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The Practical Baker
Tuesday, February 10, 2009 • Posted February 10, 2009

Sweet Potato Biscuits and Honey Butter

These little biscuits are good for at least two different meal times: breakfast and supper. If you make them late in the day, they’ll make a great side to whatever the main meal might be. Take ‘em right out of the oven and let each person slather them with butter. Even though they have sweet potato in the mix, plus some granulated sugar, they’re not overly sweet. Bright and early the next morning, take a couple of the biscuits, slice them open and run them under the broiler for just a couple of minutes. Dab on bit of honey butter, and smile all the way to work!

Sweet Potato Biscuits

(Makes 15 – 18 biscuits)

1 ¼ Cups all-purpose flour

2 heaping Teaspoons sugar

4 Teaspoons baking powder

½ Teaspoon salt

¾ Cup mashed, cooked sweet potatoes (we microwaved one medium sized potato; it was perfect size)

¼ Cup (½ stick) softened butter, plus 2 Tablespoons of melted butter to brush on the tops

2 to 4 Tablespoons milk (depending upon the moisture of the potato you use; I wound up using more)

Preheat the oven to 450 degrees.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potato in with the softened butter. Now add the flour mixture to the potato mixture and stir in thoroughly. It will be dry and crumbly at this point, but don’t despair! Add the milk, a little bit at a time, working it in completely. As soon as the dough holds together well, you’ve added enough milk. At this point, the dough will be sticky, but don’t despair!! Turn the dough out onto a well floured board or work surface. Sprinkle some flour on the top of the dough ball, and begin to press down on it with the heels of your hands. Fold it over, and press it out again. It’s almost like kneading, but no force is necessary, and you just work the dough until it’s smooth and no longer sticky. Roll the dough out into a rectangle roughly ½ inch thick. At this point, you have two options: traditional biscuit cutter or a pizza pie cutter. I like using the pizza cutter and making the biscuits square! If you don’t have a pizza cutter, any sharp knife will work just as well.

Place the biscuits on a greased cookie sheet and brush the top of each one with some melted butter. Bake for about 15 minutes, but watch them carefully at around the 10 minute mark. If they start to get too brown, too quickly, lower the temperature 20 degrees or so.

Honey Butter

1 Stick butter, softened

1/3 to ½ cup honey (to taste)

Shredded orange zest (to taste)

Mixed nuts (pecans or walnuts, chopped) These are optional, some folks don’t like those lumps in their honey butter.

Mix the stick of softened butter with the honey in a medium sized bowl. Add orange zest and nuts, to suit your taste. Mix again and set out out on the table, right next to the biscuits. Be careful not to place yourself in between the sweet potato biscuits and the honey butter; I will not be responsible for any injury you may incur as a result of putting yourself in harm’s way!

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