Hello fluffy, flaky, tender sweet potato biscuits with fresh thyme and rosemary and melted butter.

Hello fluffy, flaky, tender sweet potato biscuits with fresh thyme and rosemary and melted butter.

On Sunday, I took a break from the campaign trail and all the phone calls and emails and DECISIONS and last-minute ideas and made biscuits. There s something about working the butter into the dough, chopping fresh herbs, watching fluffy biscuits rise in the oven that is meditative and relaxing and so very needed in the last week of the election. Eating these biscuits is like a little trip home with a fancy sweet potato and herby twist. They are just a little sweet from the potato and the fresh herbs brighten up the flavor and add a little something. These biscuits would be perfect for your Thanksgiving meal or with a hot bowl of chili or just because it s Wednesday night and Wednesday deserves a little treat.

You can absolutely, totally, 100% make these biscuits even if you ve never made biscuits before and don t own a rolling pin and aren t from the South and don t have a grandma who grew up on a farm where fresh biscuits were on the table for breakfast and lunch. Side note I kind of wish I grew up on a farm with fresh biscuits for breakfast and lunch. We probably wouldn t have called it lunch though, right? Dinner. Breakfast and dinner. Not for supper though? I ll have to call Nanny and ask.

Anyhoooooo now that you can see how tired my brain is these days, let s dive into some biscuit making tips.

Jessica s (not at all an expert, just someone who likes to get in the kitchen and see what happens) tips for yummy and fluffy biscuits: Hot oven = tall biscuits. When we put the biscuits in a very hot oven the cold butter in the dough gives off steam and the biscuits puff up. Start preheating your oven before you do anything else and let it get good and hot. Cold butter = flaky biscuits. To keep my butter as cold as possible, the very first thing I do (after preheating the oven) is cut it in to very small pieces, throw those pieces in a bowl, and put it all in the freezer. THIS IS SO IMPORTANT, DON T SKIP THIS STEP. Sorry I yelled at you. Overworked dough = flat and sad biscuits. When the dough is just barely coming together I pour it out on my marble board and use my hands to bring it together. It s still going to be shaggy and that s what we want because that s how we make sure they are tender and flaky. Work the dough as little as possible, and use your hands instead of a rolling pin to flatten the dough.

That was good even if I did make it. My mom says this every once in a while after dinner and it always makes me smile. The idea being that she s not supposed to compliment herself, but of course she s going to because whatever she made was good and somebody ought to say it. I had plans to take nice composed and planned pictures of the finished product Monday morning to post here on the blog, but. they were all gone. They re good even if I did make them Print Thyme & Rosemary Sweet Potato Biscuits Author: Jessica Wood Recipe type: Bread Cuisine: Southern Serves: 7 These sweet potato biscuits are tender and flaky and lightly flavored with fresh thyme and rosemary. Ingredients 6 tbsp unsalted butter, chilled (+ more for optional topping) 1½ cups flour 1 tbsp + 1 tsp baking powder ½ tsp salt 1 tbsp sugar 3 sprigs thyme leaves, finely chopped ½ sprig rosemary leaves, finely chopped 1 cup cooked sweet potato, mashed until smooth and completely cooled 2 tbsp milk Instructions

1. Cook sweet potato using your preferred method (oven or microwave), peel and let cool. Once the sweet potato is cool, mash completely and measure out one cup. Note: I used my stand mixer fitted with the paddle attachment to get the cooked sweet potato completely smooth. You can also use a wooden spoon or potato masher, but make sure there are no lumps. 2. Preheat oven to 425 and line a baking sheet with parchment paper. 3. Cut chilled butter into small cubes and place in freezer while you prepare your other ingredients. Also put the sweet potato mash in the freezer at this point. 4. In a medium bowl, add flour, baking powder, salt, sugar, thyme, and rosemary. Stir well to make sure all the ingredients are well incorporated and there are no lumps in the flour. It's important to do this now before adding the wet ingredients. 5. Add chilled butter to flour mixture and stir together with fork or hands. Work quickly so that the butter stays cold. 6. Add sweet potato and use your hands to bring the dough together, working as quickly and gently as possible. 7. Add milk 1 tablespoon at a time until dough just comes together. You want to use as little milk as possible. 8. Liberally flour your countertop or other smooth surface and dump dough out. At this point the dough will be shaggy and just barely holding together. Knead the dough a few times to bring it together and then flatten out into thick circle, working it as little as possible. The thickness of your dough will determine the size of your biscuits. I did mine about an inch thick to get tall, fluffy biscuits. 9. Use a biscuit cutter or glass to cut your biscuits out. Be careful not to twist - just put the cutter straight down and bring it straight back out. I got 7 biscuits from the dough. 10. Place biscuits on your prepared pan, brush with melted butter (optional) and additional thyme and rosemary (also optional), and bake at 425 for 15-17 minutes or until done. Linking up for The Country Cook s Weekend Potluck