Thursday, January 7, 2016

Sweet Potato Biscuits Recipe(s)

I have two favorite sweet potato biscuit recipes.  One I use with savory dishes and one I treat as a sweet.  This is the recipe as it is written. However, I do see it as a versatile, frugal recipe because it is adaptable.  I grew up not eating pumpkin because in my area of the South almost everyone grows, or knows someone who does, sweet potatoes.  However, I made the biscuits pictured here with pumpkin (from my Halloween decoration) and they turned out wonderfully. So basically, to keep costs down I used reconstituted powdered milk, pumpkin from the freezer, and shelf stable fat.

The dough is soft, but it makes for a soft end result, too.

They bake up with a lighter color.

Sausage and egg in a pumpkin biscuit for my husband's breakfast.  Sorry the orange tint doesn't show well.  The sun wasn't up and the lighting wasn't the best.

As always, I never leave a recipe exactly as it was written, but this one I follow pretty closely.  Well, kind of.  I'm putting my notes beside the ingredients.

Savory Sweet Potato Biscuits

1 1/4 cup of all purpose flour (plus 1/4 cup or so set aside)
1/2 tsp salt
1 tbsp. baking powder
1 cup cold mashed sweet potatoes (I cook mine and freeze them in one cup portions, thaw overnight, and then use.  Also a great use for leftover sweet potatoes.)
3 tbsp. of shortening (I use coconut oil or butter)
1/4 cup milk (more or less)

Sift flower, baking powder, and salt.  Cut in fat until crumbly.  Add sweet potatoes.  Mix well, add enough milk to make a soft dough.  Knead several times on a floured board.  Roll and cut biscuits.  Bake at 400F for about 18 to 20 minutes.

Now for additional notes --
Sweet potato water content varies so this is a soft dough.  I often add a little extra flour to get the right consistency.  I like coconut oil in these, but I have used other fats based on what I had on hand. In fact, sunflower oil can be used, but will slightly change texture...not bad -- just different.

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