Monday, November 23, 2009
Sweet Potato Biscuits!
In the December 2009 Food and Wine Magazine there is a two part recipe. The first part is for Vegetable Potpies the second part is Sweet Potato Biscuits. The picture of the roasted vegetables poking out of a petite Le Creuset coccote was too much! I have made a note to my self to purchase some soon!
Instead I made the Sweet Potato Biscuits. They turned out delicate,light, and very delicious! I think it would be fun to play around with different sweet or savory additions.
Preheat oven 400°
3/4 C Cooked Sweet Potato (1/2# raw potato)
1 3/4C All-Purpose Flour
1T Light Brown Sugar
2 1/2t Baking Powder
1/2t Baking Soda
1t Kosher Salt
7T Unsalted Butter (I used 1/2 butter 1/2 non-hydrogenated vegetable
1/3C Skim Milk (F&W called for buttermilk-not a staple for us)
Bake off the sweet potato until a knife enters easily. Remove and let cool to the touch.
Combine the dry ingredients in a food processor and give it a spin.
Add cut up butter and pulse until the butter is evenly distributed and in a fine sand like consistency. Add milk and 3/4C cooked sweet potato. Pulse just until the dough comes together.
Turn the dough out on a heavily flour dusted work surface and knead 2-3 times.
Roll out to your desired thickness 1/4-1/2" and cut out desired shape.
Bake on a parchment lined baking sheet until golden brown.