For my Junior League Board holiday party last week, I brought mini sweet potato biscuits with this roll-your-eyes-back-in-your-head bacon jam. Yes, I said bacon. That recipe comes tomorrow though.
Today, sweet potato biscuits. If you don't eat gluten free, just use regular AP flour. I use Better Batter GF flour though. Where I went wrong is that I never thought to check the expiration date at the bottom of my baking powder. Did you know that stuff even had an expiration date? Well I guess I don't use it all that often because mine expired FOUR years ago. Oh the shame. So the result was that nothing really rose up fluffy. Combine that with GF flours that don't rise either and mine were rather dense. But everyone ate multiple, much to my surprise. So it wasn't just me who liked them.
The moral of the story is to check the expiration dates of all your pantry foods. Especially things you don't use all that often that sit in the back of the cupboard.
Sweet Potato Biscuits
Ingredients:
See here.
I used this gal's awesome posted recipe. But I did a few things different so you can go there to find the recipe and if you are interested, read here for my changes.
Directions:
Again, see above link.
* I used Better Batter gluten free flour blend. Do not use a baking mix (such as Pamela's)- that's for making pancakes. Use a flour. AP, Better Batter or whateveryouhaveonhand.
* I didn't use a ricer for my potatoes. Instead I just dumped them in the food processor. They need to be very mushy for this to work- not mostly cooked- but fully cooked and soft.
* I also prepared about five times as much sweet potato mash as called for. Because I doubled the recipe. More on that in a minute. Then I froze enough potato mash for a double batch later (or for a dinner). And ate the rest for lunch with some butter and cinnamon. Mmmm good!
* I did everything in my food processor. This may or may not have contributed to the lack of rise I experienced too. But since it was already out and dirty, I figured why mess up yet another bowl. That's just how I roll and you should expect it by now.
* I wrapped the dough in plastic wrap and let it rest in the fridge for 30 minutes to get that butter to chill up a bit. I rolled the dough out in small batches.
* I wanted mini biscuits and didn't have a mini cutter. So I took an unused plastic liquid medicine measuring cup- you know the things that come on top of Nyquil that you never use. I cut up the bottom to make myself a mini biscuit cutter. Worked like a charm. Necessity is the mother of all invention, you know!
* Before baking, I melted a little butter and maple syrup in the microwave for 40 seconds. Then brushed the tops of each little baby biscuit with the mixture. As My Martha would say, it's a good thing!
* Serve warm. If you have to transport them to a party, pop them in the microwave for a minute before serving. And serve with the bacon jam I will discuss tomorrow. Because it's amazingly delish!
* I made a double recipe. But instead of baking, I lined the biscuits all up on a baking sheet and popped that in the freezer. Once frozen, I tossed them in a big zip top baggie. I figured if I was taking the time to make it once, I might as well get several uses out of my efforts. Now I have a ready to bake appy or side to a holiday meal.
