Roasted Shallot Sweet Potato Biscuits
We've been making some pretty flavorful biscuits this week and this one is no exception! Sweet Potato biscuits are a unique spin on a biscuit for breakfast with a spicy sausage gravy, or for dinner as the bun for some roasted turkey sliders with tart cranberry relish. They're savory, which is not what people normally expect with sweet potato. They have a beautiful orange color to them for fantastic plate appeal. Give them a try. We think you're going to love them!
Procedure: Biscuit Method
Scale and measure all ingredients.
Sift the dry ingredients together into a large mixing bowl.
Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. If the batch is smaller, you can cut the fat into the dry mixture by hand using your fingers or a pastry blender. Mix until the combination looks like a course cornmeal.
Add the liquid to the dry ingredients, mixing only until combined. DO NOT overmix.
Bring the dough to the bench and knead lightly on a floured surface. Rotate the dough 90 degrees between folds.
Knead 10-15 times for about 30 seconds. Dough should be slightly elastic and soft.
Note: Using slightly more shortening and cutting it in less produces a flakier biscuit. Omitting the kneading step produces very tender biscuits with less volume.
The Makeup of Biscuits
Scaling: Approx 1 lb (450g) per dozen 2- inch (5 cm) biscuits.
Roll out the dough on a lightly floured bench or work-surface in a rectangle, about ½ inch thick. Make sure to roll to a uniform thickness.
Cut into desired shape. With a round cutter, be sure to cut straight down and not twist the cutter. Keep the cuts as close together as possible to eliminate waste and scraps, as reworked scrap dough produces tougher biscuits over time. Some bakers prefer cutting into squares, as this will reduce, if not eliminate, scraps.
Place biscuits ½ inch (1cm) apart on parchment lined or greased baking sheet. For soft biscuits without crusting sides, make sure to arrange them where they almost touch each other on the pan.
Brush the tops of biscuits with melted butter, milk or egg wash to aid in browning if desired.
For best volume, bake as soon as possible.
Baking: 425°F (218°C) about 12-15 minutes
Just want to make them at home?
Sweet Potato Roasted Shallot biscuits
yield 8 large or 16 small
2 cups Panhandle Milling organic all purpose flour
1/2 cup butter or (organic vegetable shortening)
1/2 tsp salt
5 teaspoons baking powder
2/3 cup milk or buttermilk
1/3 cup mashed cooked sweet potatoes
1/4 cup roasted shallots, chopped
Preheat your oven to 425 degrees.
Combine the sweet potato and garlic with buttermilk or milk (or water if you are vegan). The colder the liquid the better.
In a separate bowl, combine the shortening or butter with the dry ingredients. Mix until the shortening has been cut into tiny pieces, the size of a pea.
Pour wet ingredients over the dry ingredients and mix very gingerly Until a light dough is formed. There will be lumps and pieces of sweet potato.
Knead the dough 4-5 times, then roll out on an floured counter top 1 inch thick.
Cut into 2 inch squares. Place on ungreased baking sheet and bake 15-20 minutes until golden brown.