Sweet Potato Biscuits

5 Nov

Completed egg and cheese biscuit sandwich. Best weekend breakfast yet.

Another busy Sunday morning. Rafe and I are prepping for our big SE Asia trip (we leave this Thurs!), and with the clocks moved back Sunday morning, I hopped out of bed by 6 (new time) ready to make something for breakfast before we started the packing lists and whatnot. We fashioned these biscuits into pretty amazing egg and cheese breakfast sandwiches better than any Egg McMuffin I’ve ever had.

Lots to plan, and I, for one, am exceedingly excited about having an opportunity to read lots of Scandinavian crime fiction on the beach.

This recipe make 7 biscuits for us. We like ’em big.

Ingredients:

  • 1 medium roasted, peeled, and mashed sweet potato
  • 1 1/2 c. flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 pinches of salt
  • 6 tbsp cold unsalted butter, chopped into little pieces
  • 1/2 c. whole milk
  • optional: egg, cheese, bacon/ham/sausage; strawberry jam

 

Method:

Biscuit sans egg and cheese. Perfectly fine vehicle for butter and jam.

  • Preheat to 425.
  • In a large bowl, whisk together flour, sugar, salt, baking powder and soda. Using clean hands, add butter pieces to the flour. Combined until the flour mixture is the consistency of little peas.
  • Add milk and add sweet potato until thoroughly just combined (don’t look for thoroughness, you don’t want to overmix!).
  • Bring dough together with your hands, and drop on a floured surface, and either use a biscuit cutter, upside down glass, or shape biscuits with your hands.
  • Bake for 10-12 minutes.
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