Sweet potato biscuits are new to my kitchen. I added in some tumeric which helps to wake them up along with cinnamon, but the flavor that is most predominant is the sweet potato and that’s as it should be. Be warned that these are addicting and you may eat more than you planned. The seduction starts while they are baking in the oven, because the aroma of the sweet potato baking inside of the biscuit dough is everything and more.
So far I’ve made two batches this week. I needed to move into the kitchen to take my mind off of the unsettling news about Boston that left our nation in shock, sadness and confusion. Although I live in Nashville, the Boston Marathon hit very close to home, as my next door neighbor was stopped at mile 25 as the race was shut down. He came home intact, a bit shaken, and grateful.
The Boston attack awakens old wounds, and reminds us that no matter what we do, no matter how stellar we may live our life, we are vulnerable to forces we can’t be fully protected from.
When such things happen, I turn to my faith and I also step into my kitchen. Baking biscuits is the best therapy, because I have to use my hands to pull the dough together and there’s something about using one’s hands to create something that is very healing.
Of course, eating a sweet potato biscuit slathered with honey can add brightness to anyone’s day.
The Sweet Potato Biscuit Process and My Biscuit Baking Tip
I have found another short cut in my biscuit making adventures that I’ll share with you. In lieu of a biscuit wooden bowl (on my wish list), I use a wooden salad bowl, because it has a wide bottom and allows me to mix the biscuit dough, pat it out and cut each biscuit right from the bowl. No extra steps in rolling or getting out the roul pat. I don’t use a rolling pin. I use the palm of my hand to flatten out the dough. Making everything in one bowl makes for easy clean up and I can have biscuits on the table start to stop in 25 minutes.
Even Retro Rose (my mom) who was never a biscuit eater is always asking me for biscuits. We never knew they could be so good or so easy. It was one of those foods we thought you had to grow up in the South to know how to do the right way.
Of all the biscuits I’ve made, the sweet potato biscuits are the most addicting. We still love the fluffy biscuit recipe and I think it’s the best biscuit recipe for a regular biscuit, and my base for all kinds of fancier biscuits.
- Use one wide wooden bowl if you can to mix, pat down and cut biscuits.
- Freeze butter first before incorporating into flour.
- Use soft wheat flour.
- Use full fat local buttermilk if you have a good dairy. It makes the difference.
- Use a high heat and a cast iron griddle or frying pan to bake the biscuits. Make sure they are kissing (touching).
To clear that ten minute prep time that I promised you, cut up the butter and freeze, put the sweet potato into the microwave for about five minutes. Take out the butter to mix with the flour and mash up the potato and put into the freezer to chill for a few minutes. The actual biscuit making then takes about 3 minutes and only 15 minutes to bake. Eat hot or at room temperature. Freeze in plastic bags and microwave for a morning breakfast, although I doubt you will have any left over.
So tell me, what do you do when something stressful happens? Do you find comfort in the kitchen baking, cooking, eating?
- 2 cups soft wheat flour (White Lily)
- 1 tablespoon baking powder
- ¼ teaspoon tumeric
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons butter, cold and cubed
- ¾ cup buttermilk
- 1 cup mashed sweet potato
- milk, cream, or melted butter to top biscuits
- Preheat oven to 450.
- Mix flour, baking powder, tumeric, cinnamon, salt and sugar together.
- Add cold butter and cut in with your hands or pastry cutter. A good tip is to freeze the butter for 15 minutes, to keep everything cold.
- Add in cold sweet potato with your hands until fully incorporated.
- Add in buttermilk and mix thoroughly.
- Knead 6-8 times with hands. Pat into a dough about 1 inch thick and cut biscuits.
- Place in cast iron pan touching and bake for 15 minutes or until golden. Brush with milk, cream, or melted butter.
- Makes 10-12 biscuits.