Photo: Sweet Potato-Bacon Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into pieces
- 1 cup mashed cooked sweet potatoes, cooled
- 2 tablespoons packed light brown sugar
- 5 slices cooked bacon, drained and crumbled
- 3/4 to 1 cup buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
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By happycamper223
on January 01, 2012
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I'm not sure how so many people who rated this recipe give it 5 stars but said they omitted the bacon, or added more spices that were not called for, etc. If people modify it so much then it isn't deserving of 5 stars! I followed the recipe exactly as called for but the dough came out more like drop biscuits than rolled ones. I had to add additional 1/2 cup flour to make it work. It was still too wet and the final product turned out to be rather disappointing. I would not recommend this recipe. If you had to try it then use 1/2 the mount of buttermilk called for and see.
By cppcrusader
Las Vegas
on November 24, 2011
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This recipe is actually a lot harder to pull off than it appears. I first attempted it back when the recipe was first posted. That year I pulled it off flawlessly and they were amazing. Every year following for about four or five years that success could not be reproduced and the results actually became worse with every attempt. At that point I finally retired it from my recipes.
I think the real trick to it is getting the potato sugar mix extremely smooth and I mean to the point you think you may have overdone it. The second trick is the overworking the dough bit. I'm certain now that what you really have to do is work it to the point that you think it's overworked, then work it some more. Because my first attempt was to feed 30+ people I ended up spending a long time whipping the mix and an extremely long time working the dough.
By armybailey_7380656
Chesapeake, VA
on December 13, 2010
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Made this recipe and took special care not to 'over work' the dough, a favorite thing I like to do with bread/biscuit recipes and they were exceptional! Only alteration I made was adding a bunch of fresh, coursely cracked pepper cuz I'm a black pepper nut. With some Smithfield ham, brown mustard and swiss cheese, these biscuits are killer! Cut them with a small biscuit cutter for party food size.
Read all 25 reviews