Sweet Potato Biscuits

These flaky and tender sweet potato biscuits make the perfect housing for Easter ham, or enjoy them on their own with a bit of butter and honey. My husband is lactose intolerant, so using butter in the recipe was not an option. I subbed coconut oil, although vegetable shortening would have worked well too, and used lactose-free milk in the recipe and for brushing the tops of the biscuits.

sweet potato biscuits

Sweet Potato Biscuits

Adapted from www.chow.com/recipes/10/886/sweet-potato-biscuits

serves 4-6

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup mashed sweet potato
  • 3/4 cup whole milk, (I used lactose-free), plus more for brushing
  • 1/2 cup coconut oil, chilled
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 1/4  teaspoon baking soda
sweet potato biscuits

Directions

The day before, or at least a few hours before, roast off 2 medium sweet potatoes in a 400 degree oven for 40-45 minutes. Cool completely, remove skins and mash. 

Preheat oven to 425 F. Combine dry ingredients (flour, baking powder, baking soda, salt and sugar), and set aside. Combine milk, vinegar and mashed sweet potato. Add the chilled coconut oil to the flour and using 2 butter knives, cut the fat into the flour mixture. Work the mixture with the knives until the coconut oil is about the size of peas. 

Add milk mixture to dry ingredients and gently combine. Turn out onto a floured surface and knead gently until the dough comes together (the dough will not be smooth). Dough will be sticky!

Flatten dough with hands or rolling pin to 3/4 thick. Using a floured cookie cutter, or glass, cut the dough into rounds. Place biscuits on parchment lined baking sheet about an 1/2 inch apart. 

Brush tops of biscuits with milk and bake for 12-15 minutes. Serve hot or warm. Biscuits are best the same day.

Big Fat Yeast Rolls

You remember these rolls don't you? Big, fluffy, yeasty, and delicious? I made pitas for several weekends in a row, and was tired of being "chained" to the stove during the final cooking process. The dough was so delicious that I thought they could be easily adapted into an easier yeast roll. Even on my first try, they were a success. I hope you'll give them a try.

big fat yeast rolls

Big Fat Yeast Rolls

Ingredients

Makes 8 rolls

Adapted from Serious Eats (www.seriouseats.com)

  • 1 cup warm water (between 110 and 115 F)
  • 2 1/4 teaspoons active dry or instant yeast (one packet)
  • 3 cups flour, divided
  • 2 teaspoons kosher salt
  • 1-2 teaspoons olive oil

Directions

Mix the water and yeast together and let sit for about five minutes  until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. Stir until a shaggy dough is formed.

Sprinkle a little of the extra flour onto your clean work surface and  turn out the dough. Knead the dough for about 10 minutes total, until the dough is smooth and elastic. Add more flour as needed to keep the  dough from sticking to your hands or the work surface; try to be sparing. It is better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before you finish kneading.

Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it is coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in size, 1 - 2 hours.

Gently deflate the dough and turn it out onto a lightly floured work  surface. Divide the dough into 8 equal pieces and gently roll into a ball. Place them in a lightly oiled 8 x 8 inch pan. Cover with plastic wrap or kitchen towel, and let them rise for 1 hour.

Pre-heat the oven to 425°, adjust the oven rack to the middle. Bake rolls for approximately 20 minutes. Tops should be golden brown. Cool in pan for 10 minutes them remove, serve warm. They also reheat easily in the oven.

Second Rise

Second Rise