Did you know there are five community gardens in Gainesville? I only knew about two! One of them is just a few blocks from my office. It’s horribly unkempt and overgrown. I wonder who volunteers there?
I buy sweet potatoes at the farmer’s market every week. We eat a lot of sweet potatoes and I’m always looking for new uses for leftover baked sweet potato. This one was a real winner, and is great for the end of the week when you’re out of eggs and milk. I think leftover baked hard squash would work in this recipe too, I’m going to try it tomorrow!
2 c all purpose, white whole wheat or maybe whole wheat pastry flour
1 tbl baking powder
1 tsp. salt
6 tbl cold butter
1 c mashed sweet potato
Heat oven to 425. Combine the dry ingredients in the food processor, whir a couple of times. Cut the butter into little pieces, dump on top of the flour, pulse just until the butter is combined and the mixture looks like chunky sand. Spoon the sweet potato on top of the mixture in a few places and pulse just enough for the dough to come together in a ball. My sweet potato must’ve been a little dry, I had to add a tablespoon or two of kefir to get it to come together. You can add anything like that if you have to, but something fermented like buttermilk, kefir or yogurt will make the biscuits rise more. Sprinkle the kneading board with flour. Dump the wet dough onto the floured board and knead it just 2 or 3 turns. Then pat the dough with floured hands into a circle until the dough’s only 1/2 an inch thick or so. Cut the biscuits with a sharp cutter (don’t twist!) and roll and pat the scraps out last. I just pat the scraps in a round and cut them like scones. Bake until lightly browned. Delicious!
I added a half-teaspoon of five spice powder to this batch and it was damn good, maybe a little strong on the anise. I’ll try a bit of allspice in the next batch. It may be tomorrow morning!