Flaky Leftover Sweet-Potato Biscuits

Recipe at a glance

Flaky Leftover Sweet-Potato Biscuits gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 1 cup mashed sweet potatoes. ^[1]

Yield: 10 biscuits. Preparation time: 20 minutes. Cooking time: 18 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 2 1/4 cups flour 2. 1 tablespoon baking powder 3. 1 teaspoon salt 4. 1 tablespoon brown sugar 5. 8 tablespoons cold butter, cubed 6. 1 cup mashed sweet potatoes 7. 1/3 to 1/2 cup buttermilk 8. melted butter for brushing ^[1]

How to make flaky leftover sweet-potato biscuits

1. Heat the oven to 425°F and line a sheet pan. 2. Whisk flour, baking powder, salt and sugar; cut in cold butter until pea-size pieces remain. 3. Mix sweet potatoes with 1/3 cup buttermilk and fold into the flour mixture. ^[1]

4. Pat, fold and pat the dough three times, then cut 10 biscuits without twisting the cutter. 5. Bake 15 to 18 minutes until tall and browned; brush with melted butter. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Sweet-potato casserole may already contain sugar and butter, so reduce the added sugar and expect to use less buttermilk. Use mashed winter squash or pumpkin in place of sweet potato. ^[1]

Refrigerate flaky leftover sweet-potato biscuits within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]