One of my culinary life goals is to master biscuit making. Thus far in life this skill seems to have alluded me. I have a tendency to mess with the dough too much and they get tough. I want big perfect fluffy biscuits, like on a Bojangles’ commercial.
Part of my problem with biscuit making is that I seldom actually try to make them. When it’s time to make biscuits, usually on a Sunday morning for breakfast, it seems more expedient to open a can of womp biscuits, you know the canned ones you have to womp on the counter to open, or toss some frozen biscuits in the oven. When used simply as a vehicle for copious amounts of bacon or sausage gravy, these biscuits are perfectly suitable. It almost seems an insult to a truly good homemade biscuit to cover it in gravy. It should be enjoyed with just a bit of butter, or my very favorite way to eat a homemade biscuit in the summertime, with a pat of butter and a big juicy slice of homegrown tomato with just a tiny sprinkle of salt.
A few weeks ago I was in an experimental mood though and I made some homemade biscuits. They actually turned out very nicely. My real success, however, was a few days ago when I made sweet potato biscuits. I had been seeing recipes for sweet potato biscuits and that sounded like something worth trying.
Now, my husband makes these amazing chipotle mashed sweet potatoes. He steams the potatoes and adds about one chopped chipotle pepper. The effect is nothing short of miraculous. If you’re careful and use a minimal amount, the potatoes don’t really have a lot of heat from the pepper, just a deep smoky flavor that is almost reminiscent of bacon.
We had some leftover chipotle sweet potatoes and I thought, hmmm … I wonder what would happen if I attempt to make sweet potato biscuits with these? I put in a call to my friend and colleague at The Mount Airy News, Bill Colvard. I consider him to be an expert on culinary matters. He had never had nor made sweet potato biscuits, but thought the idea of using the chipotle sweet potatoes was divinely inspired and insisted that I try it.
He was right. These biscuits were about the best thing I’ve ever made. Truthfully, the chipotle pepper taste really didn’t come through, but nonetheless the biscuits were perfection. They were fluffy and light, though still had a nice density and texture to them that made you just enjoy the feeling of your teeth sinking into them. I think my husband and I ate about a dozen of them between us. I have a feeling sweet potato biscuits will become a new tradition in our household.
If you have a special biscuit recipe, I’d love to try it. Email me at firstname.lastname@example.org
Morgan’s Miraculous Chipotle Sweet Potatoes
• 2 large or 3 average sized sweet potatoes, peeled and cubed
• 3 tablespoons butter
• 1/3 cup of heavy cream
• 1 chipotle pepper in adobe sauce, finely chopped
• 1/2 tablespoon adobe sauce
• salt and pepper to taste
Steam cubed potatoes for 20 to 25 minutes or until fork tender. Remove potatoes to large bowl and mash in additional ingredients. Begin with one pepper, but if you prefer a little more spice, gradually add additional pepper or adobe sauce as desired. This amount serves two people nicely, with enough leftover to make the biscuits below.
Kitsey’s Kickin’ Sweet Potato Biscuits
• 3/4 cup chipotle mashed sweet potatoes
• 1/3 cup milk
• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, diced
Preheat oven to 425 degrees. Grease a baking sheet with butter or cooking spray. Whisk together sweet potato and milk. In a separate bowl, combine dry ingredients and whisk together. Using your hands, or a pastry blender, cut the cold butter into the flour mixture until the texture resembles course cornmeal. Using a spatula, gently fold in the sweet potato/milk mixture. Turn dough onto floured work surface and roll out to about 1/2 inch thickness. Place and baking sheet and cook for 12 to 14 minutes. Immediately upon removing from oven, brush biscuits tops with melted butter. Serve immediately.
Kitsey Burns Harrison is a reporter for The Yadkin Ripple, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter and Instagram @RippleReporterK.