By Julia Westhoff
Anyway, now that I’ve got your attention, let’s talk sweet potatoes. One of those rare foods that’s super yummy and also actually good for you. And super cheap. The trifecta of perfection!
I’ve been cooking a lot with sweet potatoes lately — roasting them, steaming them, baking them, and pureeing them. It’s been a regular sweet potato party over here (Don’t worry. The panties (and diapers) have stayed on). And my favorite sweet potato recipe of late has been a divine sweet potato biscuit.
Biscuits are dangerous for me. I’m a biscaholic. It’s like an alcoholic for biscuits. Only not quite as damaging to ones life. Once I start, I can’t stop. I would eat them every day if I could, so as a result I eat them almost never. Because it turns out that most biscuits are really bad for you, and they are usually accompanied by foods (like sausage and gravy) that are also really bad for you.
Much like other addictions, this biscuit addiction appears to have been passed down to my children. Even after eating a full meal of heavy pasta, both of the girls managed to find room to eat almost all of these biscuits. We all stood at the kitchen counter for a good 20 minutes, stuffing our faces with biscuits and not feeling bad about it even a bit. Biscuits, I can’t quit you.
Whelp, I didn’t intend for this column to mention both panties and alcohol, but there you have it. I’m just going to stop now and give you the recipe:
Sweet Potato Biscuits
*To make the sweet potato puree, simply steam sweet potato chunks until tender. Cool and mash (manually or with food processor)
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces3/4 cup sweet potato puree
1/3 cup buttermilk
Preheat oven to 425. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Arrange biscuits snugly in pan (to help them stay upright). Bake until golden, rotating once, 20 to 24 minutes.
We enjoyed ours spread with butter and honey.