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:
- I’m totally comfortable switching from “you guys” to “y’all”. (Hey, y’all!)
- I love the heat.
- Southern gentlemen make me swoon.
- Southern accents make me swoon.
- I can make grits.
- I can make fried chicken.
- I can make collard greens.
- I can make mac n’ cheese.
- I can make biscuits.
- I’m *willing* to put on cowboy boots for the sake of participation.
- I have a growing love for football. Go Tigers!
- 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.
Sweet Potato Biscuits & Molasses Butter
- 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)
- 8 tbsp salted butter, softened
- 1 tsp molasses
- Preheat oven to 400ºF.
- In a large bowl, combine all of the dry ingredients.
- 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.)
- 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.
- 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!
- Flour your board, hands and rolling pin.
- Roll the dough out into a 3/4″ thickness.
- Using a biscuit cutter or rim of a glass cup, cut out biscuits.
- Place on a parchment-lined baking sheet and refrigerate 10 minutes.
- Brush with melted butter and bake until golden brown, about 12-15 minutes.
- Serve warm with molasses butter.
- In a bowl combine the softened butter and molasses with a spatula or fork. Serve at room temperature.