This month's theme was 'Southern Comfort' in honor of Mardi Gras. This just screamed Paula Deen (since I wasn't allowed to take jello shots to work) and I picked a recipe that was pretty easy but convenient to make at home the night before and something not a lot of people have had. Hence Sweet Potato Biscuits.
This was a great example of a dish that was super simple but that I managed to screw up. Apparently it works best if you actually measure the potatoes rather than just dumping in everything you mashed. Whoopsy daisy. I don't think I was too far off because the dough still came out a good consistency and I didn't need to add or reduce any ingredients. But they didn't rise very well and I think the potatoes definitely affected it.
Give these a try. They're a nice change from a traditional biscuit and would be perfect with steak and veggies.
SWEET POTATO BISCUITS
Source: PaulaDeen.com
2 T. sugar - 1 1/4 c. all-purpose flour - 4 tsp. baking powder - 1/4 c. butter - 2-4 T. milk - 3/4 c. mashed cooked sweet potatoes - 1/2 tsp. salt
Preheat oven to 450. 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. Bake for about 15 minutes.
What Brian says:
The flavor was pretty good but the texture was a bit on the dense side. Like Kelly said, the amount of potatoes makes a difference, however I could imagine the taste wouldn't be that different. Judging the dish as is unfortunately won't help it but I'm sure if all the ingredients were proportioned correctly they would be much more appealing.
Brian's rating: **
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