Today we had biscuits. Dorie Greenspan's sweet potato biscuits, to be exact. I thumbed through Baking and came across this recipe, realized we had a giant sweet potato that has been languishing on our counter for almost a month, and mobilized. Boil chunks of sweet potato until very tender. Mash with a fork. Let cool, while assembling the other ingredients: flour, salt, brown sugar, butter, baking powder, and a few shavings of fresh nutmeg. The dough comes together quickly and then you cut out the biscuits (my favorite part!) and bake for 14 minutes, long enough to cook some bacon and scrambled eggs and set the table with honey (my preferred accompaniment to biscuits).
I am linking to Dorie's recipe here, via NPR. Enjoy these not-too-sweet biscuits, filled with sweet potato flavor, that are tender and so, so good. I especially enjoy the little chunks of sweet potato, a result of my not-too-perfect mashing skills. Oh, and I think these would be amazing on a Thanksgiving table.
2 comments:
A few comments:
I am up for sweet potato anything at just about any time.
What are eggs en cocotte? Enlighten me, please.
There is nothing better on biscuits than honey. I agree.
For individual servings of eggs en cocotte, you crack an egg into a ramekin (or, traditionally, a cocotte which is a French cooking vessel with handles on the side) and season with salt, pepper, herbs, cream, and often something else delicious, like smoked salmon, asparagus, spinach, etc. Then you cook them by placing the ramekins into a pot of boiling water or you can bake them. Toast+slightly runny egg cooked in cream=scrumptious.
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