This week’s Tuesdays With Dorie selection is Sweet Cream Biscuits. I think this is probably the most “rustic-looking” baked good I’ve ever featured on this site. Last week when I was reminiscing about life before a food blog, I forgot to mention that pre-blog it didn’t really matter what my baked goods looked like, just that they tasted good – and these biscuits tasted great, nice and light! It still shouldn’t matter, but sometimes my vanity gets the better of me and, let’s face it, this biscuits are a little scrappy. I was nervous about overworking the dough and tried to keep as light of a touch as possible; I think I erred on the side of under mixing the dough. Oh well, I will know next time. They did rise. I had initially been anxious to make these to serve with a dinner, simply for the novelty that we weren’t baking something sweet, but I ended up serving them with eggs for breakfast and they were delicious then, especially slathered with butter and honey. I had two and it took a lot of restraint to not go back for a third, and luckily Josh finished the leftovers within 24 hours (it was only a half batch), so I didn’t get too tempted to snack on them.
This recipe rated a 7.5 for Deliciousness and a 2.5 for Effort, for an EDR of 3. Our hostess this week is Melissa of Love at First Bite; Melissa’s posts are always upbeat and fun to read and her treats always look terrific. You can find the recipe here and click here to see what the other bakers thought of these biscuits.
This week’s Tuesdays With Dorie recipe is Sweet Potato Biscuits. The last time I combined sweet potatoes and flour, to make gnocchi, it was a big, bland mess (I guess that’s what I get for thinking I could make my own recipe), and so there was really nowhere to go but up. And it did! Biscuits have always been a baked good I could take or leave, but with the addition of sweet potato, nutmeg, and a little brown sugar they were fantastic! Not only were the biscuits tasty, they were super-quick and simple to make. I misread the instructions and cut my biscuits a little too thin, so they weren’t as puffy as they could be, but still tender and tasty. I used a fresh sweet potato rather than canned, since baking a sweet potato really isn’t that much work (poke holes, bake uncovered at 400 degrees for about forty-five minutes).
I am not a member of the group Craving Ellie in My Belly, but some of the blogs I read are. Last week I read some positive reviews of a Tuscan Vegetable Soup and decided to make it to eat with these biscuits, which was a great dinner. I’ve resisted joining more than two online food-related groups, but I have not been able to refrain from buying a number of cookbooks associated with the various groups; it’s a good thing at least one of them is full of healthy (and delicious) recipes! I definitely recommend Ellie Krieger’s The Food You Crave: Luscious Recipes for a Healthy Life. You can find the recipe for the soup HERE on the Food Network site.
This recipe rated an 8 for Deliciousness and a 2 for Effort, giving it an EDR of 4. Many thanks to Erin from Prudence Pennywise for selecting these biscuits. You can find the recipe on Erin’s site and see what the other bakers thought by visiting the TWD blogroll.
