sweet potato or squash biscuits?
I am trying to find a recipe for these treats. A shop nearby made delicious, fluffy, semi-sweet ones that were perfect with a slice of ham, hot soup or a cup of tea in the morning. The store is gone and all of my tries resemble hockey pucks. Any help is greatly appreciated.
I make sweet potato scones. I find that buy mixing a little cream into the puree helps that heaviness that you're worried about. I make it up whenever I have extra, I've freeze the puree, then add to the puree a little cream when I want to use them. Then once its cool, add the puree to the biscuit dough. Don't over handle the dough, this is tricky because your want to make sure they mix together nicely, just be gentle, fold more so than stir.
Sweet Potato Biscuits
2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
2 tablespoons butter, melted
Combine first 4 ingredients in a bowl. Cut in 1/4 cup butter and the shortening with a pastry blender or forks until mixture is crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead just a few times.
Roll dough out to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet and brush with the melted butter. Bake at 400° for 12 minutes, or until nicely browned.
Makes about 15 to 18 biscuits
These are the most popular item at the bakery at the Shaker Village in Canterbury NH:
SHAKER RAISED SQUASH BISCUITS
1 c milk
4 T unsalted butter
3/4 c sugar
1/2 t salt
1 envelope yeast
4-5 c unbleached AP flour
1-1/2 c fresh butternut squash, pureed, or canned pureed squash
2 large eggs, room temp
melted butter for brushing tops
Heat first 2 ingredients together until butter melts. In large bowl, mix sugar and salt. Pour milk mixture over, stir, cool uncovered to lukewarm. Add yeast and 2c flour, beat in mixer for 2 min at medium speed, or stir well to blend. Add squash and eggs, mixing well. Continue to add flour until dough is stiff and beginning to leave sides of bowl.
Turn onto floured surface and knead 8 minutes, adding flour if needed to prevent sticking. Turn dough in a lightly-greased bowl so all surface is greased, cover with a towel, let rise 90 min or until doubled in volume. Punch down, roll on floured surface, 1/2 inch thick. Cut as many biscuits as possible with a floured 2-1/2" cutter. Place biscuits with sides touching in a lightly greased 8x8" pan for soft sides, or spaced apart on a lightly-greased baking sheet for browned sides. Cover with towel till doubled again, about an hour. Preheat oven to 425, bake 25 min or until golden brown. Brush tops with melted butter while hot, serve immediately or cool on a wire rack.
Note: I've had these, but never made them myself. Recipe isn't clear but I am pretty certain if means fresh squash that you have cooked before pureeing.