Rachael Taron Designs

So it’s November 1st. I woke up this morning tired but happy to have earned an extra hour of sleep last night (thank you daylight savings time). I started a quick dialogue with God and immediately strolled into the kitchen. I started fixing my daily brew (Starbucks of course) and then stood in the middle of the kitchen staring at my recipe pile. I’ve been wanting to do some baking. I even made pumpkin chocolate / white chocolate chip cookies yesterday; that was sort of a disaster… but anyway I decided that I was going to make Sweet Potato Biscuits. The same sweet potato biscuits the Connection Cafe used to make (they called them sweet potato ham biscuits, there’s were slathered in this incredible apple butter and topped with honey baked ham…yummy!).

I gathered my ingredients to realize that I didn’t have any buttermilk on hand, no surprise there. I remembered Jennie Scoggins saying something about adding lemon juice to regular milk to make it curdle, quickly ran to Google and found that if you add 1 Tb. of Lemon Juice to a 1 cup measuring device and fill with regular milk (preferably whole milk) in 5 mins you will have buttermilk! Yay for science!

After getting all the ingredients mixed together and against my better judgment, I decided I’d roll out the dough and cut them using a scalloped cookie cutter. I do swear that I shall never do that again, biggest mistake ever. I should have stuck with the way mama taught me! So for the last half of the dough I chose the classic version of hand rolling. That worked much better! I popped those bad boys into the oven at 450 degrees and 12 mins later:

I tried them 3 ways; with honey, with cranberry apple chutney, and with butter. All fairly good but honey was my favorite. Here is the recipe if you’d like to try this yourself:

2 c Bisquick
1 c Sweet potatoes (cooked & mashed, I used a can here)
1/3 c Sugar
1/4 c buttermilk (1 T lemon juice + 1 c regular milk = buttermilk)
+ cinnamon to your liking
+ nutmeg to your liking
(you can change this up adding your favorite spices here)

Mix all ingredients by hand until dough is smooth. Roll out on lightly floured surface to 1/2 inch thickness (don’t kid yourself, if you have no biscuit rolling skills stick with the hand rolled version). Cut with biscuit cutter. Bake at 450 for 10-12 mins (makes approx. 12)

Thanks again to Jennie Scoggins, the Connection Cafe (rip), and the lovely lady at whatever farmers market Jennie went to and found this!

baked with love!
Rachael