sweet potato biscuits.
i’m leaving for atlanta today, and i couldn’t be more excited.
well, minus the whole eight hour drive, leaving my mister and puppies for a week part.
i’m so looking forward to visiting two wonderful friends Andy and Jessica for a couple of days, who are graciously welcoming me into their new home. it’s been too long since i’ve seen them, and i can’t wait to see them both.
starting thursday, i’ll be mingling with a plethora of fellow foodie friends old and new at blogher food, and i’m positively giddy. i’m so excited for the panels, the demos, the tastings, the parties, and most of all, the camaraderie. food bloggers are among the sweetest, warmest people i’ve come to know, so i can’t wait to hang out with a few hundred of them this week!
however excited i may be for blogher food, right now i’m just looking forward to catching up with Andy and Jessica. they recently moved into a gorgeous new home, and i wanted to be sure to bring them a sweet gift to serve not only as a housewarming present, but also to thank them for their hospitality.
people, i scoured the mall. i shopped until i wanted to drop, and i just couldn’t find anything that seemed to work. it’s difficult trying to find a housewarming present for friends that live in another state!
after a day of fruitless shopping, i decided to bring them a basket full of homemade goodies. less stressful than shopping, and more delicious than some silly random tchotchke i would’ve ended up with.
among other things, i’ll be including a baker’s dozen or so of these sweet potato biscuits.
i’m not sure i can properly express how unbelievable these biscuits truly are. they’re flaky, with a hint of sweetness. pureed sweet potato lends a heartiness and a lovely orange hue to this biscuit. they’re light and rich, and taste delicious with thick slices of sweet glazed ham tucked inside. these biscuits are perhaps at their best when swathed generously with cinnamon honey butter, which is my favorite way to enjoy them.
perhaps the best way i can vouch for the delicious quotient of these biscuits is by bringing them to georgia, a state where biscuits are a big, big deal. i’d have a lot of nerve bringing second-rate biscuits to georgia.
these sweet potato biscuits are quirky. they’re charming. i love ’em. i think you will, too.
to Andy and Jessica, i am so excited to see you both, and i appreciate your hospitality and friendship so, so much.
to those of you attending blogher food this week, i am so very much looking forward to meeting you!
sweet potato buttermilk biscuits
Yield: 18 two-inch biscuits
for the biscuits
1 3/4 cups all-purpose flour, plus more for kneading
2 tablespoons light brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cubed, very cold
3/4 cup sweet potato puree, chilled (see below)
1/3 cup buttermilk
for the cinnamon honey butter
1 stick unsalted butter, at room temperature
1 teaspoon ground cinnamon
2 tablespoons honey
for the sweet potato puree
peel two medium-sized sweet potatoes. cut into cubes, and place in a medium saucepan.
cover the sweet potatoes with cold water, and add about a tablespoon of salt to the pot.
boil the potatoes on high heat for about 20-25 minutes, or until very tender and easily pierced with a fork. drain.
place potatoes in the bowl of a food processor and pulse until smooth and pureed.
transfer to an airtight container and chill completely in the fridge.
for the cinnamon honey butter
in a medium bowl, combine the butter, cinnamon and honey. stir together with a spoon or spatula until combined.
transfer to a butter dish or small serving bowl, and keep at room temperature until ready to use.
for the biscuits
preheat oven to 425 degrees F.
liberally brush melted butter inside 2 eight inch round cake pans, and set aside.
in a medium bowl, whisk together flour, brown sugar, baking powder, salt and baking soda.
add the chilled cubed butter to the flour mixture. if using a pastry cutter, cut butter into flour mixture until it is the size of peas.
if using your fingertips, rub the flour into the butter until it resembles the size of small peas. set aside.
in a separate bowl, whisk together the buttermilk and sweet potato puree until combined.
add sweet potato mixture to flour mixture, and fold together using a spatula until a loose dough forms. turn dough onto a well-floured surface.
with well-floured hands, gently knead dough 10-15 times, until it just comes together.
using a rolling pin, roll dough out to about one inch thick. using a floured two inch biscuit or cookie cutter, cut out biscuits as close together as possible. re-roll scraps, but only once.
arrange biscuits snugly into the two cake pans, and brush tops with melted butter.
bake for 20-22 minutes, or until golden brown.
remove from oven, and immediately brush once more with melted butter.
serve warm with cinnamon honey butter.
the biscuits will keep in an airtight container at room temperature for up to three days.
if freezing, wrap cooled biscuits individually with plastic wrap, then with foil, and store in a freezer safe zip-top bag. the biscuits will keep for up to two months in the freezer.
to defrost, simply unwrap biscuits and place on a parchment-lined sheet tray. bake at 400 degrees F for 5-8 minutes, until warmed through.
adapted from martha stewart