It's rare we share a baking recipe that's not gluten-free or vegan. But these sweet potato biscuits from Claire Thomas of The Kitchy Kitchen are an exception for a reason - and just what the season calls for. Whip up this old-fashioned recipe (with grass-fed butter, of course) and bask in the joy on your friends' faces when they take their first bite...
Sweet potatoes and fall go together perfectly. Maybe it’s the autumnal coloring or the slightly sweet and comforting aspects of this complex carbohydrate, but I always find myself wanting some the way some people get excited for a pumpkin-spiced latte. I usually tend to have a bag of them knocking around the house, and considering my husband is obsessed with them year round, you can imagine we end up with quite the reserve of leftover yams.
When I came across this recipe in one of my favorite vintage cookbooks, The Bread Basket by Louis P. DeGouy, it seemed like just the thing to clean out my fridge of the leftover containers of cooked sweet potatoes. These darling little biscuits are perfect with a big bowl of soup - and I’m thinking about including them in the Thanksgiving menu this year. I updated the recipe for a modern palette (it used a weird amount of baking powder and needed a bit of oomph in the flavor department), and served them with honey butter because, duh, honey butter.
The post Homemade Sweet Potato Biscuits With Honey Butter appeared first on The Chalkboard.
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