Sweet Potato Biscuits

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These biscuits are slightly dense when cold, but nice and flaky when warm from the oven. Canned sweet potatoes make them quick and easy.

Ingredients

18 biscuits:
2 cups all-purpose flour
2 tablespoons (packed) light brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
2 15-ounce cans sweet potatoes in light syrup, drained and mashed
1/2-1 tsp ground cinnamon
9 biscuits:
1 cups all-purpose flour
1.5 tablespoons (packed) light brown sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
3 tb cold unsalted butter, cut into pieces
1 15-ounce can sweet potatoes in light syrup, drained and mashed
1/2 tsp ground cinnamon

Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder, salt and spice together in a bowl. Add the brown sugar and stir to incorporate it, making sure there are no lumps. Drop in the butter and, using your fingers, toss to coat it with flour. Quickly, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Add the sweet potatoes to the bowl, grab a fork, and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading -- 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even -- a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting -- just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer them to a cooling rack. Give them 10 to 15 minutes on the rack before popping them into a basket and serving.

Original recipe

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