Wednesday, July 28, 2010

Sweet Potato Biscuits

If you haven't figured it out by now I'm what you would call a good ol' southern girl.  And when you're a southerner you fix southern food.  Sweet Potato Biscuits fall into the southern cuisine category.  My DH's grandmother used to make them and while I did like them they were very dense biscuits and required kneading and rolling them out which gets quite messy.  And I'm not "into" messy.  Not gonna do it...wouldn't be this juncture.

When we lived in another city we had a Cafe Carolina near our home that made THE best sweet potato biscuits.  To die for.  They served it with shaved smoked deli ham and cheddar cheese.  Little sandwich biscuits of heavenly goodness.  Well, low and behold lookie what I found?  The Recipe.  You gotta love the internet.  You can find just about anything you're looking for on here. 

But I've gone and changed it up because I'm gonna do everything I can to keep from washing a dish.

First off, I cut the recipe in half.  You will be swimming in that many sweet potato biscuits.  This is a good amount for a family of 4 for  My Daddy'd have my hide if he heard me calling it dinner.  In the south we eat supper around 6pm.  Dinner's around noon.

#1 before you do anything else get out your trusted friend - the digital scale.  That baby will save you dirtying so many utensils.  Its a good thing as Martha would say.   That is why I have put the gram weights in parenthesis.

Here goes...

1/3 c. (75 g) brown sugar (plus extra for topping)
2 c. (240 g) Bisquick
1 c. (~260 g) sweet potatoes (about 1 large)

Mix the brown sugar and Bisquick together until blended well.  I found a wire whisk worked best.

Add in your sweet potatoes.  About 260 g of sweet potatoes.  (Don't mind the scale because I've just realized I didn't properly tare the scale so it is calculating the weight of the measuring cup too.)  But I've done all the hard work for you.  All you have to do is tare your scale and dump 'em in.  No messy measuring cup sacrificed.  You're welcome.

I used my magic bullet and puree'd or whipped the sweet potatoes.  I did it the night before and skipped this step and the biscuits had a different texture  and look - the texture was not bad but the biscuits did not look nearly as appealing.  So I think this step is worth it.

Alright.  fold in the potatoes

This is what your mixture should look like.  The night before I used dark brown sugar in the biscuits and I believe next time I will try light brown because the color was darker than I remember at Carolina Cafe.  Anyway make sure you get it mixed well because I had some dry spots...they were still edible though, trust me.

Scoop them onto the baking pan. (I couldn't bake without my ice-cream/cookie scoops) 

Top them with a little additional brown sugar.  Also, be sure to use parchment paper because baked on brown sugar is NOT a good thing.

Put them in the oven at 325 degrees for 15-20 minutes.

And voila...sweet potato biscuits that were easy as...pie?!?  Mmmm...did somebody say pie?!?

First night (without whipping the potatoes and using dark brown sugar)

2nd night (whipping the potatoes and using light brown sugar).

Let me know if you fix you some biscuits and if they were fit to eat or not.  That's a little suthah-nese for ya...

1 comment:

Angie said...

OH YUM! I LOVE sweet taters and I love biscuits! What a perfect combo! Thanks!