My children are wonderfully non-picky eaters, for which I am thankful. There is one vegetable, however, that I have a hard time getting them to eat…sweet potatoes! I am not sure why this is. Maybe it’s a texture thing? The flavor? I suppose I’ve had the best luck with sweet potato fries, but I am always looking for a new recipe to try out.
Over the holidays I was looking through one of my mother-in-law’s cookbooks and noticed this recipe, which sounded intriguing. Sweet potato biscuits. Hmmm…would my children eat them? I was game to find out.
Sweet Potato Biscuits (sadly I do not recall the name of the cookbook so I cannot give proper credit where it is due)
3 1/2 cups all-purpose flour
1/4 cup packed brown sugar
4 tsp flaxseeds
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup milk
1 Tbsp vinegar
1 19 oz can of sweet potatoes, drained and mashed
1/2 cup canola oil
Preheat oven to 400 degrees.
Combine first 6 ingredients in large bowl.
Combine milk and vinegar in medium bowl. Let stand for 5 minutes.
Add sweet potato…
Turn out onto lightly floured surface. Pat or roll out to 1 inch thick.
Cut out biscuits and arrange on greased baking sheet. Bake for 20 minutes until risen and golden. Makes 16 biscuits.
For me, the best part about making these biscuits was intentionally not telling my children that sweet potatoes were in them! Of course, it was obvious from looking at them that something was different, but I just wanted to test out their little taste buds (yes, Macho Man was given the test too).
I quickly tossed the sweet potato can in the recycling bin so no one would notice it. At first my kids just looked at the biscuits, not saying anything. Then my daughter piped up, “These look yummy!” After they each took a bite, I challenged them to see if they could tell what the secret ingredient was, and my son was the first to say “SWEET POTATOES!!!”
I thought these biscuits were very good. They had a nice, soft texture and were sweet and flavorful. I have never made biscuits before that called for brown sugar, so that was new to me. The milk and vinegar combo I do quite often when I do not have any buttermilk on hand. Perhaps I could have just substituted buttermilk instead? At any rate, I mixed the milk and vinegar first, then let it stand while I got the rest of the ingredients ready. I think I probably rolled the dough out a little too thin, because I ended up with 20 biscuits instead of 16, like the recipe said. However, they did rise nicely in the oven.
As for my kiddos? Well, despite my daughter’s initial excitement, she only ate one bite of her biscuit. And, my son was done with his once he declared the secret ingredient. Will I make them again? Maybe, but more likely not.
As I write this post, I can’t help but think about The Flying Biscuit restaurant in Atlanta, a place Macho Man and I frequented often when we lived there. I’m talking mile-high biscuits, folks! Have any of you eaten there? Their food is amazing. I think my next biscuit foray will be the restaurant’s signature recipe, so stay tuned for that one!
Until next time,