Cold weather means warm soup, and warm soup calls for warm breads. I love a hearty soup, stew, or chili when the cold days hit, and I always take the opportunity to make a bread side to go with it. Beer bread and cornbread are my go-to options, but after seeing this recipe on Pinterest I knew I had to set those aside and give these a try.
The original recipe immediately piqued my interest, combining my love affairs with both sweet potato and olive oil, and perhaps giving me an excellent chance to make use of my extensive Olivelle oil collection. Thanksgiving offered a large audience and so I set off to try it out.
For my first attempt, I stuck largely to the original recipe, tweaking only to a sweet cream butter infused oil for half of it, and substituting rosemary for the sage. Paired with a rosemary herb butter, they were a delicious compliment to the usual Thanksgiving suspects, and I would definitely make that version again.
However, I had a hunch that my favorite maple and chipotle duo would work splendidly here, and gave that a try next. A hint of sweet from the syrup and a little kick from the chipotle turn this is into a perfect side for chilis or more Mexican-inspired soups. (They would be awesome with enchilada soup, for example.)
Since I was pairing mine with a spicy chili, I kept the biscuits with just a little kick to pull the flavors together. If you have other ideas, or just want all the heat, feel free to increase to your heart’s content.
Leftovers (if you don’t eat them all straight off the pan) can be enjoyed for several days, and are delightful on their own with butter and a drizzle of maple syrup, or your favorite maple butter. Better yet, top them with a fried egg and a dollop of goat cheese along with that syrup, and you have a breakfast of champions.
(I made that maple butter shown above, but it wasn’t 100% what I wanted. If I perfect the recipe, I’ll be sure to get it up here.)
Chipotle Sweet Potato Biscuits
Adapted from The Speckled Palate
Makes about 16 biscuits
1 1/2 cups sweet potato puree
2-4 Tbsp maple syrup
olive oil to 1 cup (use an infused oil for extra flavor!)
3 1/2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp chipotle power, to taste
- Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with a silicon baking mat (or parchment paper.) Set aside.
- In a liquid measuring cup, pour desired amount of maple syrup.
- Pour in olive oil until combined total is 1 cup. (e.g. if you used 4 Tbsp maple syrup, you will add 3/4 cup olive oil to total 1 cup)
- In the bowl of your stand mixer, stir together sweet potato and liquids until combined and smooth.
- Add remaining ingredients and stir until mixed, then continue to stir another 30 seconds.
- Lightly flour a cutting board or counter and press or roll dough into a rectangle 1/2″ – 3/4″ high.
- Using a 2″ biscuit cutter, cut out biscuits. Gently reshape scraps in order to cut as many biscuits as possible.
- Arrange biscuits at least 1″ apart on prepared baking sheets.
- Bake for 10-14 minutes, or until bottoms are lightly browned and biscuits are golden.
- Remove to a cooling rack to cool briefly, then serve warm with your favorite chili our soup.