I hope you had a wonderful Thanksgiving. Even though I had to work the day before, the day of, and the day after Thanksgiving, I sure had a lot to be thankful for. I am thankful for my part-time job and the cash flow during this time of year; I would not be able to buy all of the Christmas presents for everyone without it. I am thankful that Kelly and I live close to both our parents and how wonderful that will be when we have a baby (or babies). I’m thankful for simple indulgences such as: the weather, seeing the moon during the day, gas prices decreasing, BOGO at the grocery store, and so much more. I am so blessed to be married, living in America, and able to write my thoughts and feelings freely in my blog. I am thankful that you are reading this and allowing me the opportunity for another blog post. This year has been great. I had a huge upset in the middle of it, but it was been wonderful and I am glad I took the time to recollect on all the positive things that have happened in 2014 (I will probably recollect more in the next few weeks as 2014 is comes to a close).
Remember when I stated that I have some important opportunities ahead in my last post? Well, I have had the opportunity to team up with Our Growing Edge by Bunny Eats Designs. This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath from Garden Eats. I am very excited about this opportunity and hopefully it will lead to more open doors ahead. This is month is about trying new things, whether new recipes or new restaurants. For my something new I decided to make biscuits with sweet potatoes. After all, my blog name is Mind Your Own Biscuits and it would be foolish to never make biscuits. 🙂
Who doesn’t like sweet potatoes? They are so versatile. You can make noodles or fries out of them, and you can boil, bake, fry, or sauté them. Have you ever tried making them into biscuits? I have the perfect, easy, no-fail-recipe that is delicious. You can adjust the heat to make these scrumptious little guys hot or sweet and you can adjust the size by cutting them small or large.
Sweet Potato and Chive Biscuits
1 sweet potato, peeled and cut into 1 inch squares
1 Tbs of Tuscan Herb Olive Oil by Bodacious Olive
1/3 cup of buttermilk
2 Tbs of cane sugar
1 ½ cups of APF (all-purpose flour) plus more for dredging
1 Tbs of baking powder
1 tsp of sea salt
½ tsp of cayenne (I used 1 tsp for more heat)
2 Tbs of finely diced chives
6 Tbs of cold, unsalted butter, cut into small bits
Preheat oven to 400 F.
Pour Tuscan Herb Olive Oil over sweet potato and bake for 15 minutes.
Place sweet potato in a food processor, adding buttermilk until smooth.
Increase heat to 425 F.
In a large bowl combine the dry ingredients and chives.
Using your fingers, pinch butter cubes into the dry mixture until small bits of butter are visible.
Combine potato mixture with dry ingredients. Don’t over mix, but gently fold until all ingredients come together.
Place dough on a lightly floured surface and knead (gently) until dough comes together.
Use a biscuit cutter and cut the biscuits into 2 inch rounds.
Place biscuits on a silpat sheet and bake for 10-15 minutes. Use a toothpick to check for doneness.
Thanks for reading and eating.