Sweet potato buttermilk biscuits
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SERVES: makes 12 biscuits
• 1 cup mashed sweet potato, cooled
• 1 large egg
• 2 Tbs light brown sugar
• 1 cup buttermilk (see hints below)
• 3 1/2 cups all-purpose flour
• 2 Tbs baking powder
• 1 tsp salt
• 1 stick (4-ounces) cold, unsalted butter
• flour for lightly dusting table for rolling out biscuit dough
1. You'll need to plan ahead a bit for this. You'll need 1 cup of cooked, cooled mashed sweet potato. But unlike regular mashed potatoes, you don't want to add any butter or milk to them when you mash them.
2. Preheat the oven to 400 degrees and use a large mixing bowl to combine the 1 cup mashed sweet potato with 1 large egg, 2 Tbs light brown sugar and 1 cup of buttermilk.
3. Next, use another mixing bowl to combine 3 1/2 cups all-purpose flour with 2 Tbs baking powder, 1 tsp salt and add 1 stick cold, unsalted butter and use a pastry cutter to incorporate that.
4. Once the butter is pea size, add the dry ingredients to the wet ingredients. Fold that together and then gently knead it until it just comes together.
5. Then roll it out into a 1-inch thick rectangle (approx. 9 x 13 inches) and cut that into 12 equal sized biscuits. Place those on a baking tray and pop the tray into the preheated oven.
6. They'll take 15 minutes to bake and it's a good idea to spin the tray halfway around once while they're baking.
HINTS: Use regular milk if you don't have buttermilk.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.