Hey peoples! I hope you all had an awesome weekend. Mine was pretty great.
We had an addition to our family near the end of last week. No, not the human kind if that’s what you’re thinking. These guys are a little furrier than that. We brought home 2 adorable 6-week-old Great Pyrenees puppies. In case you are unfamiliar with that breed, they are really big dogs. (I’ll post some pictures soon!)
We used to have 4 of them before moving here but we had to leave them with friends. We knew that the travel involved in getting them here with us would be too hard on them,assuming they even made it in the first place. We have all missed them a lot though so my parents have been trying to find a breeder in our area. They finally did and now, I am so excited, we have 2 little furballs around.
It’s really funny though, we still haven’t given them names. It’s not that we haven’t tried, but do you have any idea how hard it is to come up with a unanimous choice in such a big family? Right now they are just going to have to be dog 1 and dog 2 until we can make a decision.
Okay, it’s getting so close to Thanksgiving and I am still unsure of what will be on our menu. I’m hoping you are too because I have some yummy recipes coming this week that will be great for your holiday.
I’ve never posted a recipe using sweet potatoes until now because there are few varieties here and most of them are white inside. That’s fine for eating. I think the white ones taste sweeter but most people are accustomed to sweet potatoes being orange and I just haven’t wanted to try and explain why mine weren’t.
I used a combination of white ones and orange ones for this recipe. So that’s why my biscuits aren’t super orange. Don’t let the potatoes throw you because these are every bit as good as your classic buttermilk biscuit. Maybe even better!
- 1 egg
- 3/4 cup sweet potato puree
- 1 tablespoon baking powder
- 1 tablespoon honey
- 6 tablespoons cold butter, cubed
- 1 teaspoon salt
- 2 1/3 cups all-purpose flour
- Preheat oven to 400 degree F (200 C).
- In a large bowl or food processor, combine flour, salt, and baking powder. Cut in butter or pulse until finely mixed. Add honey, egg, and sweet potato puree and stir until it forms a dough.
- Turn out onto lightly floured surface and roll into a layer about 1 inch thick. Use a round cutter or even an upturned cup to cut into circles.
- Place an inch or 2 apart on parchment lined baking pans and bake for 10 - 15 minutes until tops are golden brown.
- Cool for about 5 minutes before serving.