yam biscuits

[cos]

Yesterday at zalice's parents, I was called on to make a quick bread, and remembered the time magickalpony made biscuits with mushed yams and how tasty they were. She wasn't online, so I improvised, and these came out even better!

I started with this recipe off the net, modified a bit for ingredients at hand and the addition of yams:

1 cup bleached white flour
1 cup whole flour
1 1/4 T baking powder
1 T sugar
some salt (about a teaspoon?)

4 T butter
3/4 cup buttermilk
2/5 of a large yam (could be 2/3 of a small yam)

1. Peel yam, cut into medium blocks about an inch thick. Put in a pot of water and boil, let it simmer...

2. Mix flours, sugar, salt, baking powder in a bowl.

3. Cut 4T butter from stick into smaller portions (about 10) and scatter over the flour mixture. Mix around a little bit, cut up the butter pieces some more.

4. ... get the yam pieces out of the water, let them steam dry for a moment, drop into the bowl. Mix and mash - the hot yam will soften the butter. Mix in the buttermilk.

5. Spread the gooey mixture on a very floured surface, pat out to about 1/2 inch thick, and cut/separate off roundish pieces about 1 index finger in diameter onto buttered/greased cookie sheet.

6. Bake 11 minutes, take out and let cool on cookie sheet for 1-2 minutes.

That's what I did, though when I try this again I may modify it. The amount of yam I put in made the final mixture very gooey and sticky, so I increased the amount of flower and baking powder from the original recipe, but next time I might try with a bit less buttermilk or yam or a bit more flour. Still, despite not looking or feeling like dough, it baked into wonderful biscuits, and the one I took home with me and at just now was still soft and moist.

Edit: As in the original recipe, the oven should be 450 F. Also, I tried a less gooey version with satyrgrl, with whole milk instead of buttermilk, a smaller piece of yam, and slightly more flour. It was pretty good, but the original version was better; I'm not sure if milk vs. buttermilk, or doughy vs. gooey, made the bigger difference.

Comments

[cinnabarine.livejournal.com]

*drooling*

[randomorbit.livejournal.com]

mmmmmmm. Sounds YAMMY!

[randomorbit.livejournal.com]

Baking tip: next time you do buttermilk biscuits, try using some baking soda as well as the baking powder. It reacts with the sour in the buttermilk. The same is true for buttermilk pancakes. To substitute just split the amount of powder, and use half soda.