Bacon & Sweet Potato Biscuits Recipe | The Nibble Webzine Of Food Adventures

RECIPE: Bacon & Sweet Potato Biscuits

December 22, 2015 at 1:33 pm · Filed under Bread-Crackers-Sandwiches, Breakfast & Brunch, Christmas, Recipes, Thanksgiving & Fall

Cooked & Raw Bacon
TOP PHOTO: Bacon and sweet potato biscuits from PorkBeInspired.com. BOTTOM PHOTO: When you cook bacon for the biscuits, you can make extra for your eggs.

Is there a better breakfast bread than warm biscuits? This recipe, from PorkBeInspired.com, seems especially right for Thanksgiving and Christmas mornings. If you want, you can use a biscuit mix instead of combining everything from scratch.

Prep time is 20 minutes, cook time is 45 minutes. Split leftover biscuits in half horizontally and add sliced ham or other sandwich fixings.

RECIPE: BACON & SWEET POTATO BISCUITS WITH HONEY BUTTER

Ingredients For 12 Biscuits

For The Biscuits

6 slices bacon, cut crosswise into 1/4-inch strips

1 medium or 2 small orange-fleshed sweet potatoes (14 to 16 ounces total), peeled

2 cups all-purpose flour*

4 teaspoons baking powder*

1 tablespoon sugar*

1 teaspoon baking soda*

1 teaspoon salt*

3/4 teaspoon ground allspice

8 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 cup buttermilk (regular or lowfat)

For The Honey Butter

8 tablespoons unsalted butter, softened

2 tablespoons honey

Salt

*You can substitute the flour, baking powder, sugar, baking soda and salt for 3 cups of biscuit mix.

Preparation

1. WRAP the sweet potato with a damp paper towel and microwave on high until very soft, 3 to 4 minutes. Transfer to a bowl, mash with a potato masher and set aside to cool. Meanwhile…

2. COOK the bacon in a medium skillet over medium heat until golden and crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, then set aside to cool. Carefully set aside 2 tablespoons of bacon drippings from the skillet.

3. PREHEAT the oven to 375°F. Line a large baking sheet with parchment paper.

4. COMBINE the flour, baking powder, sugar, baking soda, salt and allspice in a food processor, and pulse a few times. Add the cubed butter and pulse to make a coarse meal with a few pea-sized pieces. Transfer the mixture to a large bowl and gently mix in the bacon, buttermilk and 1 cup of the mashed sweet potato (save any remaining potato for another use—including folding into an omelet to go with the biscuits).

5. TRANSFER the mixture to a floured work surface and knead a few times to form a dough. Pat the dough to about 1-inch thick, then gently fold in half. Gently repeat 4 more times. Roll the dough out to 3/4-inch thick, then use a floured 2-1/2-inch biscuit cutter to cut dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits. Bake until the biscuits are browned and a tester comes out clean, 15 to 18 minutes. While the biscuits bake…

6. COMBINE the softened butter, honey, and reserved bacon drippings, mixing until smooth. Add salt to taste. Serve the biscuits with the honey butter on the side.

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