Wednesday, January 21, 2015

Sweet Potato Biscuits

Sweet and savory, these biscuits are a treat! Bake your sweet potatoes and pre-portion and freeze the sweet potato to make this recipe easy. Also, with the added moisture from the addition of the sweet potato, you'll need less butter than many standard biscuit recipes.

2 C. Flour (spelt)
1/4 C. Sugar
1 TBP Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 C. Butter
1 C. Mashed Sweet Potato (this recipe is forgiving, so you can add extra sw. pot. if you like)
1/3 C. Milk/Cream

Preheat oven to 450 degrees.

Combine and mix flour, sugar, baking powder, salt, baking powder, cinnamon in bowl.

Cut in butter. Add sweet potato and milk until dough just sticks together. Knead dough very lightly on floured surface. Roll out. Cut biscuits using a cup.

Bake on lightly greased cookie sheet for 10-12 min, until golden.

Biscuit Tips:
Do Not Over-knead: This works up the gluten causing harder, less fluffy biscuits. Let there be butter chunks and loose flour throughout.
Keep Moist Ingredients Cold and send them as quickly into the oven as possible. Once dry ingredients are mixed the butter, sweet potato, and milk should go in as cold as possible. I've read, not tried, grating frozen butter into the mix works well.
Press Straight Down When Cutting: No twisting the cup b/c this seals the edges and prevents rising. They might be more foolproof, and it reduces one step, if you forget about the cutting and just plop drop biscuits onto the baking sheet.

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