This is a dramatic exaggeration of how my weekend actually went.
One might assume my weekend was incredible after enjoying a sweet potato biscuit piled with a poached egg, crispy bacon, sharp cheddar and a drizzle of maple cream. It sounds like a weekend to remember, doesn’t it?
But actually, we made these last week — well before the weekend even arrived. Don’t set your expectations that high.
So what did the weekend really look like? Picture me dropping a single drop of fake truffle oil on boxed macaroni and cheese, eating it straight from the pot while nursing a mug that was more than half full of cold pinot grigio. Glamorous, right? It doesn’t hold a candle to a sweet potato biscuit.
Still, the weekend was quietly pleasant in its own way. I’m slightly embarrassed I even shared the boxed-macaroni dinner detail — yes, it had panko on top, which somehow made it feel more gourmet.
Those biscuits raised my expectations for every other meal. They were so outstanding that searching for a better word felt pointless. They were delicious — so good that I accidentally left them on a baking sheet overnight (reasons: I fell asleep, I was lazy, or I forgot). My husband still ate three of them for dinner 36 hours later. Just the memory of those biscuits carried me through my boxed-macaroni night, and I’m determined to make them again to accompany dinner tonight. Why? Because I’m obsessive, out of ideas, and confident they rank among the best things I’ve ever baked.
I’m going with: all of the above.
Sweet Potato Breakfast Biscuits
Yield:
10
to 12 biscuits, adjust eggs, bacon and cheese accordingly
30 minutes
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Ingredients
-
3.5
ounces
cooked, well-mashed sweet potato -
1 1/2
cups
all-purpose flour -
1/2
tablespoon
granulated sugar -
2
teaspoons
baking powder -
1/2
teaspoon
baking soda -
1/2
teaspoon
salt -
6
tablespoons
unsalted butter
cold and cut into pieces -
1/2
cup
milk
whole or 2% works best -
for breakfast biscuits: add poached eggs
bacon, cheese and your jam or spread of choice
Instructions
-
Preheat oven to 425°F.
-
In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Add the cold butter pieces and blend with a fork, pastry blender or your fingers until the mixture resembles coarse crumbs.
-
Stir in the milk and the mashed sweet potato until combined, taking care not to overmix. Use your hands if needed to bring the dough together.
-
Drop batter by 1/4-cup scoops onto a nonstick baking sheet, or press the dough on parchment and cut rounds with a biscuit cutter. Bake 10–12 minutes, until the biscuits are puffed and slightly golden. While they bake, prepare eggs, bacon and cheese if making breakfast sandwiches. Serve warm.
Notes
Side Dish
American
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Sorry, Monday. You simply can’t compete.