One of my absolute favorite foods is sweet potatoes. Whether I’m at a restaurant or perusing recipes, whenever I stumble upon something with sweet potatoes, I’m instantly sold. The other day I was trying to be good and went to the gym, only to sit on the bike and read gossip magazines. I picked up an issue of SELF magazine to read as well, and to my delight, it featured a recipe for sweet potato biscuits! I was so excited to make these, especially since the recipe is so simple and only needs 5 ingredients – very quick and easy!
The original recipe uses whole wheat biscuit mix as the base – my grocery store didn’t have this, so I settled for Bisquick. I had to use a bit more Bisquick than the recipe called for in order to get the dough to the right texture, otherwise it was too moist and sticky. I also altered the cook time to 25 minutes because my biscuits were still raw at the 15 minute mark. I had to wait a few extra minutes, but boy, these biscuits were well worth the wait! The recipe makes a total of eight biscuits, and as always, my husband and I always split everything down the middle. I’m slightly embarrassed to say that I managed to polish off my four biscuits within the same day. Yes, these biscuits are THAT good.
The original recipe uses whole wheat biscuit mix as the base – my grocery store didn’t have this, so I settled for Bisquick. I had to use a bit more Bisquick than the recipe called for in order to get the dough to the right texture, otherwise it was too moist and sticky. I also altered the cook time to 25 minutes because my biscuits were still raw at the 15 minute mark. I had to wait a few extra minutes, but boy, these biscuits were well worth the wait! The recipe makes a total of eight biscuits, and as always, my husband and I always split everything down the middle. I’m slightly embarrassed to say that I managed to polish off my four biscuits within the same day. Yes, these biscuits are THAT good.
Sweet Potato Biscuits
Recipe from SELF Magazine
Prep Time: 10 min
Cook Time: 8 - 10 min
Serves: 8 servings
Ingredients
1 medium sweet potato (about 5 oz)
1 1/4 cups whole-wheat biscuit mix
2 tablespoons chilled unsalted butter, cubed
1/2 cup lowfat buttermilk
1/4 teaspoons ground allspice
Directions
1. Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes.
2. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°.
3. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form.
4. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle.
5. Cut into 8 rectangles with a serrated knife and separate slightly.
6. Bake until biscuits are firm to the touch, 8 to 10 minutes.
7. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
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