Let's Dish With Linda Lou

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

Sweet Potato, Drop Biscuits

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

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.

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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
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

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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Old Fashion Coffee Cake

2015-05-14 18.33.36

This dessert is one that’s easy enough that you can make it anytime. It’s great to serve if you entertaining guests and need something that will complete any entree.

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First, I have a 8 x 8 glass baking dish that I’ve buttered, and set aside while getting together the dry ingredients. In a bowl I have all- purpose flour, baking powder,baking soda, ground cinnamon,and Kosher salt. Whisk all the ingredients together so they are all combined well.

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For the wet ingredients, I have some soften unsalted butter mixing on low speed in my mixer with a paddle attachment. I cream together with the butter, sugar until light and fluffy. Next I add in a large egg until combined. To that, I add in some Ricotta cheese, sour cream, and vanilla extract. After these ingredients have been combined, then it’s time to add in the dry ingredients and whole milk alternately.

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One all the dry ingredients and milk have been added and are totally incorporated, turn the mixer off. You do not want to over mix the batter. Pour the batter into the buttered baking dish. Now for the topping.

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All that’s needed for the sweet crumbly topping is to combine flour, sugar, cold diced butter, cinnamon, and Kosher salt in a medium bowl and cut together using a pastry cutter. The texture should look like crumbly sand.. Sprinkle that all over the top of the batter.

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Bake for 40-45 minutes at 350 degrees. Let cool for about 15 minutes and dust the top with powdered sugar.

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Oven Temp:350 Degrees
Baking Time: 40-45 minutes
Equipment: pastry cutter and an  8×8 pan
Prep Time: 15 minutes
Yields: 8 servings

5 tablespoons of unsalted butter, plus more for greasing pan
2 cup of all- purpose flour
2 heaping teaspoons of baking powder
1 teaspoon of baking soda
1/2 a teaspoon of Kosher salt
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup of whole milk
1/4 cup of Ricotta cheese
1/4 cup of sour cream

1/2 a cup of all-purpose flour
1/2 cup of granulated sugar
6 tablespoons of unsalted butter
1/2 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
Powdered sugar for garnishing the top

For the cake: Preheat oven to 350 degrees F. Grease 8 x 8 inch glass pan with butter .Add the flour, baking powder cinnamon, and Kosher salt into a large bowl and stir to combine.

Cream together the butter and sugar in a stand mixer with a paddle attachment. Add the egg until combined, then the sour cream, Ricotta, and vanilla extract. Add the flour mixture and milk alternately and mix until just incorporated. Do not over mix. Pour the batter into the buttered baking dish

For the topping: Combine the flour, sugar, butter, cinnamon, and Kosher salt in a medium bowl and cut together using a pastry cutter. Sprinkle over top of  the batter.

Bake until the cake is golden brown, or until a cake tester comes out clean, 40-45 minutes. Let cook for about 15 minutes before dusting the top with powdered sugar. Cut into squares.

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Sweet Potato And Chorizo Hash

2015-04-30 16.18.29

Whenever I make any kind of “so called” hash, it’s a great way for me to clean out my frig and root pantry. Sometimes I’ll find a few extra potatoes, onions, and garlic that need to be used. I’ll look in the crisper drawer of my frig and find pieces of bell peppers that I didn’t use up for a particular recipe. So it these times when I decide it’s time to make a hash. I’m using Choizo sausage today. I thought with the sweetness of the potato and the spiciness of the sausage, this would be a perfect match.

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To start, I filled up a pot with cold water and threw my sweet potatoes, and brought the water up to a boil. Once they started to boil, I added in some Kosher salt and let them boil for around 30 minutes. I have 3 fairly large sweet potatoes so it can vary on the time. What you’re looking is for the potato to be almost completely cooked through. After around 30 minutes of boiling, I stick a knife through one of the potatoes. If the knife starts to go through the outer part of the potato easily, but not completely through, then I turn the heat off and let them sit in the hot water for another 15 minutes. I don’t want the potatoes to be completely cooked because, they’re going to get peeled and diced for the hash. The potatoes will peel easily since they have been boiled.This is where they will caramelized, finish cooking there. Now while the potatoes are boiling away, the other component to this hash is the Chorizo. I have a cast iron skillet, on med heat, getting hot and ready for the sausages to go in. I want them to be fully cooked before adding them into the hash. I take them out of the skillet when they’ve reached 155 degrees internally, because there will be some carry over cooking time. So while the potatoes are going to take about a total of 45 minutes to do their thing, I can be browning and cooking off the Chorizo and prepping all my veggies.

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As you can see, I diced all my veggies for the hash while the Chorizo sausages were cooking. The Chorizo also takes around 30-40 minutes in the skillet to and get brown on all sides, and be cooked completely.  After the 15 minutes of potatoes sitting in the hot water, I removed them to let them cool off enough where I could handle them for the peeling and dicing. While the potatoes were cooling off I sliced the Chorizo up, slightly on the bias. By the time I’ve done this, the potatoes were ready for me. Now it’s time to make the hash!

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I decided to get a head start on sauteing the veggies up for the hash. I’m always trying to keep everything moving forward. I have a little vegetable oil in a large saute pan on med heat. I throw the diced onions in first and let get started. After about two minutes with them in the pan, I add in all the rest of the veggies. Now is where is season with some Kosher salt, and pepper. Stirring all this around for around 5-7 minutes, just enough time for them to soften. I’m not worried about getting any color on them, that will happen in the cast iron skillet. Now that the skillet has finished its job with the sausage, it’s time for the potatoes to go in. I first like to drain any fat they may be left in the pan from the cooking of the sausage.

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To the skillet, on med heat, I’ve added in some butter. Once the butter has melted I throw the diced sweet potatoes in. I stir them once through just to get all the potatoes coated in the butter, then I don’t touch them for about 3 minutes so they will brown nicely. Once they have browned on one side, I move them around so all sides of the potatoes will brown. This process can take about 10 minutes.

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At this point the process goes pretty quickly. To the browned sweet potatoes, I add in all the veggies that I precooked in the other saute pan. I stir those through for a couple of minutes with the potatoes, letting them get some nice color. Finally adding in the sliced Chorizo. I turn the heat down to med low heat and toss all the ingredients together. This all cooks for another 5 minutes and the hash is done.

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Yields: 4 servings
Prep/Cook Time: 45 minutes ( potatoes, boiling and sitting in the hot water)
Prep Time: 15 minutes (5 minutes to prep veggies while potatoes and sausage are cooking. 5 minutes to slice Chorizo, and 5 minutes to peel and dice sweet potatoes.)
Cooking Time For Chorizo: 30-40 minutes or the internal temperature is 160 degrees
Cooking Time For Hash: 15 minutes
1 package of fresh Chorizo sausage cooked and sliced
3 large sweet potatoes peeled, cooked, and diced
1/2 cup of diced onion
1/2 cup each of red, green, and yellow bell pepper
1 garlic clove minced
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of vegetable oil
3/4 stick of unsalted butter
Directions: The most important thing I can say about making this recipe is the timing of all the precooking that needs to be done. The hash itself takes no time at all, it’s making sure you have all the ingredients prepped, diced, peeled, and sliced. Have the potatoes boiling on the stove first. While that’s going start browning and cooking of the Chorizo. As those two items are working away, prep all the veggies. After the 30 minutes of boiling the potatoes, let them then sit in the hot water for another 15 minutes. Then remove them from the water to cool. Finish working on the sausage making sure all sides are brown and the sausages are at 155 degrees before removing them from the skillet to cool. Now peel and dice the sweet potatoes, next slice the sausage. Drain the excess grease from the skillet and melt the butter in the skillet on med heat. Throw in the diced potatoes, stirring them around to coat with the butter. Let them cook and brown without touching them before flipping them to brown the other sides, about 10 minutes or so. Once the potatoes have browned nicely, add in the veggies, let those cook together for a couple of minutes to get some color on those too. Finally add in the Chorizo. Turn the heat down to med low and let cook together for another 5 minutes. You hash is complete and ready to serve. Sweet and spicy this hash is so delicious.

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Home Made Drop Biscuits

2015-04-03 12.45.26

These are the best drop biscuits ever! Once you’ve tried them, you’ll want to make them all the time. So easy just watch.

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First I line a few baking sheets with parchment paper. Next I get the food processor out, it’s going to do all the work for me. If you don’t have a food processor, you can mix all your ingredients in a large mixing bowl, and use a pastry cutter to cut the butter into the flour mixture.  I add flour, baking powder and salt to the food processor, and pulse a few times just to combine everything.

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Next for some really cold butter. I keep the cubed butter in the frig until right when I’m going to use it. I also have some shredded cheddar that I’m going to add to these biscuits. It’s important to add the cheese to the flour mixture before adding in the butter, I measure out some of the shredded cheddar, and add it in to the flour mixture in the food processor. This way the cheese will distribute through the flour evenly. Once the cheese has been added, and by the way, the cheese it totally optional, I add in the cold cubed butter. At this point you want to keep pulsing the flour mixture and butter until the butter is the size of peas throughout the flour. Now for the liquid. I have whole milk here that I’m slowly going to add in through the feed tube at the top.

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I start off with 1-3/4’s cup of whole milk, but I may not have to use all of it. As you feed the milk slowly through the feed tube, the dough will start to come together. You can see this in the 2nd picture above. Once the dough has reached this stage, stop adding the milk in and turn the processor off. The dough almost comes together into a ball. The dough is sticky and that’s what you want.

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Remove the blade from the food processor, take a spoon and drop them onto the parchment paper lined baking sheet. Now I like my biscuits to be a good size, so this recipe will give me 7 large biscuits. Now, if you use a 1/4 cup measure, this recipe will yield 8-10 biscuits. They just bake off at 425 degrees for 14-16 minutes. Listen, every one’s oven can be a little different. I like to check on the biscuits at 14 minutes by sticking a toothpick in to the center of one biscuit while it’s still in the oven to see if it comes out clean. This way I’ll know if they need a couple of minutes more. On the top of the stove I have a stick of unsalted butter that I’ve melted. I like to add dried parsley flakes to the butter once its melted for some extra color. You could also if you wanted to play around a little, add some garlic powder as well. That would be delicious too.  I’m just using butter and parsley for this recipe. Once they come out of the oven, you just brush the tops of the biscuits liberally. with the melted butter and parsley mixture. Pretty easy right? Now you have the most delicious drop biscuits and you don’t have to buy the box mix anymore.

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Yields: 7 large biscuits or 8-10 standard size
Oven Temp: 425 degrees F.
Equipment: Food processor, baking sheet pans, and parchment paper
Prep Time: 10-15 minutes
Cooking Time: 14-16 minutes
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
1-3/4 sticks of cold cubed unsalted butter plus 1 stick of melted butter for the tops of the biscuits
1/2 cup of shredded cheddar (optional)
1 tablespoon of dried parsley flakes
1-3/4 cups of whole milk
Place all the dry ingredients into the food processor and cheese if you desire. Next add the cold cubed butter and pulse util the butter is the size of small peas. Through the feed tube add the milk in slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment lined baking sheets. Make sure they are a couple of inches apart. Bake at 425 for 14-16 minutes. When a toothpick comes out clean they’re done. Brush the tops with melted butter and parsley.


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