Yam and Cheddar Biscuits
Description
I borrowed this recipe from ‘The New Whole Grains Cookbook’, by Robin Asbell, and as long as you keep in mind that they’re good for you, and not your regular ‘serve with butter and jam’ biscuits, they’re terrific. We admittedly drizzled on a bit of honey and they went over very well with soup. Enjoy!
Ingredients
Yam and Cheddar Biscuits
2 c. whole wheat pastry flour
2 t. baking powder
1 t. EACH baking soda AND salt
1 T. EACH sugar AND fresh thyme
1/4 c. cold butter, cubed
1/3 c. + buttermilk
1 c. cooked, pureed yam
1 c. old cheddar, diced
Instructions
Preheat the oven to 400, cover a baking sheet with parchment and combine the first 6 ingredients in a large bowl. Add in the butter and use a pastry cutter to combine – once it’s worked in the mixture should be mealy in texture. In a separate bowl combine the buttermilk and yam, then add it all into the flour bowl – stir and then use your hands to gently knead it all together, adding a touch more buttermilk if you feel it’s too dry.
Once it comes together as a dough, add in the cheese and mix, and then turn it all out onto a lightly floured surface and pat it out until it’s about 2 centimeters thick. I made a rectangle so that I could easily slice it up, but you can cut out rounds as you wish as well. Place the cut biscuits onto your baking sheet and bake for 15 to 20 minutes until golden and lightly browned.
- Category: Biscuits, Cheddar
