Sunday, January 24, 2010

Sweet Potato Biscuits

Another portion of the sweet potatoes went towards making biscuits. Most biscuit recipes don't have an egg in them, but there are a handful that do. I tried the egg-less version with a smidgen of milk.
  • 2 c flour
  • 1 T powder
  • 1 t salt
  • 2 t sugar
  • 4-6 T butter, cold
  • 1 c sweet potatoes, mashed
  • milk
  1. Mix the dry ingredients in a large bowl.
  2. Cut the butter into the bowl. Use hands to mix until butter is in pea size pieces.
  3. Add potatoes and enough milk to hold the dough together. Do not overmix!
  4. Put on lightly floured surface and spread to about half-inch thickness. Use 2"-2.5" cup to cut biscuits.
  5. Place on ungreased sheet. [Note: you can freeze them at this point, covered tightly in plastic wrap.]
  6. Bake 230C for 15-20 min or until golden brown.
  7. Let cool 15 min before eating.
  • Use brown sugar instead of white.
  • Add cinnamon, cloves, nutmeg for a twist.
  • Made 13 biscuits.
  • Cook in mini-oven above center.

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