I’ll be the first to admit that so far, sweet potato month has been pretty great. Who knew I’d end up being such a fan? I don’t know if I’m ready to eat one plain, but I have enjoyed the chili and these biscuits (come to think of it, I should have made them at the same time). My first batch of biscuits was a total fail. Flat, crunchy, no pizzazz. They weren’t even photographable, and its my job to make food look good! I searched for a new recipe, and found a great one from Martha Stewart…..of course. I have never made a bad Martha recipe. She seems like the type of person who would have her shit together on stuff like this, so I’m not surprised.
I’m not really one to eat a biscuit straight up. In fact, carbs and I aren’t all that close in general, so I chose to make some mini biscuit sandwiches out of this batch. Mine were pepper-cheddar cheese, turkey, and spicy mustard, but you could make whatever kind you wanted. Mini sandwiches are my favorite kind of sandwich.
Sweet Potato Biscuits recipe from Martha Stewart
- 1 3/4 cups all-purpose flour, plus more for kneading and shaping
- 2 tablespoons light-brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
- 3/4 cup sweet potato puree, chilled
- 1/3 cup buttermilk
- Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
- Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
Happy Friday everyone! Have a great weekend!