Sweet Potato Biscuits - needs work

[Roshanda]

I found this recipe while looking through an old magazine I have. It sounded pretty good, but it needs some work. I thought someone here might be able to help.

3/4 c all-purpose flour
1/4 c whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
2 Tbsp unsalted butter, cold
1/3 c 1% milk
1/4 c mashed sweet potato

1. Preheat oven to 450 F
2. in medium bowl, combine flours, baking powder, and salt, and mix well. Cut butter into small pieces and add flour mixture. Using fingertips, work butter into flour until it has consistency of cornmeal.
3. In small bowl, combine milk and sweet potato and mix well with fork. Add to flour mixture and stir quickly just until it forms a ball. Turn dough onto lightly floured surface and knead 14 times. Do not overwork or dough will become tough.
4. Pat dough out until it is 1/2" thick. Cut into rounds with biscuit cutter. Gather scraps, pat out, and cut again until all dough is used. Place on cookie sheet and bake 8 to 10 minutes or until bottom of biscuits are golden brown.

[Chris]

Ro:
Have you tried making these yet? I have some ideas how to mess with it, but I am curious if the recipe is any good in its native format...
I'm assuming "needs work" you mean needs work to fit BFL?

I'll go to work on these soon! Sounds awesome to me!

[Roshanda]

I have not tried them. I was just going through some stuff yesterday to see what could get pitched and I found the recipe. I am cooking up a bunch of sweet potatoes tonight so I thought maybe tomorrow I would give them a try. Needs work does refer to making them more BFL friendly. I was not sure if you could just replace the whiter flour with whole wheat and if the butter could be left out. As I have said before, I am not much of a cook.

[Chris]

You don't necessarily have to cut out the white flour... not all flour has to be replaced with whole wheat. That being said, if you do cut it out be sure to add back some wheat gluten or the biscuits won't rise.
The butter forms the crust, it's important... I don't know a good shortening substitute. Maybe some of that smart spread would work(or some other healthy margarine). I don't know.

[Roshanda]

Maybe I'll try the original recipe then and see how they turn out. They sound really good!

[blondebunny]

They do sound really good. I have learned from experience though the smart spreads dont work as well for the crust. There really isnt that much butter in the recipe. You could substitue skim milk for the 1%. I have done that in the past with no trouble.

Let us know how they work out.

Dawn

[Chris]

Well I know crisco (or similar) would work, but I generally think butter is better for you than the hydrogenated oil. Which is the worse evil? Saturated fat or poly-unsaturated... butter is at least natural.

[Chris]

Maybe just some good ol fashioned lard would be best? (jk)

[blondebunny]

Chris - lol you are too cute..........lard....lol