Sweet Potato Biscuits

For dinner tonight, we had boudin (a sausage made with pork, rice and seasonings) and sweet potato biscuits. While these don’t rise too much, I still should have tested my baking powder first. Test with a teaspoon of baking powder in a cup or so of hot water and, if active, it should foam. The biscuits still came out light and flavorful, just on the thin side.

after baking

Sweet potato biscuits

1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cooked sweet potatoes, mashed
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

dough

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter.

before baking

Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Good and good for you – especially with a little bit of Steen’s cane syrup or some honey and some spicy boudin.

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