Friday, November 23, 2012
Sweet Potato Biscuits
This is a really good and EASY recipe for sweet potato biscuits. Even better if you have some leftover sweet potatoes handy. You can use any kind of sweet potatoes--I roasted some with ancho chile powder for a side dish, making extra so I'd have enough for this recipe. If you have Thanksgiving leftovers, whether mashed or roasted, sweet or savory, they should work fine.
What makes this recipe so easy is that it calls for melted butter. Typical biscuit technique, on the other hand, requires you to work very cold chunks of butter into the dry ingredients--a bit more work in my book. Also, you also don't need any buttermilk or cream (things I don't always have on hand), just a little regular milk.
The recipe comes from Serious Eats, and the only change I'd recommend is reducing the amount of sugar (this is reflected in my version below). If your potatoes are already sweetened, don't use any sugar at all.
Sweet Potato Biscuits
Adapted from Serious Eats
Eliminate the sugar completely if your potatoes are already sweetened. To make these biscuits a savory accompaniment for soup or baked ham, I'd use 1 tablespoon of sugar. If you want them sweet, use 3 tablespoons.
Makes 7 (2 1/2-inch) biscuits
1 cup mashed cooked sweet potatoes (use roasted, baked, boiled, whatever)
4 tablespoons unsalted butter, melted
1 1/4 cups white whole wheat or all-purpose flour
1 to 3 tablespoons sugar (see recipe headnote)
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat oven to 400 F and line a baking sheet with parchment paper.
In a medium bowl, combine sweet potatoes and butter. In a large bowl, whisk together flour, sugar, baking powder and salt. Add sweet potato mixture to flour mixture and stir until combined. Add milk and stir gently until a thick dough forms.
Turn dough out onto a lightly floured work surface and pat into a thick disk. Roll or pat dough into a 3/4-inch thick circle and stamp out biscuits with a 2 1/2-inch biscuit cutter. Transfer to prepared baking sheet. Re-roll dough scraps and stamp more biscuits until you've used all the dough. Bake until biscuits are lightly browned and a toothpick inserted in the center comes out clean, 15 to 20 minute. Transfer to a rack and cool 5 minutes before serving.
at 4:01 PM