I don’t really have much to say today. I think it’s because spring is here, which in LA feels like the heat of summer. There’s a thick heat over everything and I can’t help but feeling hazy. I don’t want to do anything but sit outside and drink lemonade. My preference is to do this by the beach, but since that would require the extreme effort of driving, parking, and then walking to the ocean, I’ll accept my apartment’s little porch as an alternative.
So…that’s my plan for a while. Sitting in the sun, and drinking lemonade. Oh yeah, and eating these biscuits. I’m not going to tell you how many I’ve already eaten. Cause that would be really embarrassing. Let’s just say it was more than two. A lot more. That’s all I’m gonna tell you.
Okay, I’m gonna go now. I’ve used up all the energy I have for today, and my glass of lemonade is looking a little lonely. Just promise me that if it feels like spring where you are, you’ll make these biscuits, and then spend quality time with them and some lemonade.
Sweet Potato Biscuits
Adapted from Martha Stewart
Be sure to read the end of the recipe for my tip on how to make these amazing – maple butter!
1 medium – large sweet potato,
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces
1/3 cup buttermilk
Peel and dice the sweet potato. Place in a saucepan and cover with water. Bring to a boil and cook the potato until tender. Drain the water and mash the potato into a puree. (you should end up with about ¾ – 1 cup) Place the puree in a refrigerator for at least and hour until chilled.
Preheat oven to 425 degrees
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Cut in butter and knead until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until just combined.
Pour out the dough onto a lightly floured surface and knead very gently until dough comes together but is still slightly lumpy. (If dough is too sticky, you can add a little extra flour.) Roll the dough out to 1-inch thickness. Using a biscuit cutter or a glass, but out the biscuits and place on a greased baking sheet. Gather together scraps, and repeat to cut out more biscuits. Arrange biscuits snugly in pan (to help them stay upright) and brush with melted butter. Bake until golden, 20 to 24 minutes.
Want to make these extra tasty? Soften ½ cup of butter and stir in 2-3 tablespoons of maple syrup. Spread the maple butter over the biscuits and ooooo man is it gonna be good.
Sweet Potato Biscuits
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