Here we are; Karen who is a resident of Del Webb making her first batch of sweet potato biscuits -- and they were wonderful. She did a great job. The sweet potato biscuit is so eye catching. Everyone is used to white or yellow biscuits. But, a rich orange biscuit is a show- stopper. Brian Ulhl of Cabbnna in Nashville turned me onto sweet potato biscuits. His recipe is in my book. The best part, for me, is you can smell and taste that sweet potato in the biscuit. We ate these with crunchy fried chicken strips and apricot preserves. Brian Ulhl also serves shaved country ham on his sweet potato creations.
I improvise my recipe. What I do is bake about five small sweet potatoes at 400 degrees for an hour, let them cool and take the skins off, and add them to my classic biscuit recipe -- before I add the liquid. Mix them in with a pastry blender. You will need very little milk or buttermilk -- as the sweet potatoes are very moist. The dough is sticky...but the outcome is a triumph. So I mix 2 cups self rising White Lily flour with two teaspoons of sugar and teaspoon of salt. I cut in 1/4 cup crisco - then using the pastry blender..blend in the flesh of baked sweet potatoes. Add enough to give it a rich full color. Add about 1/4 cup buttermilk or milk. Add more flour if the dough is too sticky (no worries it happens)..when you get your dough ball turn it out a a very well floured surface kneed it four times and roll it out to 1/2 inch thick and cut your rounds. Bake 450 for 18 minutes.
I improvise my recipe. What I do is bake about five small sweet potatoes at 400 degrees for an hour, let them cool and take the skins off, and add them to my classic biscuit recipe -- before I add the liquid. Mix them in with a pastry blender. You will need very little milk or buttermilk -- as the sweet potatoes are very moist. The dough is sticky...but the outcome is a triumph. So I mix 2 cups self rising White Lily flour with two teaspoons of sugar and teaspoon of salt. I cut in 1/4 cup crisco - then using the pastry blender..blend in the flesh of baked sweet potatoes. Add enough to give it a rich full color. Add about 1/4 cup buttermilk or milk. Add more flour if the dough is too sticky (no worries it happens)..when you get your dough ball turn it out a a very well floured surface kneed it four times and roll it out to 1/2 inch thick and cut your rounds. Bake 450 for 18 minutes.
Maryann Byrd and Karen at Del Webb baking Sweet Potato Biscuits
RSS Feed