Originally being from the midwest, I didn’t get my first taste of Southern food until I was in my mid-twenties. And I’ve been a fan of it ever since! There’s something about Southern cooking that is so comforting and inviting. And because I love the charm of Southern food, I decided to review a new Southern Living cookbook called Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner. This hardcover book features lots of mouth-watering photos and 150 made-from-scratch recipes that will help you bring a touch of Southern hospitality to your own table. The book is divided into these chapters:
- Pull Up a Chair–A charming introduction with some tips on creating an inviting Southern table.
- Sunup–Breakfast/brunch recipes like Pound Cake French Toast and Brown Butter Coffee Cake with Peaches and Blueberries.
- Little Bites, Sips, and Jars–Appetizers, beverages, and homemade condiments.
- Dinner Bell–Hearty main dishes like Pecan, Bourbon, and Cane Syrup Ham, Stuffed Meatloaf, and Crispy Country-fried Steak.
- From the Oven–Casseroles, breads, and biscuits like Hoppin’ John Bake, Macaroni with Five Cheeses, and Herbed Buttermilk Biscuits.
- Soup Spoons and Sliced Bread–Soups, stews, and sandwiches like Rich Corn Chowder and Kentucky Hot Brown Sandwiches.
- Harvest Time–Salads and sides like Heirloom Tomato Salad and Swiss Chard with Bacon Butter.
- Sugar Bowls–Delicious desserts like Six-Layer Caramel Cake and Pumpkin Pie with Brown Sugar Pecans.
I decided to try the Sweet Potato Biscuits because I love biscuits! And I’ve never made Sweet Potato Biscuits before, only drop biscuits. I had a feeling these would be much better than drop biscuits, and they definitely were! They are fluffy and puffy, and a biscuit-lovers dream! These would be great to make for Thanksgiving–either the main meal or for a Thanksgiving weekend brunch. Hope you get a chance to try these!
SWEET POTATO BISCUITS from Around the Southern Table
From the Author: Anytime I have leftover baked sweet potatoes, I make a batch of these biscuits. Super-moist and loaded with sweet potato flavor, they’re wonderful with ham, blueberry preserves, or butter. A little extra baking powder helps them rise.
Makes 15 biscuits (My note: I actually ended up with 18 biscuits, so you’ll get anywhere from 15 to 18 biscuits)
- 1 1/4 cups buttermilk
- 1 cup mashed baked sweet potato, at room temperature
- 4 cups self-rising soft-wheat flour (such as White Lily) (My note: I couldn’t find White Lily flour, so I used Gold Medal Self-Rising flour)
- 1 Tablespoon baking powder
- 1/8 teaspoon salt
- 1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
- Parchment paper
Preheat oven to 425˚F. Stir together buttermilk and sweet potato in a medium bowl.
Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add buttermilk mixture, and stir just until dry ingredients are moistened.
Turn dough onto a well-floured surface, and knead 4 times with lightly floured hands. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch round cutter (be very careful not to twist the cutter). Place biscuits, with sides touching, on a parchment paper-lined sheet.
Bake at 425˚F for 20 minutes or until lightly browned.
These are great hot out of the oven, spread with some butter and drizzled with a little honey! Definitely comfort food!
Are you a fan of Southern cooking, too? What’s your favorite Southern dish?