Tuesday, November 16, 2010

Sweet Potato Biscuits

These biscuits really are as good as they look.  I thought the sweet potato might weigh them down some, but they're super light and flaky ... and kinda hard to stop eating.  So here's the recipe, with my changes in parentheses.  Make these now. 

Sweet Potato Biscuits
(from Dorie Greenspan's Baking: From My Home to Yours)

2 c flour
1 Tbs baking powder
1 tsp salt
pinch of cinnamon or nutmeg
2 Tbs light brown sugar, packed (I used 1 Tbs)
6 Tbs cold, unsalted butter, cut into pieces
2 15-oz cans of sweet potatoes in syrup, drained and mashed (Dorie suggests that if you want to use leftover sweet potato, mash it up and measure out 3/4-1 c of it.  I had about 1/2 c and made up the difference with milk.  Not sure how the two cans equal one cup ... but it all worked out.)

1. Preheat the oven to 425 degrees.
2. In a bowl, whisk together the flour, baking powder, salt, cinnamon/nutmeg, and brown sugar.
3. Then cut in the butter (I use my hands, but you could use two forks) til the pieces are pea-sized or so.
4. Add in the mashed sweet potato (and milk, if it's too dry and/or you don't have enough sweet potato on hand), and mix quickly til it forms a soft (not sticky) dough.
5. On a floured counter, knead the dough briefly, maybe three or four turns, and then roll or pat out til it's about one-half inch thick.  Using a 2 or 2.5-inch biscuit cutter, cut out the biscuits and place them on a cookie sheet lined with parchment paper or foil.  Gather the scraps together and roll out again, cutting as many biscuits as possible. 
6. Bake for 14-18 min., or til puffed up and golden brown.  Cool on a wire rack for a few minutes and enjoy.

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Sara said...

Wow, those look good! Are they really sweet?

Kt said...

They are not sweet! But then, I only used half the brown sugar (so 1 Tbs). I didn't have a full cup of sweet potato, and I didn't want them to be dessert-type biscuits.