Emeril's Sweet Potato Bacon Biscuits
Emeril Lagasse, 2003
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READY IN: 28mins
SERVES: 10
YIELD: 10 biscuits
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 2 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2
- 1cup mashed cooked sweet potato, cooled
- 2tablespoons packed light brown sugar
- 5slices cooked bacon, drained and crumbled
- 3⁄4
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DIRECTIONS
- Preheat oven to 425 degrees F.
- Lightly grease a large baking sheet and set aside.
- In a bowl; stir together the flour, baking powder, baking soda, and salt.
- Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a bowl; whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thorougly with your fingers.
- Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more buttermilk as needed, 1 tsp at a time.
- Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet.
- Bake until golden brown and risen, 15 to 18 minutes.
- Remove from the oven and serve hot with butter.
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