I'm a cook who is always looking for an easy way to get food on the table.
When I have a favorite recipe, I often try to find variations to the same recipe. It is easier to have a basic recipe, that I know works, and several variations, than a whole bunch of different recipes.
This week, I'll share three variations to the Whole Wheat Biscuit recipe.
If your family is like mine, you can never have too many biscuits.
Sweet potato biscuits are my current favorite. The sweet potatoes add color, flavor, and nutrition. They take a little longer to make since I have to think ahead and cook a sweet potato, but the result is worth it. Typically biscuits are only good freshly baked but I even like sweet potato biscuits the next day.
Sweet potatoes takes the place of the buttermilk in the original recipe. I also increase the sweetener just a little. If you don't use honey, brown sugar is a tasty choice.
Sweet Potato Biscuits
1 sweet potato, cooked and mashed
3 cups whole wheat flour (or a combination of wheat and white flours, if using white flour you may need a little more flour)
4 tsp baking powder
1 tsp salt
1/2 cup cold butter, cut into 8 pieces
3 T honey or 1/4 cup brown sugar
Cook and mash sweet potato. Measure 2 cups sweet potato. If you don't have quite 2 cups, just add enough milk to make 2 cups. Stir in 2 T apple cider vinegar. Cool.
Mix flour, baking powder, and salt in mixing bowl or food processor. Add butter and mix or pulse until butter is pea size or smaller.
If using food processor, dump flour mixture into a bowl. Add honey and cooled sweet potato and mix briefly with a spoon. You may need to knead briefly with you hands until it comes together but do not over mix.
Turn onto a floured counter and pat flat. If the dough is too sticky, sprinkle with flour and fold like a letter, then pat flat again. Cut with biscuit cutter or knife. (Square biscuits taste fine!) Makes 12-15 biscuits depending upon the size.
Place on a greased cookie sheet. If you wish, brush tops with milk. Bake at 450 degrees for 12 minutes.
Yum! Can't wait to try these!
ReplyDeleteI've made a similar recipe - I think mine has nutmeg in it, too? We love these biscuits with apple butter!
ReplyDeleteI preserve butternut squash and pie pumpkins by drying and grinding it into a powder, it makes an easy way to get puréed squash for recipes in the middle of winter. I may try using some of that in place of the sweet potato. Although it probably doesn't take long to pop a potato in the microwave, since you just need one. Either way, it sounds yummy, and I now need to menu plan something next week around biscuits ;-)
ReplyDeleteDid you ever try this? I was just about to ask if pumpkin or butternut (tromboncino) would work in these.
DeleteWe serve sweet potato biscuits with fried country ham. The taste of the salt and the sweet together is great!
ReplyDelete