Uneven Biscuits(Recipe: Sweet Potato Butter Biscuits with Honey Cinnamon Butter)

Belle, my  Basset Hound, has  allergies hard to control.  She’s in the midst of a flare up. I’ve doctored them all I can and it’s time to go to the Veterinarian, again, for some medication. Everyone in the office is so sweet to Belle. If you knew Belle, you’d wonder how anyone couldn’t be sweet to her, but , the folks in the Vet’s  office are especially nice to her.  Belle and I want to be sweet right  back to them.  We decided to make some Sweet Potato Butter Biscuits to share.

I prepared the biscuit dough, rolled it out and cut out 16 biscuits. Once the biscuits were all on the baking sheet, I noticed they were quite uneven in thickness.  Impulsively, I started the motion to removed them all from the baking and do over the rolling and cutting process.

I stopped myself before I got too far and questioned my motive.  Am I taking these biscuits to impress or  to show gratitude?  Somehow, I don’t think uneven biscuits will take away from showing gratitude. And, if I had in my mind to impress, shame on me.

Belle and I are sharing our uneven biscuits with an  office that’s filled with caring Veterinarians, technicians and office staff. We feel good about the uneven biscuits.  We made the right decision.

Y’all come see us!

Sweet Potato Butter Biscuits

yield: 16 (2-inch) biscuits

Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.  

2 cups self-rising flour, sifted (I use White Lily)

1/2 cup butter, diced and chilled (one stick)

1 cup sweet potato, cooked,  mashed and cooled (approximately 2 small or one medium)

1/3 cup buttermilk

Combine flour and butter by mixing with your hands until it resembles course cornmeal.

Mix sweet potatoes into dough.

Add buttermilk and mix well.

Turn out dough onto a floured surface. Sprinkle flour on top. Knead 10 to 12 times. Roll to 1/2 inches thick. Cut with a 2-inch  biscuit cutter (or cup or glass or jar, whatever you can get your hands on).

Place biscuits, once inch apart  on a baking sheet that’s been prepared by greasing or covering with a baking mat. Brush tops of biscuits with oil.

Bake at 450 degrees for 12 to 15 minutes or until tops are golden brown.

Honey Cinnamon Butter

1/2 cup softened butter

1 teaspoon ground cinnamon

1 tablespoon honey.

Mix well.

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Sweet Potato Butter Biscuits with Honey Cinnamon Butter

Author: Jackie Garvin

Ingredients

• yield: 16 2-inch biscuits
• Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.
• 2 cups self-rising flour sifted (I use White Lily)
• 1/2 cup butter diced and chilled (one stick)
• 1 cup sweet potato cooked, mashed and cooled (approximately 2 small or one medium)
• 1/3 cup buttermilk

Instructions

• Combine flour and butter by mixing with your hands until it resembles course cornmeal.
• Mix sweet potatoes into dough.
• Add buttermilk and mix well.
• Turn out dough onto a floured surface. Sprinkle flour on top. Knead 10 to 12 times. Roll to 1/2 inches thick. Cut with a 2-inch biscuit cutter (or cup or glass or jar, whatever you can get your hands on).
• Place biscuits, once inch apart on a baking sheet that’s been prepared by greasing or covering with a baking mat. Brush tops of biscuits with oil.
• Bake at 450 degrees for 12 to 15 minutes or until tops are golden brown.

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