And We're Back!

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Greetings strangers. I know, its been quite some time since Ive been to this space.... but I guess my writings and ramblings parallel my sanity... they are sometimes in and they are often out. Anywho, these past few months have been filled with so much new, so much wondrous-ness, and occasional overwhelming-ness, that I just haven't found the time to be here. I guess it has been more that I haven't found the right time. Every moment I meant to write or share, the words just never seemed to come, so I didn't push them. But, I have been baking....a lot.... and I can't wait to share with you some of my new favorites in coming posts.

One of the aspects that I love about baking during the winter is that it is almost forced time spent indoors next to your stove. Forced time to take the time to experience and feel the season through creating and feeding yourself and others. I find myself reaching for more ginger on those cold rainy days and comforting foods such as sweet potato biscuits, apple pandowdy, and handfuls of oats to boot. I love how food helps us experience each season, and when you live in California, allowing it to help create a faux atmosphere of a cozy winter via spices and root veggies when the sun is shining and there isn't a cloud in the sky.

So, I have a new recipe to share with you. One that I would never reach for if it weren't late fall or winter. Enter: the sweet potato biscuit. Warm right out of the oven with a pad of butter, being enjoyed wearing a chunky scarf swirled around your neck 4 times, rainy clouds as a backdrop (even if the closest thing you can find is wallpaper), and a cup of spicy tea following every bite. And scene.

Sweet Potato Biscuits

I have thus far only used bright orange sweet potatoes because I am in love with the beautiful orange buttery results. But, that being said, feel free to experiment with japanese sweet potatoes which are so flavorful and mellow in color. You can also skip a step by buying canned sweet potato, or heck even pumpkin, although the flavor just wouldn't be the same.

1 cup all purpose flour
1/2 cup spelt flour
1/4 cup whole wheat pastry flour
2 TB light brown sugar
2.5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 TB unsalted butter, chilled
3/4 cup pureed sweet potato
1/3 cup buttermilk

Preheat the oven to 425 degrees prepare your sweet potato for roasting. For 3/4 cups of puree you will probably need a medium size to large potato. Rinse and poke several times with a fork and then wrap in foil and stick it in the oven until very tender... about 45 minutes. After the root is done cooking you can scrape out the insides and mash with a fork or puree in a blender or food processor. Let cool.

Now for the dough. Sift and whisk all of the dry ingredients together. Using a pastry blender or fork or extremely chilly hands cut the butter in the dry ingredients until nothing but little bits resembling rice grains are left. Mix together the sweet potato and buttermilk in a separate bowl and add everything together. Try to handle the dough as little as possible. You want everything to come together, so if its a little sticky add some flour... if its a little dry add some milk. You'll get it. Knead the dough 5 or 6 times et viola... vous etes presque termine. Flatten out the dough on a floured surface so its about an inch thick. Cut biscuits with a round cutter or a jar works as well. Bake at 425 for about 20-25 minutes or until golden.

Music Pairing
"Truth" by Alexander
And again, whistleing just makes me happy. And so do sweet biscuits and cozy weather.


Brandi said...

Oh, I love the music pairing with it! I was planning on making a sort-of pot pie this Friday and these would be the perfect compliment to it. I also think you said it perfectly about cooking with the seasons. There's nothing I love morning than making season dishes and in the winter spending lots of time in the warm kitchen (even if I live in San Diego).

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