It’s a mystery, I’m afraid. I baked these up real nice just for you, dear reader. They came out of the oven all warm and flaky, so I set them on the table to cool and went to move some laundry from the washer to the dyer.
When I got back, all but two of my biscuits had disappeared.
Now, I’m not one to accuse anyone of anything…
I didn’t get to photograph these as well as I had hoped. Just trust me – they were lovely biscuits and I miss them. Perhaps I’ll make more. Recipe originally found at Chow.com and it goes beautifully with a generous helping of butter.
- One sweet potato
- ¾ whole milk
- 2½ cups flour
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- 1 Tablespoon sugar
- ½ teaspoon salt
- 1 stick butter (put in the freezer about an hour before you start cooking)
- Preheat oven to 400 degrees.
- Poke the sweet potato with a fork about 5 times and pop it in the microwave for 5 minutes (or until soft). Allow to cool.
- Combine flour, baking powder, baking soda, sugar, and salt in a bowl and grate the frozen butter stick into the flour mixture.
- Scoop out the inside of the sweet potato into a medium bowl and mash until smooth.
- Whisk together milk and mashed sweet potato.
- Add sweet potato mixture to the flour/butter mixture and stir until combined (if too dry, add a teaspoon of milk at a time until dough just holds together). Do not overwork the dough.
- Roll out the dough so that it is about ¾" thick and cut into 8 rounds.
- Place on a parchment lined baking sheet and bake for about 20 minutes or until golden brown on top.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.