Farmhouse Chef Jamie’s Sweet Potato Biscuits Recipe
Makes 15 to 18 two inch biscuits.
2 ½ cups all-purpose flour (or gluten free flour)
1 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon salt
1 ½ cup mashed cooked sweet potatoes
½ cup softened unsalted butter
3 tablespoons cane syrup
4 to 5 tablespoons buttermilk (depending on the moisture of the potatoes)
¼ cup heavy cream
Preheat the oven to 450 degrees F.
Sift together flour, cinnamon, baking powder and salt. In a separate, large bowl, mix the sweet potatoes, cane syrup and butter. Add the flour mixture to the potato mixture and mix with fingertips to make a soft dough (don’t use warm palms!!). Add buttermilk a tablespoon at a time and continue to mix together.
Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to ¾ inch thick and cut with a biscuit cutter.
Place the biscuits (make sure they are touching so you get the rise you want) on a buttered pan, in a cast iron skillet or on a baking sheet lined with a silpat or parchment paper, and brush tops with heavy cream. Bake for about 15 minutes. Watch the biscuits closely in the oven. They all cook differently and temperatures may need to be adjusted. If the biscuits are browning too fast, lower the temperature.
Serve with country ham or warm butter and cane syrup.
LOCAL, CHEMICAL FREE
Anson Mills French Mediterranean White Bread Flour is milled from 18th century white heirloom wheat emanating from Provence, in France. We hand-bolt the flour very fine for broad application in classic breads like pain de mie, pain au levain, and other rustic artisan French breads. These breads became the archetype for English and Huguenot baking art in Virginia and the Carolina territory during our Colonial Era. In breads made with this wheat, expect an exceptionally delicate and tender faint golden crumb, fabulous crisping quality, leafy thin crackling crust, and the hallmark finishing sweetness driven by the absence of bitter tannin.
Anson Mills, SC
From the sugar cane fields of south Louisiana to your kitchen table, Steen's products are one of the few remaining original "pure" food products. In 1910, Grandpa Steen didn't have any reason to add anything to his syrup, the Steen family still feels that way today. Grandpa's dream of making pure cane syrup has expanded through the years to include molasses, corn and cane syrup blends and cane vinegar.