Friday, February 17, 2012

Sweet Potato Biscuits

Sweet Potato Biscuits
Printable Recipe

Oh, Pinterest, How do I love thee. It's such an awesome website to view. Go check it out because that's where I get several of my recipes like this one! When my family and I lived in NC, there was this tiny bakery in the city of Camden that made THE BEST sweet potato biscuits. It's the only place I've had them but it's the best piece of bread I've ever eaten. This recipe was close, but no cigar compared to Camden, NC!
This is where I got the recipe.

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup whole milk
1 cup baked, mashed sweet potato (about 1 medium potato)
8 tablespoons unsalted butter (1 stick), frozen
Heavy cream for brushing the tops (I did not use heavy cream)

Preheat oven to 400 degrees.
Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass. (Shaggy mass? Uhm, okay! haha)

Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.

Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.

Serve with lots of butter inside or make your own honey butter and heap it on top! These are good for breakfast sandwiches, eggs and bacon or ham and cheese.

Serve and Enjoy!

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