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 was excited to review the Southern Living cookbook, Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner!
There are 150 made-from-scratch recipes in this book, and lots of great photos, so it was hard to choose what to make first, but I decided on 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 all through the autumn season, and especially for Thanksgiving—either for the main meal or for a Thanksgiving weekend brunch.
Sweet Potato Biscuits
SWEET POTATO BISCUITS from Around the Southern Table
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
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.
Recipe from Around the Southern Table, used with permission | nancy-c.com
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?