Monday, November 22, 2010

sweet potato biscuits

clearly i love biscuits. never one to resist testing out a new twist on my beloved bread product i was excited to do a test run of these guys just in time for thanksgiving. i am happy to say that they passed the test and come thursday i will be whipping up another batch (or two). the main reason i wanted to test these before the big day is because the recipe calls for gluten-free flour. i wasn't sure if there was a reason for it or just so that the biscuits are gluten-free. so i decided to test run with regular all purpose flour...nothing against gluten free but if i don't have to buy special flour i don't want to. good news gluten lovers, these turned out great! they are delicious on their own with just a hint of sweetness. however, keeping with our friday night breakfast theme we used these to make sausage egg* biscuits.

i made minor changes to make these vegan and also i would say that the nuts are optional. if you have them, sure, toss them in but i don't think i'd miss them if they weren't there. i plan to leave them out on thanksgiving. if you want to see the original recipe it's here, below is my version (and with instructions for us non-microwave, non-(large) food processor having folks). oh also, the original recipe claims 16 biscuits from this recipe...those would be 16 small biscuits, i got 10 using my 3 inch biscuit cutter.
happy thanksgiving everyone!

sweet potato biscuits
(from bon appetit, november 2010)
1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
1 1/3 cups all purpose flour plus additional
2/3 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled margarine, cut into 1/2-inch cubes
1/2 cup almond milk mixed with 1/2 teaspoon apple cider vinegar to curdle
1/4 cup maple syrup (i ran out and used 1/2 maple 1/2 agave)
1/2 cup pecans, toasted , chopped (optional)

preheat oven to 425°F. line baking sheet with parchment.

first you need to bake your potato. when the oven is hot put the potato in until cooked all the way through (about an hour depending on the size of your potato). when it's done take it out and cut it in half and scoop out 1 cup of the flesh. mash it well and let cool

in a large bowl, mix together the flour, cornmeal and baking powder. cut in the margarine until you have a coarse meal. add the potato, milk mixture and syrup and mix until combined (i would recommend using your hands for that bit) add nuts (if using) and mix again.

sprinkle dough with flour. pat dough so that it's about and inch thick and cut into biscuits. transfer to baking sheet. bake until tester inserted into center comes out clean, about 15 minutes.

*SO amazingly yummy. we used tempeh sausage crumbles from vegan with a vengence and omelet rounds from vegan brunch.

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