I have never really gotten the hang of making biscuits. Or basically anything that requires cutting the butter and flour together. I remember my mother-in-law trying to teach me how to cut butter and flour for pie crusts using a knife and fork. Maybe it isn't just the butter thing. I worked in a fast food restaurant for awhile as a biscuit maker. They had a mix I would pour in a giant bowl and all I had to do was add buttermilk and mix and cut. Even those were not turning out right and rather than demanding some retraining, I quit. (That was also with a three month old baby and getting up at 4:00 a.m. to go make the biscuits. Maybe that is why I quit.)
I felt a little intimidated by this week's Tuesdays with Dori recipe, Sweet Potato Biscuits, chosen by Erin at Prudence Pennywise. It actually was a very easy recipe and I did a decent job getting the butter cut in. It may have been too floury still, but next time I am going to try grating the butter in and see if that helps. I mashed canned sweet potatoes with a fork and left them a little lumpy. I really liked the little sweet potato bits in the biscuits. These were really delicious and simple. I think mine did not rise much because I scraped baking powder out of the bottom of the can. It was pretty old.
I am going to get some new baking powder, grate the butter, and try these again soon. You can get the recipe on Prudence Pennywise or on page 26 of Baking, From My Home to Yours, by Dorie Greenspan.
Bradley Basketball: inflated expectations?
18 hours ago