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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 Drop Biscuits are so Yummy!  They make for a delicious on breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporated Greek yogurt to balance out the sweetness of the brown sugar and it worked perfectly!

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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 contains no additives and all the work is done for you.

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In a bowl, I have the “baby” sweet potato puree, Greek yogurt, and brown sugar. I like to transfer the wet ingredients into a measuring cup, it just makes it easier to add to the dry ingredients.

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Once the wet has been introduced to the dry, the batter should have a sticky consistency.  I doubled the recipe because I know from experience that one batch will not be enough.

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. Using this size scoop, after coming out of the oven, they’ll produce approx. 22 standard size biscuits.

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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 standard size 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, 1/4 cup capacity ice cream scoop, 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 cubed cold butter
8-ounce of organic “baby” sweet potato purèe (comes in jars)
8-ounces of Greek yogurt
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator to keep cold.

For the wet ingredients, in a large mixing bowl, add the sweet potato puree, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18-20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Tip: Keep a close eye on the biscuits after 15 minutes. Once the Sweet Potato Drop Biscuits come out of the oven, lightly brush the tops of each one with melted butter.

Note: If needed, they can be reheated for 5 minutes at 400-degrees F. and be just perfect.

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Sweet Potato Drop Biscuits

2015-07-20 12.27.02

I love these biscuits and I have a shortcut that will make you want to make these as often as you make regular drop biscuits. The sweetness of a sweet potato just adds so much flavor to a drop biscuit. But, before you can even start on the biscuits you need to bake the sweet potatoes, remove their skins, and lastly process them until they are pureed. Well, not anymore!  What’s just as healthy than the real thing, yet ready to use, has no artificial preservatives, and is organic?

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That’s right, organic sweet potato baby food. For my recipe on Sweet Potato, Drop Biscuits click on the link below. They are sweet, tender, and delicious!

 

Sweet Potato Drop Biscuits

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Homemade Cheddar Drop Biscuits

2015-04-03 12.45.26

These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

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First, line three rimmed baking sheet pans with parchment paper. The best thing about this recipe is that the food processor is going to do all the work. 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 until the butter becomes the size of peas.

Add flour, baking powder, salt, and shredded cheddar to the food processor, and pulse a few times just to combine everything.  It’s important to add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

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I keep the cubed butter in the refrigerator until I’m ready to use it. Add in the cold cubed butter. At this point, you want to keep pulsing the flour and butter together until the butter is the size of peas. 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 cups 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. Also, the dough is sticky and that’s what you want.

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This recipe will yield 8-10 biscuits.

Listen, everyone’s oven can be a little different. I like to check on the biscuits once they’ve been baking for 14 minutes by sticking a toothpick into the center of one of the biscuits to see if it comes out clean. This way I’ll know if a couple of minutes more of baking time is necessary.

On the top of the stove, I’ve melted a stick of unsalted butter. I like to add dried parsley flakes to the melted butter for extra color.

You could also play around a little with the flavors of your drop biscuits and add garlic powder to the melted butter for the tops or freshly minced jalapenos along with shredded cheddar, delicious!

Once they come out of the oven, brush the tops of the biscuits liberally with the melted butter and parsley mixture. Pretty easy right? Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

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Yields: 8-10 standard size biscuits
Equipment: Food processor, 3 rimmed baking sheet pans, and parchment paper
Prep Time: 10-15 minutes
Cooking Time: 14-16 minutes

Ingredients:
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 extra stick of unsalted butter to melt for the tops of the biscuits
1/2 cup of shredded sharp cheddar
1/2 a jalapeno, seeded and finely minced (optional)
1 3/4 cups of whole milk
2 tablespoons of dried parsley flakes

Directions:
Preheat the oven to 425-degrees F.
Place all the dry ingredients into the food processor (including shredded cheddar and/or minced jalapeno if you choose). Next, add the cold cubed butter to the food processor and pulse until the butter pieces become 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 paper lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14-16 minutes. When a toothpick comes out clean they’re done. Brush the tops with a mixture of melted butter and dried parsley mixture, serve warm or at room temperature.

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Semi-Homemade Drop Biscuits

2014-12-04 13.16.16

Growing up in my house it was always a big deal when my parents took my sister and me out to eat. When Melissa was a young girl she and I would have dinner and a  movie every Friday night. Our first stop was to a seafood restaurant where we would have dinner before going to a movie.

Anyway years later this particular restaurant came out with Cheddar Bay Biscuits they served you before your meal. I don’t know about you but I loved those biscuits. Over the years I’ve tried to recreate them, and they were good but not near as good as the real thing. If you know me, you know I love to cook and bake too, Although when I’m cooking a certain dish which requires a lot of time, I don’t mind saying, I do take shortcuts on certain things. I mean we are all busy, and if I had the time to make everything from scratch I would.

When it comes to my cake making, sure, I could get all the ingredients together, and measure everything out, and I have. Remember when I made that 3 tier wedding cake for friends of mine. That was a whole day of work to put that beautiful cake together. The chocolate buttercream frosting was from scratch and so was the cake batter. I loved doing because I knew I had the time.

Today, I don’t feel bad or guilty when I take help from the store with certain items, especially cake mixes, and pancake mix. I just add ingredients to them to make them my own. Cookies though. I do like to make from scratch. I’ll be posting some of my favorite cookie recipes soon.

Wow, how did I get so far off topic!  Biscuits are one of my favorite things to have with a meal. You can pretty much add whatever you want to them. Drop style biscuits are my favorite, no kneading involved. Anyway, the grocery store now carries the restaurant’s brand box mix for these wonderful biscuits.

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I follow the baking instructions on the box but, I do make a few changes.

To the actual dry mix, I add 1 tablespoon of ricotta cheese, and 1/2 a cup of shredded white cheddar cheese, and a little less than 3/4 cup of water to the mix. Do not over mix. Bake at 425 degrees for 14-16 minutes and then brush that delicious buttery mixture over the top of each one. By making these changes, I’ve kind of made them Semi-Homemade Drop Biscuits.

I don’t use their seasoning pack, included in the box, I just use the dry mix, which yields 10 biscuits. I make my own seasoning for the top of the biscuits. I use 1 stick of unsalted melted butter. To that, I add 3 tablespoons grated Parmesan cheese, and 1 1/2 tablespoons of dried parsley. I brush this mixture on the top of the biscuits right when they come out of the oven. 

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Semi-Homemade Drop Biscuits

 

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