Baking Trials: Sweet Potato Biscuits
Sweet Potatoes are one of my favorite foods, along with biscuits. However with Thanksgiving, everyone generally makes sweet potato casserole. I’m not a big fan. Too many nuts, too much sugar. So this time of year, I makes these for either my or the hubby’s co workers.
Recipes:
Ingredients:
2 to 3 medium sweet potatoes (about 1.5 pounds)
1/2 cup (1 stick) unsalted butter, cut into chunks
2 tablespoons packed light brown sugar
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups flour
1 1/2 teaspoons baking powder
Heat oven to 400. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl along with the butter. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes. Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
Meanwhile stir together flour and baking powder in medium bowl with a fork. Add flour mixture to potato mixture and use the fork to combine well. You may have to knead the dough by hand a bit at the end. On a floured surface, roll out or pat the dough into an 8 by 8 inch square about 3/4 inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2 inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)
Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment paper. Bake until they’re golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.
Outcome:
I used a the top rim of a glass instead; however, I still used all of the dough. The only other thing is that I made them a little too thin, still soft in the middle, but I will definitely make them thicker next go round.