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November 21, 2015

As a delinquent senior I profess to doing a lot of other things with my time in 2015. I do not think my blogging experience has suffered from inactivity. There are many other bloggers available to take up my slack! And I appreciate them one and all and I have immensely enjoyed reading their blogs from time to time this year.

But, this is the Thanksgiving season and it is time for me to reacquaint myself with “Best Holiday Recipes Ever!” and post for your enjoyment.

So, without further delinquency, here I go……………….

You know those trays of fruits and vegetables you put out for guest at the holidays can be quite boring. I take it upon myself to revamp those trays!

I found several pictures that gave me grand ideas on this subject. One has semi-circle cubed cheeses and cut veggies layered (representing the feathers) around a whole pear (representing the body). Sounds awesome to me and I think I have just the right round tray to use for this. Should be festive and fun to do. But, this is not what I am going to share with you today — you can find many ideas on the web for yourselves — because, quite frankly, my table would not be complete without my Southern Sweet Potato biscuits.

In fact, to have Thanksgiving without some sweet potato biscuits might earn me the sack in my family. Therefore I give you my first recipe of the Holiday Season —–

For Thanksgiving consider this one instead of rolls or boring flour biscuits:

Southern Sweet Potato Biscuits

sweet potato biscuits

  • 2 cups white or wheat flour
  • 4 teaspoons sugar (yes 4 is a must!)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup cold cubed shortening (important it is cold)
  • 1 cup mashed sweet potatoes, cooled to room temperature
  • 1/2 cup half-and-half or heavy cream, cold

Set over to 400 degrees, F

  1. Sift your flour! Then mix the first six ingredients in a medium size bowl. Make sure that this mixture is well incorporated to evenly distribute the spices. (note: no sifter? Then use a wire whisk)
  2. Cut in the cold shortening until you have course meal like consistency. (note: keep shortening cool during this step by working rather fast to work the shortening in.)
  3. Add the cool mashed sweet potatoes and the milk to form a ball of dough. Do Not Over-mix — when the ball forms it is done!
  4. On a lightly floured surface kneed this dough 8-10 times.
  5. On a lightly floured board or cloth roll out this dough to 1/2 inch thickness and cut into rounds or squares. Keep dough cool.
  6. Place on a greased baking sheet 1 inch apart and bake for 9-11 minutes or until they spring back in center when finger pressed.

Note: Use any dusting flour sparingly. Too much flour will make dough tough. Keep shorting cold to cool at all times. I usually place shortening in the freezer for 5 or so minutes before I cut it into cubes to insure the temperature remains cool at all times.

As you see in the picture the dough was cut with a knife to form squares and then the squares were placed in a baking dish. I often do this for family when I am not being particularly snobbish with my table setting.

These are wonderful served with honey butter.

Honey Butter

Cream together softened butter and honey to taste. The formula I like is 1/2 cup softened unsalted butter and 2 tablespoons honey plus 1/4 teaspoon cinnamon. This yields 1/2 cup honey butter.

 

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