.
- Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits until there is no dough remaining.
- Place the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread softened butter on top of each one and let it melt.
- Split each biscuit in half and fill with a few tablespoons of cranberry relish and whipped cream.
Pair with Clos du Bois Chardonnay
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