Scooter Pieans!!!

If you haven’t already been able to tell by my previous posts, I am TOTALLY ready to move to the South.

It has to happen. I’m ready.

I can easily transition from a Yankee to a Southern Belle and I’m gonna tell you why:

1. I’m totally comfortable switching from “you guys” to “y’all”. (Hey, y’all!)
2. I love the heat.
3. Southern gentlemen make me swoon.
4. Southern accents make me swoon.
5. I can make grits.
6. I can make fried chicken.
7. I can make collard greens.
8. I can make mac n’ cheese.
9. I can make biscuits.
10. I’m *willing* to put on cowboy boots for the sake of participation.
11. I have a growing love for football. Go Tigers!
12. I love bourbon.

The *ONLY* thing that could potentially hold me back from total assimilation is that I am as far left as you can possibly get on the political scale.  They’re just going to have to deal.

I figure if I make my new Southern friends these Sweet Potato Biscuits with Molasses Butter they’ll forget all about taxes and gun laws.

XO

Sweet Potato Biscuits & Molasses Butter

Ingredients:

Biscuits:

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, ice cold & diced
• 3/4 cup sweet potato, cooked & mashed
• 3/4 cup milk
• 1 tbsp Greek yogurt
• 3 tbsp butter, melted (for brushing biscuits)

Molasses Butter:

• 8 tbsp salted butter, softened
• 1 tsp molasses

Procedure:

Biscuits:

1. Preheat oven to 400ºF.
2. In a large bowl, combine all of the dry ingredients.
3. In a small bowl, combine sweet potato, milk & yogurt. (To cook the sweet potato, preheat oven to 400ºF. Poke the sweet potato all over with a fork. Bake on a cookie sheet until cooked through, about 45 minutes. Let cool. Remove filling from the skin and mash with a fork.)
4. Add the cold butter to the dry mixture. Using a pastry cutter, blend the butter with the flour until it is well incorporated and pea-size pieces form.
5. Turn the mixture out onto a board and make a well. Add about half of the wet mixture to the dry mixture and use a bench scraper to incorporate. If the mixture is still dry, add a little more of the wet mixture. Continue to incorporate with the bench scraper. Begin to form the mixture into a dough ball with your hands. If the mixture is still too dry, add more of the wet mixture. Once you are able to form a moist dough ball, begin to knead until well combined and firm, about 1 minute. Don’t over work the dough!
6. Flour your board, hands and rolling pin.
7. Roll the dough out into a 3/4″ thickness.
8. Using a biscuit cutter or rim of a glass cup, cut out biscuits.
9. Place on a parchment-lined baking sheet and refrigerate 10 minutes.
10. Brush with melted butter and bake until golden brown, about 12-15 minutes.
11. Serve warm with molasses butter.

Molasses butter:

1. In a bowl combine the softened butter and molasses with a spatula or fork. Serve at room temperature.