Last year when searching for sweet potato recipes, I came across this Sweet Potato Biscuits with Bacon & Thyme on Pinch My Salt. I’ve made these biscuits multiple times but always hated the need to buy Bisquick mix and always wanted them a touch richer.
So I’ve improvised using ingredients I always have on hand. And added butter because I was feeling kind of Paula Deenish. But I used maple syrup instead of refined sugar so it all balances out, right? Yeah, I thought so.
First you, mix the flour, baking powder, salt, thyme. Cut in the butter until you have a crumbly mixture. (Use a pastry cutter if you have one…it’s on my wishlist.) Next, stir in the bacon.
Combine the milk, mashed sweet potato and maple syrup.
Note: I just washed a sweet potato, stabbed it a bunch with a knife and nuked it in the microwave for five minutes. Then I cut it open and scooped out the goods. I had no problem utilizing the other half at a later point.
Anyway, make a well in the dry and pour in the sweet potato mixture.
Combine until it’s all combined. It will be pretty dry.
Knead until it comes together into a thick dough. I think it took me 10-20 kneads.
Using your hands, flatten it out to 1/2” thickness and cut with a biscuit cutter. Or just improvise some more.
Place on a lined or sprayed cookie sheet and baked 8-10 minutes at 450 degrees.
I’m a little teapot, short and stout! (Oh hey, Maizey!)
Let the tea steep for about 6 minutes and your biscuits should finish about the same time. Did you know you need to discard the tea leaves after steeping or else your tea will be bitter. I didn’t know that until the man at Leland educated me. It’s changed my tea life. [this was biscuit #1 that I ate]
Split open and top with butter. Just do it. [#2 in my face]
Maple, Thyme & Bacon Sweet Potato Biscuits
(inspired by Pinch My Salt’s more straight-forward version)
makes about 10 biscuits
- 2 c flour*
- 3 t baking powder
- 1/2 t salt
- 3/4 t dried thyme
- 2 T very cold butter (pull from the fridge just before using)
- 4 slices bacon, cooked until crispy and torn into small pieces
- 1/2 c milk
- 1/2 c mashed sweet potato
- 1-2 T pure maple syrup, depending on how sweet you like your biscuits
*You could probably sub spelt flour for some or all of the flour…I haven’t tried it. Yet.
- Preheat the oven to 450 degrees.
- Combine the flour, baking powder, salt and thyme in a medium-sized bowl.
- Cut in the butter until the mixture is crumbly.
- Stir in the bacon pieces.
- In a small bowl, combine the milk, mashed sweet potato and maple syrup.
- Make a well in the dry mixture and pour in the wet mixture. Stir until combined. (It will be pretty dry.)
- Dump the mixture onto a counter and knead until it comes together in a well-combined dough with no flour-ey looking spots hanging around.
- Press out to 1/2 inch thickness and cut into biscuits. Place on a sheet that has been lined or sprayed with non-stick spray.
- Bake 8-10 minutes or until golden brown.
If you happen to not eat all your biscuits in one sitting, let cool completely and then store in an airtight container for a few days. Reheat in the microwave before serving.
Serve your hot biscuits alongside hot tea. Make sure it’s in a holiday mug. It improves the experience, I swear. [#3 biscuit for me. did I mention they are addictive?]
What did you do for your workout today? I really wasn’t feeling it today, so I’m taking an unplanned rest day. Therefore, I will live vicariously through you. Or if you took a rest day too, tell me that and we’ll be digitally restful together.