It’s uncommon we share a baking recipe that’s not gluten-free or vegan. However these candy potato biscuits from Claire Thomas of The Kitchy Kitchen are an exception for a cause – and simply what the season requires. Whip up this old school recipe (with grass-fed butter, after all) and bask within the pleasure in your buddies’ faces after they take their first chunk…
Candy potatoes and fall go collectively completely. Perhaps it’s the autumnal coloring or the marginally candy and comforting points of this advanced carbohydrate, however I all the time discover myself wanting some the way in which some folks get excited for a pumpkin-spiced latte. I normally are inclined to have a bag of them knocking round the home, and contemplating my husband is obsessive about them 12 months spherical, you may think about we find yourself with fairly the reserve of leftover yams.
After I got here throughout this recipe in considered one of my favourite classic cookbooks, The Bread Basket by Louis P. DeGouy, it appeared like simply the factor to scrub out my fridge of the leftover containers of cooked candy potatoes. These darling little biscuits are good with a giant bowl of soup – and I’m fascinated by together with them within the Thanksgiving menu this 12 months. I up to date the recipe for a contemporary palette (it used a bizarre quantity of baking powder and wanted a little bit of oomph within the taste division), and served them with honey butter as a result of, duh, honey butter.
SWEET POTATO BISCUITS
Makes roughly 15 biscuits
three/four cup cooked mashed candy potatoes
1 1/four cups sifted bread flour, resifted
2 Tbsp baking powder
2/three cup milk
2 Tbsp brown sugar
1/four tsp cinnamon
1 pinch nutmeg
1/four cup unsalted butter, melted
half of tsp salt
For the honey butter:
four ozunsalted butter
1/four tsp salt
three Tbsp honey
Preheat oven to 450° F.
Mix potatoes, milk and melted butter and mix totally. Add the remaining elements to the flour and sift collectively.
Mix dry elements with the potato combination, making a gentle dough (it’ll be fairly sticky). Flip onto calmly floured board and toss till clean. Roll out to 1/2-inch in thickness; minimize with floured biscuit cutter about 1 to 1 half of inches vast; place on parchment-lined baking sheet.
Bake for 15 to 20 minutes, till simply golden brown.
Serve heat with honey butter.
To make honey butter, merely beat collectively elements till clean.