Breakfast Recipe: Sweet Potato Biscuits & Maple Butter. As a Southerner, I've eaten a lot of biscuits in my life.
Whether homemade or frozen or from-the-can, I don't usually discriminate. Unfortunately the ones I make from scratch never seem to live up to my expectations of the perfect biscuit. But what is the perfect biscuit you ask? The Cracker Barrel biscuit of course! Yes, I admit that my perfect biscuit comes from a restaurant chain that dots the highways throughout the southern states. But back to the biscuits. So you can imagine that all my from-scratch biscuits just never really compare. All that has changed, however. These will be my go-to biscuits from here on out. Sweet Potato Biscuits with Maple Butter yields approximately 18 (2-inch) biscuits For the biscuits2 cups all-purpose flour4 teaspoons baking powder1/2 teaspoon kosher salt6 tablespoons chilled butter, cut into cubes1 cup cooked and mashed sweet potato (approximately 1 large potato)1/2 cup buttermilk, plus additional as needed Preheat oven to 375° (Images: Nealey Dozier) Bacon, cheddar and chive biscuits.
You might not guess it from this blog, but we tend to eat salads for dinner several times a week.
That said, they are usually what I like to call a man salad — loaded with things like fried chicken, toasted nuts or sunflower seeds, dried fruit, cheese and more often than not, a biscuit on the side. We're crazy for the biscuits. And these biscuits are just over the top. You could have them with a salad, or use them to make some seriously hearty ham sandwiches. Yum. Bacon, cheddar and chive biscuitsAdapted from Bon Appetit, February 2010 Makes 12. 6 thick-cut bacon slices3 3/4 cups bread flour1 1/2 Tb baking powder1 1/2 tsp baking soda1 1/4 tsp salt1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)1/3 cup chopped fresh chives1 3/4 cups chilled buttermilk Position rack just above center of oven and preheat to 425°F.
Garlic Knots ? For Superior Garlic Breath ? FoodMayhem. When I was in High School, I thought garlic knots were the best things on earth.
I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return.
I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1.