Paula Deen has a new cookbook out called Paula Deen's Southern Cooking Bible. It's on my Christmas list. If you get the Food Network magazine, she does give you a sneak peek with this recipe, her Fluffy Sweet Potato Biscuits.
I've never met a biscuit I didn't like, and our house really likes sweet potatoes, so it seemed like a win win in my book.
We had these over the course of a couple nights, once with our leftover turkey casserole and the other with our staple when I don't feel like cooking, scrambled eggs. What is your staple when you don't feel like cooking?
Paula Deen's Sweet Potato Biscuits
3/4 c. cooked, mashed sweet potato
1/3 to 1/2 c. whole milk, as needed
1 1/2 c. flour, plus more for dusting
2 T. sugar (I used agave nectar)
1 T. baking powder
1 t. salt
6 T. cold, unsalted butter, cut into bits
Preheat oven to 425 degrees, grease a baking sheet with cooking spray. In a small bowl, whisk together the sweet potato, 1/3 c. milk and agave nectar (if using), set aside.
In a large bowl, whisk together flour, sugar (if using), baking powder and salt. Cut in butter with pastry blender or hands, until it's crumbly. Add sweet potato mixture and fold to combine. Add remaining milk a little at a time until flour is moistened.
Sprinkle some flour on a work surface. Turn the dough out and knead lightly 2 to 3 times with palm of hand until the mixture comes together. Pat dough into a 1/2-inch thick round. Using a biscuit cutter or circle cookie cutout, cut biscuits and place on baking sheet. Brush with milk. Bake 12 to 14 minutes or until a light golden brown.