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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Sweet Potato Biscuits

Mary Taylor

sweet-potato-biscuit copy.jpg

These are heavenly! They are both crisp on the outside and they melt in your mouth as you bit into the biscuit. They can be made to be vegan (see variation below), but if you can eat dairy using high quality butter and a splash of milk give the most delicate result.

yield: about 16-20 biscuits  |  prep time: 25 minutes  |  cooking time: 25 minutes


ingredients

  • 1 cup sifted unbleached white flour
  • 1 cup whole wheat pastry flour
  • 4 teaspoons non-aluminum baking powder
  • 1 tablespoon maple sugar (optional)
  • 1 teaspoon salt
  • ½ cup cold unsalted butter
  • 1¾ cup pureed cooked garnet yam
  • 2-3 tablespoons milk

directions

  1. Preheat the oven to 400° F. In a medium mixing bowl combine the flour with the baking powder, maple sugar and salt. Stir to mix thoroughly.
     
  2. Cut the butter into small pieces and drop it into the flour mixture. Toss to coat evenly with flour. Using your fingertips, gently work the butter into the flour until it is approximately the size of small peas. Stir in the sweet potato and add enough milk to form a soft dough.
     
  3. Turn the dough out on a lightly floured work surface. Dust with flour then roll the dough out into a rectangle that is about 1-inch in thickness. Fold in half widthwise, rotate 90 degrees to the right, then roll out again into a rectangle. Repeat this step 4 times, dusting surface and dough with flour as needed. This will smooth out the dough, but at the same time do not knead or overwork the dough as it will become tough.
     
  4. Finally roll the dough to about 3/4 -inch thickness. Cut into 2½ inch rounds. You may carefully re-shape the trimmings into a rectangle and cut it into additional rounds. Gently squeeze the sides of each biscuit with your forefinger and thumb to give each biscuit some height. Place the biscuits about 1/8 inch apart in an ungreased 9 x 9-inch baking pan.
     
  5. Bake about 20-25 minutes in the preheated oven until puffed and lightly browned on the top surface. Serve piping hot.
     
  6. Note: For a vegan variation, substitute 1/3 cup frozen coconut butter for the dairy butter and use soy or goat milk in place of dairy milk.