Sweet Potato And Black Pepper Biscuits Recipes

Steps:

• Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
• Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
• Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
• Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
• While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.

Steps:

• For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.
• Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix.
• Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits.
• Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes.
• Reduce the oven temperature to 350 degrees F.
• For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.
• For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)
• For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese.
• To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side.
• Recipe courtesy of Damaris Phillips