Sweet Potato Biscuits, Take Two

Success! For dinner a few nights ago, I made the pumpkin chestnut soup (yes, again), and tried a different recipe for sweet potato biscuits. Here is is, copied furtively from Mark Bittman’s How to Cook Everything during a quick reconnaissance mission to Williams-Sonoma yesterday.

Sweet Potato Biscuits

Ingredients:

2 c flour

1 tsp salt

3 tsp baking powder

1 tsp baking soda

2-5 Tbsp cold butter (I used four; Mark says “more is better”)

3/4 c yogurt or buttermilk

1 c cooked pureed sweet potato

Directions:

Peel and chop sweet potato and boil till soft, about 10 minutes. Mash with a potato masher. In a large bowl, cut cold butter into dry ingredients and mix. Add pureed sweet potato and mix; add yogurt slowly, a tablespoon at a time, just enough to form dough into a ball. Roll dough 1/2 inch thick and cut into 2″ rounds with biscuit cutter (or inverted cup). Place on ungreased sheet and bake 12-15 minutes.

Here is the last remaining biscuit, along with some sweet potato and apple casserole.

What I’m reading: Just Kids, Patti Smith

What I’m listening to: Rachmaninov, Piano Concerto No. 3; Chopin, Etudes

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1 Comment

Filed under food, recipe

One response to “Sweet Potato Biscuits, Take Two

  1. Pingback: Recipe Roundup | It's Okay, I Have A Book

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