For my thanksgiving I had the best biscuits ever from a friend of mine. Unfortunately she didn't want to share the recipe when I asked...so stingy!, lol. So I ended up getting it out of her friend (I was determined, sorry Jen) , these are good warm with butter, honey or jam........especially in the morning, because I ended up pilfering some of them.
There are two variations of this recipe that are both good, its just up to you which one you want to use. So here it is:
- 2 1/2 cup(s) all-purpose flour
- 2 tablespoon(s) baking powder
- 1/8 teaspoon(s) allspice
- 1/8 teaspoon(s) ground cloves
- 1/2 teaspoon(s) salt
- 1/4 cup(s) packed light brown sugar
- 1/4 cup(s) unsalted butter, chilled
- 1/4 cup(s) shortening, chilled
- 1 1/2 cup(s) sweet potatoes mashed
- 2 tablespoon(s) light cream ( milk can be substituted)
- Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar.
- Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.
- Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.
- Pat the dough in a 1/2-inch circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
- Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown -- 10 to 12 minutes. Cool the biscuits on a rack.
- 1 large sweet potato ( about 10 ounces) baked and peeled
- 1 2/3 cup unbleached all-purpose flour
- 1 tablespoon light brown sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
- 1/4 cup cold whole milk or heavy cream ( better with the cream)
1. mash or puree the sweet potato pulp by hand or in a blender/food processor until smooth
for a total of 3/4 cup
2. preheat the oven to 425 F. Grease or parchment-line a baking sheet. In a large bowl using a whisk or mixer, combine flour, sugar,baking powder and salt.
3.Using a pastry blender or two knives , cut the butter into the dry ingredients. The mixture will resemble coarse crumbs, with no large chunks of butter. If butter get very soft at this point , refrigerate mixture to chill butter. Add the sweet potato pulp and milk/cream, stirring just to moisten all the ingredients. The dough will be moist, then stiffen while stirring( do not over stir). It should be slightly shaggy, but not sticky.
4. Turn the dough out onto a lightly floured work surface and knead gently about 6 times, or just until the dough holds together. Roll or pat out the dough unto a rectangle no more than 3/4 inch thick. Take care not to add to much flour at this point of the biscuits will be tough. Cut with a floured 2-biscuit cutter ( or top of a clean can if you don't have one), pushing straight down without twisting. Reroll the scraps to cut out additional biscuits.
5.Place the biscuits 1/2 inch apart on the baking sheet. Place the baking sheet on a rack in the center of the oven and bake 15- 18 minutes or until golden brown. Let rest a few minutes and serve hot.
makes about 12 biscuits