I need to post this quick because Jim got Girl with the Dragon Tattoo from Redbox and I know if we don’t start it by 9 I may not see the end. I am drinking half of a Redbull, so hopefully I can stay up!
However, I do NOT want to take away from these biscuits because they were AWESOME! I have wanted to make sweet potato biscuits for the longest time and earlier this week we had some roasted sweet potatoes in the fridge so I thought I would make some biscuits with them. We also had buttermilk so when I saw this recipe my decision was made. They are from Martha Stewart and this just might be one of the best recipes I have made of hers. The taste was perfect and they were also nice and flaky. I probably could have pureed the sweet potatoes a bit more, but it didn’t matter. Even my girls who usually turn their noses up at sweet potatoes loved these and told me to make them again. Taylor wanted to take them to her teachers, so I guess that says how much she liked them.
If you are looking for a different spin on biscuits, I highly recommend these. I spread a little strawberry jam on them. Jim and the girls ate them with a little butter (although we decided afterwards that they didn’t even need any.) Anyways, from now on when I have leftover sweet potatoes I know what I am going to make…and maybe my girls have found a new appreciation….well, probably not. I still don’t know why they don’t like sweet potatoes.
Did you know that North Carolina (my state) is the leading producer of sweet potatoes? Well now you do:-). Enjoy!
- 1¾ cups all-purpose flour, plus more for kneading and shaping
- 2 tablespoons light-brown sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces, plus ½ tablespoon melted butter and more for pan
- ¾ cup mashed or pureed sweet potatoes, chilled
- ⅓ cup buttermilk
- In a large bowl combine flour, brown sugar, baking powder, salt and soda. Using a whisk combine the dry ingredients. Using a pastry blender, cut in the butter until the flour resembles a course meal. It’s ok if there are some small lumps of butter left.
- In another bowl combine the sweet potatoes and buttermilk. Combine thoroughly.
- Add the sweet potatoes to the dry ingredients and combine quickly but don’t overmix.
- Turn your biscuit dough out onto a floured surface and gently knead until the dough starts to come together. You will probably want to knead this about 5-6 times. If the dough is too sticky you can work in extra flour up to ¼ cup additional.
- Shape dough into a disk about 1 inch thick and cut with a floured 2 inch biscuit cutter. Try to cut the biscuits as close together as possible. Reuse the scraps to make another round of biscuits, but don’t reuse the dough more than once. Usually we make a biscuit or two by combining all of the scraps to make one lumpy biscuit:-).
- Bake in an oven that has been preheated to 425 degrees. You can bake separately on a cookie sheet or in a round or square buttered baking dish so that the biscuits touch each other. This will help to create tall biscuits that many people like.