Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Potato Drop Biscuits

on August 7, 2015

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These sweet potato biscuits are so Yummy!  It puts a nice twist to your breakfast. Now I will tell you that I didn’t make mine super sweet, but you can. I used Greek yogurt to balance out the sweetness and it worked perfectly.

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So, I’m starting with the flour and I’m adding in the baking soda, baking powder, Kosher salt, freshly ground nutmeg, and ground cinnamon. I whisk all this together. In a bowl in the frig, I have cold cubed butter that I’ve diced up and ready for when I need it. I also have a food processor fitted with the metal blade ready to go. What I like to do is to add about a 1/3 of the flour mixture into the processor then I add in a third of the cubed cold butter. I pulse the butter and flour together until  the butter is the size of peas mixed all through the flour. You can see in the pictures above. If you try to put it all in the processor at once, it won’t incorporate correctly and you’ll end up with not evenly distributed butter throughout the flour. It takes a little time but it’s worth it. While I make the wet ingredients, I place the four butter mixture into the frig until I’m  ready to combine the two, about 10 minutes. Next for the wet ingredients.

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency.I have a better idea!

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Organic sweet pureed baby food. Yep! It has no additives and all the work is done for you.

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In a bowl I’ve added some the baby sweet potato puree, Greek yogurt, and brown sugar. I’ve whisked them all together really well and then transferred the wet ingredients into a measuring cup to make it easier to add to the dry ingredients.

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Once the wet has been introduced to the dry, do not over mix. I should look like this picture above. It also should be a sticky batter.. Line three baking sheets with parchment paper. I doubled the recipe because, I know from experience that one batch will not be enough. Also because the batter is quite sticky, I’m choosing to use a scoop instead of two spoons to drop the biscuits onto the baking sheets. It’s just easier for me. I’m using the large scoop, 1/4 cup capacity, for my biscuits today. This will make 22 biscuits. Using this size scoop, they come out a looking like a standard size biscuit after they’ve baked. The oven is preheated to 425 degrees. The biscuits will bake until they are set and just brown, about 18-20 minutes. Keep your eye on them after the 15 minute mark. I leave the light on in the oven so I can watch them closely. Having the sweet potato puree and brown sugar in them, they could burn easily.

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Once the biscuits come out of the oven and are still nice and hot, I brush some unsalted melted butter over each one. Let them cool for a couple of minutes and serve.

2015-07-20 12.27.02 2015-07-23 08.39.49

Yields: 22 large biscuits
Prep Time: 15-20 minutes
Inactive Prep Time: 10 minutes
Baking Time: 18-20 minutes ( watch carefully after the 15 minute mark)
Equipment: Food processor, 3 baking sheet pans, ice cream scoop, 1/4 cup capacity, and parchment paper
Ingredients
3 cups all-purpose flour
3 teaspoons of baking powder
2-1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1-1/2 teaspoon of ground cinnamon
2 sticks of unsalted diced and cubed cold butter
8 ounces of organic baby sweet potato puree
8 ounces of Greek yogurt
1 cup of packed brown sugar

Directions:
Whisk dry ingredients together in a large bowl.  Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter and pulse.until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. (Remember to do this in stages because you don’t want to over fill the food processor). Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour mixture into the refrigerator to keep cold. Start on the wet ingredients. In a large bowl, combine sweet potato puree, brown sugar, and Greek yogurt together. Pour the wet mixture into a large measuring cup to make it easier to combine when adding to the dry. Mix the wet into the dry ingredients just until the the flour is incorporated. Do not over work the dough. Mixture will have a sticky consistency. Scoop the dough on lined parchment paper baking sheets about 1- 1-1/2 inches apart, and bake at 425 degrees for 18-20 minutes or until dough is set and just brown..To test if done, take a toothpick and if it comes out clean they’re done. Again, keep a close eye on the biscuits after the 15 mark. The biscuits are best served hot. If needed, they can be reheated for 5 minutes at 400 degrees and be just perfect.


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