A couple years ago some friends of our threw a party, a Bacon and Bourbon party. What is a Bacon and Bourbon Party, you ask? Well, it’s a party where you drink bourbon and eat lots of bacon. Bacon wrapped, stuffed, infused… It’s decadent. The party was revived this year by a couple of other friends. I wanted to make something with some sweet potatoes I had on hand and I found this lovely recipe for sweet potato and bacon biscuits. The biscuits ended up tasting great, even though I had to improvise a bit with the recipe…
- 2 C. all-purpose flour
- 2 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 stick cold unsalted butter – cut into pieces
- 1 C. mashed cooked sweet potatoes – cooled
- 2 T. packed light brown sugar
- 5 slices cooked bacon – drained and crumbled
- 3/4 to 1 C. buttermilk
(I’m pulling this directly from the site again. It’s baking! Follow exactly!)
“Preheat the 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 thoroughly 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 liquid as needed 1 teaspoon 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.”
Notes: Alright, the section where it says “turn out onto a lightly floured surface…” is a total lie. I added the 3/4 cup buttermilk and it was a sticky mess, no way to roll out. I improvised and bam! drop biscuits.