Got a few left over sweet potatoes from making that layer cake? Whip up some sweet potato biscuits for breakfast, a midday snack, and an after-dinner treat. One of my favorite parts of a southern plate is the buttermilk biscuit--on its own with some jam or honey, as the base for southern-style Eggs Benedict, criss-crossed with homemade gravy, and so forth. You know what I mean.
And when I think of all the ways I like my biscuits, I can hear the sounds of old-time Nashville zinging in my ears. In a perfect internet world, I'd link you to Roland White's "Head Over Heels in Love With You", a track from his 1976 album, "I Wasn't Born to Rock 'n Roll (But I Love to Cook)". This album not only features some excellent bluegrass tunes, but also some very cool black and white photos. (I picked up this album while driving through Tennessee last year at Grimey's New & Preloved Music, just beyond the Nashville Skyline.) Since I can't link you to the auditory spectacular of the solo Roland White through youtube or otherwise, I'm sending you to a Kentucky Colonels' cover (in which both Roland and his brother Clarence played) of the Carter Family's "Wildwood Flower".
Biscuits:
*adapted from a combination of recipes belonging to Paula Deen and the fabulous Loretta Lynn, whose restaurant sits atop a hill, heading west of Nashville.
--1 1/4 c. cake flour
--1 tbsp. brown sugar
--1 tsp. cinnamon
--4 tsp. baking powder
--pinch of salt
--1 large sweet potato (cooked, skinned, and mashed)
--1/4 c. butter, room temperature
--3 tbsp. buttermilk
Preheat oven to 425 degrees F.
In a large bowl, mix dry ingredients. Then add sweet potato, butter, and milk. On a floured surface, roll the dough to approx. 1/2" thick. Using a biscuit cutter, cut biscuit disks and place 1/2" apart on a baking sheet lined with parchment paper. Bake for approx. 15 minutes, or until edges are slightly golden.
Allow to cool. For a sweet spread, I blended 8 oz. of cream cheese with 1/4 c. dark brown sugar and 2 tsp. vanilla extract.
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