Sweet Potato Chive Biscuits

You may have noticed by now, I have a thing for carbs. Specifically bread or breadlike objects (I include brownies, cakes and cookies to count as breadlike objects. THEY HAVE CARBS!!!).

It's a mild obsession. Ok...major!

I blame my mother. She clearly didn't feed me enough carbs as a child...

These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.

That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.


Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits

*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.

**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour


Now for the fun! Directions

1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.

2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.

3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)

4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.