Happy day, reader dear!
Back in March, I was invited to participate in a Blog Hop, Spring Recipe style! Since then, many plans have gone pear-shaped; I expect this one might have gone the same way. Now, I LOVE to cook and eat, but since this blog is primarily work related, hence style related, I’ve only written about food a few times. Unless it’s been part of a seasonal bucket list post!
After the invite, I thought, why not? I like to think I appreciate the finer things, and good food is certainly good style! I could have shelved this whole adventure, but I’d already taken pictures, and the logistics of posting a recipe sound like a new learning experience, so a recipe is what you get! There are so many recipes to choose from, but today, you get Sweet Potato Biscuits. Because I’ve had a craving, and they’re amazing with leftover ham and Dijon mustard. Bonus: They’re easy and forgiving!
As I mention every few posts, please feel free to Pin, share on social media or with friends anything here that appeals to you. None of us are getting out much, and your personal introduction is good for me (And for the blog!)… Many thanks!
(Because I hate those recipes that start with the directions, telling you what to do and list the ingredients and amounts in the text. Tell me, please. How does that help me for planning?)
- 2 Cups All Purpose Flour (Plus more for rolling.)
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Tablespoons Brown Sugar (Light or Dark. Both work.)
- 2 Large Sweet Potatoes–Baked in their Skins
- 6 Tablespoons Buttermilk OR 1 Teaspoon Lemon Juice mixed with 6 Tablespoons Milk. Allow to thicken.
(Most commercial buttermilk is scary, so I substitute by: Put the teaspoon of lemon juice in a measuring cup and add your 6 Tablespoons of milk. It takes about 5 minutes to curdle. Don’t worry. It will look scary, but it’s perfect!)
Place rack in center of oven. Preheat oven to 400 degrees.
Mix the first four ingredients (The dry ones!) in a mixing bowl. Make a well in the center.
Scoop your sweet potato out of the skins and into a second (smaller) bowl. Mash the sweet potato. You should have about 1 and 1/2 cups. Add the sugar and your “buttermilk.” Mix wet ingredients until well blended. Make sure to break up any lumps of brown sugar. (This time I added the brown sugar to the flour. Not my favorite way to do it…)
Pour your wet ingredients into the well in the dry. Mix together gently using a fork until a soft dough forms.
Turn out your dough onto a well floured surface. This dough is sticky! (A silicone rolling mat is AMAZING!) Knead very gently 5 or 6 times. Sprinkle more flour under dough. Gently pat out dough to about 3/4 inch in thickness, and sprinkle flour on top.
Cut rounds, dipping the cutter into flour for each press. Roll out the scraps and cut again. My cutter is 2 1/4 inches and I end up with 12 biscuits. You may have more or fewer depending on the diameter of your cutter. Place your biscuit rounds on a baking sheet (Not touching.) I make the last one into a love knot since it’s hard to cut that last biscuit!
Bake until biscuits are puffed and golden brown. Try 13-15 minutes for 2 1/4 inch, less for smaller, more for larger. Delish warm or cold! Butter, honey, jam, mustard and ham, cheese. Almost anything tastes better on these biscuits!
I have substituted 1 cup for whole wheat before and the recipe has worked perfectly!
Pamela’s GF AP Flour Substitute works, too, but start with only 1 and 1/2 cups “flour” and add more as needed.
I’ve also used maple syrup when I’ve been out of brown sugar. Just make sure to add a little extra flour.
I used that extra sweet potato to make a half batch last night and added green onion. Really tasty!
So how about you? What are you getting up to in this time of #socialdistancing and #shelterinplace? Baking? Decluttering? Binge watching? Do tell…
Stay safe and sound, sane and stylish… Bon Appetit!