Wednesday, February 15, 2012

Sweet Potato Biscuits

These lovely little rolls you're looking at are sooo good! I really, really, love biscuits and scones, especially with a good cup of coffee. A lot of people have been turned off by scones and biscuits thinking they are just to dry...and rightfully so. If they are not made right, or handled too much they just don't have that light, fluffy quality that makes them out of this world. I'll give you a little bit of info here. I've read a lot about how to make scones that melt in your mouth and biscuits that are so light they float and here is what I found. Follow these things and your biscuits will be fantastic every time. If I'm wrong, I'll owe you a batch of cookies or pan of brownies;)

~Put your butter in the freezer...the colder the better

~Handle the dough as little as possible. The heat from your hands makes the fat warm. The fat (butter or shortening) is what makes your biscuits so light. Chunks of butter and shortening are a very good thing. During baking the butter melts and creates soft, light flaky layers.

~Put your bowl in the freezer...cold is good, very good

~Use a sharp biscuit cutter, not a glass. Using a glass kind or "welds" layers together as you cut through the dough. A sharp edge creates a clean cut resulting in fluffier biscuits.

*Please note this recipe is different than most because it melts the butter (typically you never do that). Also it uses whole wheat flour which makes it heavier than traditional biscuits, but these are still really good.

You will need:
1 cup plus 3 Tab. of flour
3/4 cup of whole wheat flour
1/2 cup toasted wheat germ
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/4 cups buttermilk
2/3 cup of mashed sweet potato
1/4 cup butter
2 Tab. honey
In a large bowl, combine first six ingredients. In another bowl, whisk the buttermilk, sweet potato, butter and honey; stir into dry ingredients just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll dough out into 3/4 inch thickness, cut with a floured biscuit cutter.
Place 2 inches apart on greased baking sheet. Bake at 400 for 15-20 minutes or until golden brown.
Serve warm with butter and drizzled with honey.

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