June 19, 2011
Sweet Potato Biscuits
Want to try a little something different with your classic biscuit recipe? Naturally sweet and fruity, pureed sweet potatoes add a delicious and unexpected flavor for a yummy breakfast treat.
If you've made biscuits before, then you know how easy these will be. The longest of the prep is making the sweet potato puree. I peeled and cubed mine, boiled until fork-tender, then pureed them in a food processor until smooth and velvety. (I definitely only needed one, but two sweet potatoes gave me about two side dish servings' worth. Yum!) I wouldn't take any shortcuts with this: in other words, don't buy baby food, as it usually has added water and could do weird things to the finished product.
This recipe uses the standard technique of cutting butter into the dry ingredients (don't overdo it!); next, add the sweet potato puree and milk (I used vanilla soy). The dough will be sticky and soft, so make sure your kneading surface is liberally floured...and when the recipe says knead only 5 times, listen. It may not seem like a enough, but you don't want your biscuits to be tough as a result. Also, rolling isn't necessary; simply pat the dough into 3/4-inch thickness before you cut the biscuits.
Another unnecessary tool mentioned is a 2-inch biscuit cutter (because who really has things like biscuit cutters laying around, and at that size?). I found that the mouths of my champagne flutes actually were the perfect 2-inch round, and I also had a couple empty jars that would have worked too. Just make sure that whatever "cutter" you use is well-floured to prevent sticking.
The recipe states to cut out 16 biscuits and discard the remaining dough. Are you kidding me?!?! No way I'd ever "discard" that much dough. I was able to get an additional 9 cut, for a total of 25 biscuits. And how cute are they, really?!
It's a little hard to tell when the biscuits are done because of their naturally golden-orange color, so just stick with the suggested baking time of 15 minutes. Serve them fresh from the oven with a smear of butter, and you are in for a treat!
The biscuits are light and tender, with only a slight sweet potato taste. In fact, the sweetness is almost like something caramelized: if you've ever baked sweet potatoes, you'll know what I mean. When the juices start to run out and drip, and the oven starts emitting a sugary, burnt caramel flavor? These biscuits are the essence of that aroma. In fact, they even taste a little like a sugar cookie. Pair them with a smear of creamy salty butter, and it's like heaven. And of course, the tiny size makes them perfect for eating in one bite!
Make again? Yes, a great twist for a breakfast favorite...and so cute! Although I'd probably experiment with larger sizes in the future.
Vegan variation: Use non-dairy butter and non-dairy milk.
Sweet Potato Biscuits
Cooking Light, January 2007