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Sweet Potato Biscuits with Bacon Fat

That’s right. Bacon fat. Does it make it right by using nitrates-free bacon fat? How about the fact that the recipe uses non-gluten flour?

I created this biscuit recipe a couple months ago. The biscuits were dense and deelish. The hubby thought they were sweet. Mama ate her biscuit as her dessert. 

Before I get to my recipe, you ought to know that I’m not a purist. Nor am I precise about things, unless I need and/or want to. In other words, I measure by intuition. Sometimes my dishes are just yummy divine. Sometimes not. Fortunately, that's not too often. Huh?
INGREDIENTS
About 1/2 to 3/4 cup mashed roasted sweet potato
4 to 5 roasted garlic cloves
1 egg
2 cups gluten-free flour
A slight palm full of baking powder
2 heaping teaspoons (regular spoons) bacon fat
Yogurt (plain)
 HOW TO MAKE 'EM
  1. Preheat oven at 400 degrees.
  2. Mash the sweet potato and garlic together. Beat in egg  to mix.
  3. Combine dry ingredients. Then, cut in bacon fat until the mixture is size of rice grains. 
  4. Mix in wet ingredients. Add enough yogurt(about 3 to 4 teaspoons)to create a biscuit dough. 
  5. Spoon out biscuits (as big or small as you want) onto an iron fry pan. If you snuggle them, they'll come out soft and fluffy.
  6. Bake until golden brown about 20 minutes. More or less, depending on size of biscuits.

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