Sweet Potato Breakfast Biscuits.
This is a gross overstatement of what my weekend really looked like.
I mean, one would assume that my weekend was TOTALLY AWESOME if I ate a sweet potato biscuit topped with a poached egg topped with bacon topped with cheddar and maybe I’m a little crazy but… also topped with a drizzle of maple cream.
But no. We ate these last week, way before the weekend even started. Not fair at all. Don’t set yourself up for those sorts of expectations.
What this weekend was really like? Well, it consisted of me dripping a drop of fake truffle oil on boxed macaroni and cheese, and eating it with a MUG third-way full of cold pinot grigio. So, uh… I don’t know. You tell me. That barely compares to a sweet potato breakfast biscuit.
Buuut… it was a little boring in a good way. However, I’m still embarrassed that I just told you what I ate for dinner one night, gourmet box and all. Oh, it had panko on top too! That made it better.
Even though my expectations were sky high after eating such delicious breakfast biscuits – and let me tell you, they were SO delicious that trying to find a synonym for delicious isn’t even worth it, and they were so delicious that I accidentally left them sit out on a baking sheet all night long (because I: 1. fell asleep, b. was lazy or 3. forgot) and my husband still ate three of them 36 hours later for dinner – just the memory of them alone was enough to get me through my boxed-dinner because I am totally making them again to go along with our meal tonight. And I’m doing that because I’m 1. obsessive, b. out of ideas, or 3. sure that they are 100% one of the OMGbestthingsI’veevermade.
I’m going with d: all of the above.
- 3.5 ounces cooked + well-mashed sweet potato
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces
- 1/2 cup milk, whole or 2% works best
- for breakfast biscuits: add poached eggs bacon, cheese and your jam or spread of choice
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined, but not overmixing. Use your hands if needed to bring the dough together – I did.
- Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Eat!
Sorry Monday. You can’t even compare.