After making Chef John's Sweet Potato Hamburger Bun recipe the other day I had some mashed sweet potato left over. Yesterday I came across a Sweet Potato Biscuit recipe while looking through a B&B magazine at the bookstore. It seemed like something good to do with the sweet potato and a new recipe to try.
I found the recipe online - Bay Haven Inn's Sweet Potato Biscuits
Supposedly, this is a variation of a Thomas Jefferson Sweet Potato Biscuit recipe.
Ingredient list looked fine - add Cinnamon, AllSpice, Brown Sugar and Ginger to the Sweet Potatoes. The odd thing about this recipe was to use melted butter. Most biscuit recipes use chunks of cold butter, cut into the flour mixture until small crumbs are formed. I decided to follow the recipe exactly rather than go with my instincts.
Dry and Wet Ingredients -
I needed to add about an additional 1/2 - 3/4 cup of flour as the initial mixture was way too sticky.
Cutting out the biscuits -
Turned out quite a few biscuits, requiring two Lodge skillets -
After 20 minutes or so in a 450 F oven they're done -
Plated -
OK, so how were they? Not bad, but a lot denser in texture than a normal buttermilk biscuit. Certainly not as flaky as these needed to be cut with a knife as opposed to being pulled apart.
In looking through other sweet potato biscuit recipes, most seem to stick with the tried and true technique of cutting in cold butter.
As far as taste however, these are quite good! Next time I attempt these Sweet Potato Biscuits I'll use a standard cold butter technique rather than melting the butter as in this recipe.
Not every thing can turn out perfect and experimentation can be fun.
Thanks for reading along.
Regards,
-lunchman
I found the recipe online - Bay Haven Inn's Sweet Potato Biscuits
Supposedly, this is a variation of a Thomas Jefferson Sweet Potato Biscuit recipe.
Ingredient list looked fine - add Cinnamon, AllSpice, Brown Sugar and Ginger to the Sweet Potatoes. The odd thing about this recipe was to use melted butter. Most biscuit recipes use chunks of cold butter, cut into the flour mixture until small crumbs are formed. I decided to follow the recipe exactly rather than go with my instincts.
Dry and Wet Ingredients -
I needed to add about an additional 1/2 - 3/4 cup of flour as the initial mixture was way too sticky.
Cutting out the biscuits -
Turned out quite a few biscuits, requiring two Lodge skillets -
After 20 minutes or so in a 450 F oven they're done -
Plated -
OK, so how were they? Not bad, but a lot denser in texture than a normal buttermilk biscuit. Certainly not as flaky as these needed to be cut with a knife as opposed to being pulled apart.
In looking through other sweet potato biscuit recipes, most seem to stick with the tried and true technique of cutting in cold butter.
As far as taste however, these are quite good! Next time I attempt these Sweet Potato Biscuits I'll use a standard cold butter technique rather than melting the butter as in this recipe.
Not every thing can turn out perfect and experimentation can be fun.
Thanks for reading along.
Regards,
-lunchman