Recipe Finder: Sweet Potato Biscuits

September 21, 2010|By Julie Rothman, Special to The Baltimore Sun

Ronald Collins from Nottingham was looking for a recipe for making sweet potato biscuits like the ones his best friend's mother made when they were growing up on the Eastern Shore. Louise "Buttons" Bassett from Berlin sent in a recipe that she said was given to her by the late Betty Kelly, a longtime friend and native of Salisbury, on the Shore. She said the recipe has never failed to give her delicious biscuits. I found the biscuits to be denser in consistency than more traditional ones, but they had a delicate sweet flavor and a beautiful deep orange color. They would be lovely to serve at Thanksgiving or any fall-themed meal.

REQUESTS: Brigette Shaterman from Glen Burnie is looking for a recipe that was on an envelope of Knox unflavored gelatin about 25 years ago. All she can remember is that peanut butter and gelatin, and possibly other ingredients, were whipped together to form a mousse. The mousse was then poured into small paper cups, a Popsicle stick was inserted and it was then frozen. She would love to be able to make this treat again for her grandchildren.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.

Sweet Potato Biscuits

Makes: 10-12 biscuits

2 cups cooked, peeled and mashed sweet potatoes

3/4 cups sugar

1/4 cup butter or margarine

1/4 teaspoon salt

2 tablespoons double acting baking powder

2 cups flour (or more as needed)

Add sugar and butter to the mashed sweet potatoes while they are hot, incorporating them completely. Sift flour, salt and baking powder together in a separate bowl, then add to potatoes and mix well. Turn out dough onto floured surface and knead until dough is smooth. If the dough is too sticky to handle, add a little flour at a time until a good and workable consistency is achieved. Place dough in a plastic bag and refrigerate until cool. When ready to bake, knead the dough again for a few minutes on a lightly floured surface, then roll out to about ½ inch thickness. Cut with biscuit cutter and place on a lightly greased or parchment-lined cookie sheet about 1 inch apart. Bake in a 400 degrees F. oven for 15 to 20 minutes, or until lightly browned on top.

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