Monday, August 8, 2011

Sweet Potato Biscuits

I am a biscuit girl. When given a breakfast bread choice, I'll always take a biscuit. Even so, I've never really gotten into making and eating biscuits for at dinner. Maybe laziness or maybe it is because we never ate biscuits at dinner growing up. I mostly associate them with breakfast. I also associate them with a lot of work. Turns out, I was wrong (please don't tell Mark I admitted to being wrong about something). I think they would be harder if I didn't have a food processor, but with the food processor, they are blissfully easy to whip up. I had a bunch of sweet potatoes that I wanted to use up, so I decided that I would make sweet potato biscuits. They really are just like "regular" biscuits, except I added the mashed sweebies and a touch of brown sugar. They were delicious, if-I-do-say-so-myself. Very flaky and light with a hint of sweet potato earthiness and flavor. Plus, they are such a great color. A little butter and we ate almost 2 dozen mini-biscuits between three of us. Don't judge. I like to make little biscuits mostly because I don't have a regular sized biscuits cutter. I use the letter "O" that I have from my alphabet cookie cutter set and it makes really cute little guys. Improvise and use any circle shaped object in your kitchen. Just flour it well and the biscuits will slide right out. Admittedly this is a very large recipe. I got a little carried away and I had to freeze some. You could cut this in half if you wanted to make a dozen regular sized biscuits. Sweet Potato Biscuits (makes 48 mini-biscuits or 24 regular ones)
4 small sweet potatoes
2 cups whole wheat flour
1 1/2 cup white flour
1/4 cup light brown sugar
1 Tbs. baking powder
1 tsp. salt
1 1/2 sticks cold butter (put it into the freezer before using)
1/2 cup milk
1 egg and 1 Tbs. milk (for the egg wash)

1. Wrap the sweet potatoes in foil and bake in a 375 degree oven for 1 hour until they are soft.
2. Peel the cooked sweet potatoes and mash up the orange goodness until slightly smooth. It will still retain some texture, which you want.
3. In your mixer, pulse together the dry ingredients.
4. Slice the cold butter into cubes. Using very cold butter is actually the key to very flaky biscuits, so do take the time to put it in the freezer if you can.
5. Add the butter and pulse until the mixture resembles wet sand. Then add the sweet potato and pulse until combine.
6. Continue to pulse and drizzle in the milk until the mixture begins to form a ball.
7. Remove the dough from the food processor and knead together briefly so that it forms a large ball. I have a small surface for rolling out dough, so I portioned it into 4 smaller pieces to make it easier to roll. 8. Wrap the pieces of dough in plastic. Let the dough rest in the fridge for 20 minutes.
9. On a well floured surface, roll out the dough to about 1 inch thickness and cut. I guess if you don't have anything to cut the biscuits out, there is no law against just cutting them into squares.

10. Place the biscuits onto a baking sheet. I line mine with SilPat, but you can also just spray it.
11. Whisk together 1 egg with 1 Tbs. milk to make an egg wash.
12. Brush the wash over the biscuits.
13. Bake them at 375 for 15-20 minutes until they are golden brown and beautiful.
14. Cool them on a rack until they are cool enough to handle and then have at them.
With a little pad of butter, these were really heavenly.

1 comment:

  1. These look so good, I'm such a sucker for biscuits- even from a can. :)