Sunday, October 25, 2009

TWD: Sweet Potato Biscuits

Yes, I am late late late for this one. I wanted to make these early, but I was going out of town. Then when I returned from town, I of course didn't have the sweet potato I needed plus I had a sick husband on the loose and we all know how sick husbands are. So better late than never...

So Sunday morning, I decided was great time to make these. Plus, I wanted to make them with some gravy and eggs. I know, probably not what Dorie had in mind for these 'tea' biscuits, but I will tell you...they were an amazing alternative.

I REALLY enjoyed these biscuits. They were easy to put together and the flavor was so sweet and different from a regular biscuit. I will definitely make these again--in fact I saved half the biscuits to freeze so that I could eat them at a later time.

I did make a few changes. Im notorious for 'skimming' a recipe. Which is never a good thing. I saw that the recipe called for 'canned' sweet potato--I bought pureed sweet potato. The recipe called for TWO 15oz. cans. I only had ONE. The good news--the pureed sweet potato actually yields more just because it doesn't have the syrup that needs to be poured out. In fact, I needed to add more flour because my dough was too sticky. I also used half shortening, half butter because my grandma always told me to use shortening in biscuits.

I ended up letting these biscuits sit at room temp for about 30 minutes before throwing them in the oven because I was monkeying around trying to season my cast iron skillet. I think letting these sit was key for me---because my biscuits were not too flat like some of the other bakers complained about. Either mine rose because they had time to sit--OR I just rolled mine out thicker. One of the two. These are definitely a 'denser' biscuit.

These paired well with bacon gravy and eggs this morning--I think the salt / sweet combo was amazing. I will have to try these a bit later with some honey and some tea. We all loved them--including 'baby M' who has been kicking me like crazy ever since.

Thanks to Erin of Prudence Pennywise for hosting this week! For the recipe, head over to her page!

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