Friday, September 6, 2013

Sweet Potato Biscuits

Is it... fall?

Kinda maybe. I made these this past weekend in Missouri on a 97ish degree day, so maybe not. But yesterday in Boston it didn't make it past the 60s, so we're definitely in transition.


If it's feeling like fall where you live, or if you're just itching for that cool, crisp air and lots of squash and pumpkins, this is a quick, autumnal recipe to try this weekend. 


Sweet Potato Biscuits

1 cup cooked mashed sweet potato (*about 1 large sweet potato - I pierced mine with a fork and cooked in the microwave for about 6 minutes)
1/3 to 1/2 cup buttermilk, as needed (*I used skim, but I think buttermilk would be better!)
1 1/2 cups all-purpose flour, plus more for dusting (*or try self-rising if you have it on hand - and if so, omit the salt and baking powder as this is included)
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet with cooking spray, or use a silpat.

In a small bowl, whisk together the sweet potato and 1/3 cup buttermilk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. 


What is everyone else looking forward to with the start of fall? (Pumpkin everything, maybe?)

2 comments:

  1. They were great. The sweet potato makes them really moist. Don't forget to leave out the baking powder and salt if you use self-rising flour.

    ReplyDelete
    Replies
    1. Ah this is why I doubt myself when it comes to leavening agents!

      Thank you - clarification now included!

      Delete

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