Saturday, December 13, 2008
We like to use sweet potato biscuit during the holiday season to make little cocktail sandwiches for a buffet. Simply cut the biscuits open and lay them out assembly line style. We stuff some sandwiches with roasted turkey breast and cranberry chutney. Others we make with a roast ham and grainy mustard.
The biscuits you see here are not sweet potato biscuits but our other favorite, buttermilk biscuits. The recipes are very similar, however, and the standard admonitions apply: Don't work the dough too much, and bake at a fairly high temperature.
The sweet potatoes do give the biscuits a festive air. We use the recipe in Bill Neal's Biscuits, Spoonbread, and Sweet Potato Pie.
2 cups low-gluten all-purpose flour (such as White Lily or Gold Medal)
Heaping 1/2 teaspoon salt
3 1/4 teaspoon baking powder
5 tablespoons chilled butter
4 ounces (1/2 cup) sweet potato, either roasted and riced, or pureed from a can
7/8 cup whole milk
Preheat oven to 475 degrees.
Mix the dry ingredients in a large bowl. Add the butter in pieces and work it into the flour using quick pinching motions of the fingers. The flour and butter should be completely incorporated, until it looks a little like sand. Mix in sweet potato. Add milk and stir until dough forms a ball.
Turn dough out onto a lightly floured surface. Knead lightly, about 10 strokes. Stop as soon as the dough begins to look smooth.
Roll dough out to a thickness of about 3/4 inch, then cut into 2-inch rounds. Place on an ungreased baking sheet and place in the oven until biscuits are lightly browned, about 8 minutes.
Note: My wife thinks the standard oven temperatures recommended for baking biscuits--475 to 500 degrees--are too high. She likes to cook hers at 425 degrees, and I must say, they are delicious: light and airy.