TWD: Sweet Potato Biscuits
You know, it's funny that I've never written about biscuits on this blog. You see, during my first year of marriage I spent every Saturday morning searching desprately for the perfect biscuit recipe. Since Derrick was born and raised in the Tennessee mountains I felt like it was my duty as a good Southern wife to be able to produce delicious, fluffy biscuits that didn't come out of a Bisquick box. I made a whole lot of flat, tasteless discs before discovering the joy of buttermilk and what it can do for even the simplest biscuit recipe. Now I was an English and French major so don't quote me on this chemistry, but the buttermilk reacts with the baking soda to make light, flaky layers. Since then I've also learned how important it is to hold yourself back from cutting the cold butter too finely and to mix/handle the dough as little as possible. Another great trick is to press the biscuit cutter into the dough without twisting it for optimal rising. But this week's Tuesdays with Dorie recipe is not buttermilk biscuits it's sweet potato biscuits! Erin of Prudence Pennywise (one of my all time favorite blogs!) chose this week's recipe and you can find it on her blog.
These biscuits do not rise as high and my buttermilk ones do- but dear Lord are they delicious! Dorie says that you can use canned sweet potatoes or cooked sweet potatoes. Since Dorie uses the canned ones, I figured it was safe to do the same- and boy did that make this recipe easy to make!
I used 1/4 tsp of cinnamon and a pinch of nutmeg which really helped heighten the sweet potato flavor. Even though the biscuits are not high, they do have wonderful dense layers. These are a great accompaniment to breakfast, lunch, or dinner. In fact I threw these together quickly this morning while my two little sous chefs watched patiently.