Spiced Sweet Potato Biscuits and New Toys!

The best presents are the ones you didn’t even know you wanted. My father, who is a professional photographer (as are my mother, my sister, and two of my cousins), bought me one of these light boxes for Christmas. Tonight I set it up and played around with it for the first time. Fun!

Real sharp biscuit cutters don’t mash the edges of the biscuits as much so the biscuits rise more. I couldn’t find mine so I just used a glass. Lesson learned.

I had some baked sweet potatoes left over and wanted to make biscuits for quick breakfasts for the kids, so I made one of our favorites- Spiced Sweet Potato Biscuits. These biscuits are a great way to use up leftover sweet potato and the whole wheat flour and fiber from the sweet potatoes make them about as healthy as biscuits can get. I bet these will go really well with the last bit of home-cured ham for breakfast!

Pretty biscuits!

Spiced Sweet Potato Biscuits

1 1/2 c all-purpose flour
1/2 c whole-wheat flour (if you have “white whole wheat” flour you can use 2 cups of that)
1 tbl baking powder
1/2 tsp salt
1 tsp each of cinnamon and ground ginger
1/2 tsp ground cardamom (for spicier cardamom flavor, grind the whole green pod with the seeds)
1/4 tsp cloves and allspice
1 tbl jaggery or brown sugar
1 1/2 sticks of cold butter, cut into small pieces
1 c mashed sweet potato
2-3 tbl cold whey or milk

Turn oven on to 400. Combine all of the dry ingredients in the food processor and whirl until combined. Add the cold butter and pulse until the butter is cut into the flour and no pieces are larger than peas. Then add the mashed sweet potato and pulse until it’s combined and crumbly. If the dough starts coming together in one mass with just the sweet potato, stop there. If it doesn’t, then add cold whey or milk one tablespoon at a time until it the dough comes together in one mass.

Flour your table lightly. Dump the dough out on the floured table and mash it lightly into one flat piece. Flour the top and roll lightly into a flat disc 1/2 inch high. Cut into rounds with a sharp biscuit cutter and lay out on a baking sheet. Re-roll the scraps lightly and slice into square biscuits, or keep cutting circles and re-rolling until all of the dough is gone. The goal is to work the dough as little as possible to keep it from getting tough. Pop the sheets in the oven immediately and bake until lightly browned on top and fragrant, about 12-15 minutes.

If you don’t mind the extra sugar, these are really spectacular brushed with a little milk or cream and sprinkled with coarse raw sugar before baking. Enjoy!

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