I really miss having an oven that works properly. It’s only been a week since my large oven decided it didn’t feel like heating up anymore, but I’ve already thrown my hands up in the air several times at having to deal with the top mini oven and it’s temperamental ways. I’ve come to the realization that it is impossible to bake in an oven when the burners are located one inch under the baking sheet; it inevitably means that everything will come out burnt on the bottom and undercooked on the top. Besides having burnt bottoms, these biscuits were pretty darn amazing, and extremely easy for the non-bread baker to make. I don’t think I’ve talked to y’all yet about my inability to bake bread. If it requires yeast, it will almost always end up in the trash. I’ve even messed up bread using a bread maker, I’m not sure how, but I sure did manage to make some hockey puck textured bread in that evil gadget. “Drop Biscuits” are among the few bread recipes that I am willing and able to attempt baking. The important thing to remember about them, is that you must always over season your bread dough when making them; otherwise they end up tasting like slightly flavored flour. So always always always add more salt and herbs than looks necessary.
- 2 1/4 Cups All-Purpose Flour
- 2 1/2 Teaspoons Baking Powder
- 2 Teaspoons Granulated Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 2 Garlic Cloves, Minced Finely
- 1 1/2 Tablespoons Finely Chopped Rosemary
- 6 Tablespoons Cold Unsalted Butter, Cut into Small Cubes
- 1 Cup Mashed Sweet Potatoes
- 3/4 Cup Buttermilk
- 1/4 Cup Heavy Whipping Cream
- 3 Tablespoons Unsalted Butter, Melted
- Preheat oven to 450 degrees.
- Line a large baking sheet with parchment paper or a Silpat mat, set aside
- In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
- Stir in the minced garlic and rosemary.
- Mix in the cold butter with your fingertips until the mixture resembles coarse meal.
- Add roasted sweet potatoes and gently mix in with your fingertips.
- Pour buttermilk and cream over all of the ingredients and stir with a spatula until just combined.
- Drop round spoonfuls of dough, about four tablespoons, onto prepared baking sheet.
- Brush biscuits with melted butter.
- Bake 13 to 17 minutes, or until tops are golden brown.
- Remove from oven and serve warm.
- To cook sweet potatoes in the microwave, pierce them several times with a fork, and cook them for 8 to 10 minutes on high. Cut the sweet potatoes in half lengthwise and scoop the insides out with a large spoon, mash with a fork in a small bowl.
- Do not over mix the dough; stir just until flour is no longer visible.
- Use an ice cream scoop to measure out biscuits.
- This recipe will yield 12 to 15 biscuits.
- Add 1/2 cup freshly grated Sharp Vermont Cheddar to the dough.
- Try using different types of herbs in place of rosemary, such as sage, dill, or chives.
RECIPE ADAPTED FROM: Sweet Potato Rosemary Biscuits by Two Peas & Their Pod
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