In this week’s Tuesdays with Dorie , Erin of Prudence Pennywise chose Sweet Potato Biscuits on page 26 of Dorie Greenspan’s book Baking: From My Home to Yours. It was supposed to be soft and creamy textured with flaky layers, but as you can see from the photo above, my biscuits didn’t even rise enough to have any flaky layer at all! I suspect I must have added too much mashed sweet potato since I used 2 medium-sized boiled sweet potatoes instead of the 15-oz can listed in the recipe. The recipe was simple enough with all purpose flour, baking powder, salt and spices like cinnamon and nutmeg (which we loved!!!). Here is my tweaked version:
- 2 cups all purpose flour
- 1 tbs baking powder
- 1 tsp salt
- 1/4 tsp cinnamon powder
- 1/4 tsp freshly ground nutmeg (this really made the biscuits delicious for us!!)
- 1 tbs agave nectar
- 3/4 stick unsalted butter, cold and cut into small pieces
- 1 cup mashed sweet potatoes (I used 2 medium sized sweet potatoes, peeled, boiled and mashed)
- Preheat oven to 425F.
- In a bowl, whisk flour, baking powder, salt and spices. Add the butter pieces, rubbing and tossing until the flour resembles coarse sand or pebbly.
- Add the mashed sweet potatoes and toss gently with a fork until it forms a very soft dough. Knead 3 or 4 turns, just enough to bring together.
- Turn dough in a flour-dusted work space and pat the dough or roll it until about 1/2 inch thick. Using biscuit cutter or a cup, cut as many biscuits as you can and transfer to a baking sheet lined with parchment paper. Gather the scraps and pat down and continue cutting biscuits.
- Bake biscuits for 14 – 18 minutes or until puffed and golden brown. Cool in cooling rack for about 15 minutes before serving.
Notes: According to Dorie, you can freeze the cut, unbaked biscuits for 2 months. Freeze in baking sheets after cutting then wrap airtight. They can be baked with out defrosting, adding a couple of minutes to the baking time.