No self-respecting Southerner would have a brunch without biscuits. They are a part of our culture. And sweet potato biscuits are even better. The usual filling for our biscuits is country ham, but since I have already used proscuitto with the egg dish I chose a lighter filling. I used Italian turkey sausage. The biscuits are served with a Dijon mustard sauce. There are many recipes for sweet potato biscuits but the one I really like is from Orangette’s blog. She adapted it from a Martha Stewart recipe. As an aside, I just finished reading Molly’s wonderful memoir, A Homemade Life. It is a lovely book that will bring tears to your eyes and make you laugh. She is such a talented writer that it is no wonder her blog has garnered so many awards and a devoted following.
What I like about these orange hued biscuits is the flakiness. The picture doesn’t do them justice but there are layers of goodness achieved by keeping the butter bits cold so that they create pockets of air as the biscuits rise. They slice easily and hold together when you eat them. I would say that this is a perfect biscuit recipe.
SWEET POTATO BISCUITS
1 3/4 cups all-purpose flour
2 Tbls light brown sugar
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 Tbls chilled unsalted butter
3/4 cup chilled sweet potato puree ( I used refrigerated mashed sweet potatoes )
1/3 cup buttermilk
To make the dough:
In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 Tbls light brown sugar, 2 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp baking soda. Witha pastry blender or two knives ( or not too warm fingers ), cut in 6 Tbls chilled unsalted butter, cut into pieces, until mixture resembles coarse meal, with some pea-size lumps of butter remaining. In a small bowl whisk together 3/4 cup chilled sweet potato puree and 1/3 cup buttermilk; stir quickly into flour mixture until combined ( do not overmix ).
To shape the biscuits:
Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times ( If dough is too sticky, work in up to 1/4 cup additional flour ). Shape into a disk, and pat to an even 1-inch thickness. Witha floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits ( do not reuse scraps more than once ).
Baking the Biscuits:
Preheat oven to 425 degrees, with rack on lower shelf. Butter or spray an 8-inch cake pan. Arrange biscuits snugly in pan. Brush with 1/2 Tbls melted butter. Bake until golden, rotating once, 20 to 24 minutes. Yield: 8 Biscuits.
Form turkey sausage into patties small enough for the 2 inch biscuits and saute until done. Biscuits and sausage can be made ahead of time and warmed and assembled when ready to serve. Serve with mustard sauce of your choice.
Coming next: Fruit and Veggies and then Dessert.