Sweet Potato Biscuits
I’ve posted before about how much I love the Farmer’s Market at my office, the market which will be ending for the season in two weeks – eek! I’ve tried out so many different varieties of tomatoes, apples, and random greens that withdrawal is rather likely at this point. A few weeks ago, Mark at Chocolates and Tomatoes (yep, still obsessed with the awesomeness of the name) tossed me the LARGEST sweet potato ever. Not even joking, this beast was the size of my arm from wrist to elbow – total insanity. He also challenged me to do something different with it, which really got me thinking. It also had me asking around the office for ideas as I’ve already done a lot with sweet potatoes. In the end, it was a suggestion from a coworker to do a sweet potato bread that had me thinking about drop biscuits. Some quick googling gave me great information about all the different types of biscuits and with I decided to go with a quick rise drop biscuit – mostly because rolling dough is just never a good idea for me.
1/2 lb sweet potato, quartered and peeled
3 cups flour
2 tbsp baking powder
3 tbsp unsalted butter
1 cup milk
- Bring a small pot of water to a boil along with the quartered sweet potato. Cook until potato is soft, then drain and rinse with cold water.
- Preheat oven to 425
- In a medium bowl sift together the flour and baking powder, cut in the sweet potato using two knives. The dough should form pea sized balls.
- Form a well in the middle, and pour the milk in to the well quickly mixing in the dry ingredients until just wet.
- Drop a walnut sized amount of dough on to cookie sheet and repeat to form 12 biscuits. Bake for 15-20 minutes, or until biscuits are golden brown.
- Allow to cool on pan for a few minutes before removing to a rack. Serve and enjoy!
The sweet potato I was gifted actually produced three times what I needed for this recipe, so the rest of the puree was frozen and used to make sweet potato gnocci. As for the milk in the recipe, if using dairy based be sure to use whole or 2% – while for non-dairy a full fat coconut or almond milk marked “plain” will work the best. I hesitate to suggest soy milk due the lack of fat, which is the same reason I would avoid a 1% or skim milk.