I’m taking a break from useful dinner recipes to bring you something much more important.
More butter biscuits!
Now you might remember that a couple weeks ago I made my first completely successful batch of Southern style biscuits.
That was very exciting (for me) and I have no intentions of messing around with the classic biscuit format. It ain’t broke, I ain’t gonna fix it. BUT in my culinary journeys I have come across a variation on the traditional biscuit that’s widely loved and accepted. How could you go wrong combining a sweet potato and a biscuit?!
Something about the flavor and sweetness of the potato makes normal biscuits even more amazing. Jason was skeptical about trying them, but after inhaling the first one he declared that it is now his favorite biscuit. If you try them yourself you’ll be a convert, too!
- 1 c. all-purpose flour
- 1 c. whole wheat pastry flour
- 1 t. salt
- 1 T. sugar
- 1/4 t. baking soda
- 1 T. baking powder
- 6 T. cold butter
- 1 c. cooked sweet potato flesh
- 1 c. buttermilk (or plain milk combined with a couple teaspoons of vinegar)
- Preheat oven to 450 degrees.
- Pulse together the flour, salt, sugar, baking powder, and baking soda in a food processor.
- Cut the butter into cubes then add it to the food processor, pulsing until the butter is in pea sized pieces.
- Remove the mixture to a bowl and set aside.
- Puree the buttermilk and sweet potato in the food processor until completely smooth.
- Stir in the buttermilk/sweet potato mixture into the dry ingredients in the bowl, mixing only a few times JUST until it starts to become a dough.
- Liberally flour your hands and a cutting board and gently pat the dough out flat.
- Fold the dough over on itself and pat flat 4 or 5 times (this will help give you flaky layers but you don’t want to use a rolling pin or be too rough flattening the dough).
- Pat the dough out to about 1½” thickness. Use a biscuit cutter to cut 8 biscuits from the dough.
- Grease a baking sheet and arrange the biscuits so that they are all slightly touching each other.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are a nice golden brown on the top and bottom.
- Serve warm!
I hate to admit it, but between the two of us we ate the entire recipe of biscuits today. Meaning that we both ate about half a stick of butter. I need to try not to think about that too much. At least there’s whole wheat in there! Buried in the butter. Yup.
-Lauren
P.S.- Another vlog coming tomorrow! 😀
Have you ever tried sweet potato biscuits? Do biscuits make you swoon, too?
4 Responses
Lauren
I made beer biscuits last week in preparation for Thanksgiving and they were so much easier than making rolls. The whole yeast thing is still something I struggle with so biscuits are much more Lauren-friendly. I cut the recipe is half but forgot to cut the butter in half so don’t feel too badly about how much you ate 😛 I was trying to justify buying a biscuit cutter before next Thursday, but seeing how cute yours turned out has me pretty convinced.
Lauren @ Dash of Soul
Oh my gosh, beer biscuits sound SO GOOD and very intriguing! As time goes on I’m finding that beer is pretty much one of those ingredients that can be added to anything and it makes it better.
Matt @ Runner Savvy
Yes please!
Nala
Oooh – those do look good! I love sweet potatoes and yes biscuits make me swoon so this combo should be great!