One of the most amazing ladies I knew as a kid (she still holds that honor, by the way) used to sell her amazing sweet potato biscuits out of the freezer on her back porch using the honor system. Everybody knew you could go up the back steps and through the screen door of her grand antibellum home, open the chest freezer, and there they’d be — ready and waiting for the next person (who would, we all learned, claim them as her own home made biscuits.) Drop some cash into the shoe box and that was all it took. I still remember those biscuits — sweet, savory, moist perfection. So I had to find a way to bake them myself. It took a while, but I finally found the recipe…
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking soda
- 3/4 cup whole milk
- 1 cup baked, mashed sweet potato (yes, you can use canned yams….NOT candied, just canned.)
- 1 stick (8 tablespoons) salted butter (frozen)
1. Mix sweet potato with the milk and set aside.
2. Now mix flour, baking soda, baking powder, sugar, and a pinch of your salt. Grate the frozen stick of butter into the flour mixture. Gently add the sweet potato/milk and turn onto a lightly floured board. Knead is ever so slightly….(the more handling, the less fluffy and tender your biscuits.) Roll out about 1/2 – 3/4 inch thick.
3. Cut out the biscuits and bake about 8-10 minutes until browned slightly.
Now pull out thinly sliced (razor thin!) country ham….and yes, oh my, gracious sakes! You now have the breakfast or hors d’oeuvre of southern choice! One taste and you’ll see why!