Tag: breakfast

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Sweet

Crispy Waffles

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Crispy Norwegian Waffles

This may be an unpopular opinion, but I like crispy waffles. The fluffy, puffy, overly-leavened Belgian waffle never did it for me. As it turns out, there are many different kinds of waffles: Brussels waffles (puffy), American waffles (think Holiday Inn breakfast), Liege waffles (half-formed super sweet waffle-cookies), Galette or Stroop Waffles (the thin, crispy, sometimes caramel-filled cookies). Until the X French Toast experience, adventures in waffling was my favorite morningtime breakfast activity. Oddly enough, my preferred waffle is a crispy version of a Norwegian or Scandinavian waffle.

A Norwegian waffle is typically made in a heart-shaped iron and is thinner than most waffles. Upon discovering my preference, I was overjoyed to poshly note my predilection for a Scandavian culinary experience. Until the Piemaker informed me that my waffle preference mapped to the all-American Waffle House waffle. I’ve still never been to a Waffle House (don’t want to get mugged), but Googling has confirmed that, indeed, I like Waffle House waffles. Without further ado, I give you my recipe for perfectly crispy, Norwegian, Scandinavian, or Waffle House waffles (made in a heart-shaped, diamond-laden waffle iron from the 1970s, courtesy of the parents).  

what you need

3/4 cup all-purpose flour

Dashes of cinnamon, nutmeg, and cardamom

2 tablespoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cornstarch (this is what makes them crispy!)

1 cup whole milk (non-dairy milk will work as well)

1/3 cup melted coconut oil

1 egg (this is also what makes them crispy!)

1 teaspoon vanilla extract

how to make it

Mix dry ingredients together well. 

Add all wet ingredients and whisk until combined.

Let batter stand 10 minutes (allowing baking powder and soda to activate and bubble). 

Pour ~1/2 cup batter into waffle iron and cook until desired doneness (for me, that’s between 4 and 5 minutes). 

Top with maple syrup, berries, berry compote, and/or fresh whipped cream. 

Note: You are going for near perfect fill levels when pouring batter into your waffle iron. Overfill and your waffles will be spongy and undercooked. Underfill and the top portion of the iron won’t make contact with the batter. Both cases will result in waffles that are not as crispy as desired.

Backstory

Doing a PhD brought many new rituals into my life – not all of them welcome and many of them nocturnal. One such ritual was the routine production of these heart waffles between the hours of 1:00am and 4:00am. The Piemaker made these for me when I couldn’t sleep or when I just had to get up and keep my hands on a keyboard through the wee hours of morning twilight. These waffles were one of many things that got me through. They became synonymous with crisis. Bad day, waffles. Can’t sleep, waffles. Impossible due dates, waffles. Disheartening advisor meeting, waffles. Today, I can happily say these waffles have returned to a symbol of happiness and calm mornings. But every once in a while, like this morning when the alarm sounded at 4:30am to write a particularly pernicious proposal for work, I make it until mid-morning, underslept and overcaffeinated, and turn to Norwegian waffles. For other PhD-related stories, see Mongolian Beef Fried Rice. 

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Sweet

Banana Bread

one and a half slices banana bread recipe mom
one and a half slices recipes local delicious food

Mom's Banana Bread

This delicious and simple banana bread is the timeless treat you want with your morning coffee, your afternoon tea, or just after dinner. It has a rightful place on my food blog because my mother made this recipe nearly every other Sunday growing up. There would always be a fresh loaf of banana bread in the house – her version has the golden raisins which is how I make it to this day. And it even freezes well! That’s right, throw a fresh (cooled) loaf in some plastic wrap and put it in the freezer to enjoy a few weeks later. That is, assuming there is any left. 😉

what you need

1 stick (1/2 cup) butter

3/4 cup sugar

1 1/2 cup flour

2 1/4 teaspoon baking soda

1 teaspoon salt

2 eggs

3-4 ripe bananas, depending on size

1 teaspoon cinnamon

1/2 teaspoon nutmeg

(optional) 3/4 tablespoon orange zest

(optional) 3/4 cup golden raisins

(optional) 3/4 cup walnuts 

(optional) 3/4 cup chocolate chips of choice

how to make it

Heat oven to 350.

Cream butter and sugar using food processor or hand mixer. Add eggs and vanilla, and beat for another 30 seconds. Add bananas, mash them up, and stir until well combined. Add cinnamon, nutmeg, and orange peel, and stir. Stir in flour and raisins/nuts/chips (if using) until just combined. 

Spoon into loaf pan, mini loaf pans, standard muffin tins, or mini muffin tins. Cooking times follow.

Standard loaf: 35-40 minutes (makes 1)

Mini loaves: 35-40 minutes (makes 4)

Standard muffins: 35-40 minutes (makes 12)

Mini muffins: 20-25 minutes (makes ~30)

Enjoy with tea or coffee!

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French Toast

one and a half slices maple brunch recipe measurelesslivemore
one and a half slices local simple recipes food

X French Toast

one and a half slices maple brunch recipe measurelesslivemore

Good french toast… like really good french toast… is about 25% quality of your bread (brioche, please, mmm) and 75% technique. The technique isn’t difficult but it is a bit time consuming. And it is best executed alongside bacon (let’s be honest, what isn’t at its best with bacon?).  This french toast came to me by way of a circuitous route, but it is here to stay (story below). It is thick-cut, only mildly sweet, and pairs well with deep maple and salty bacon. 

what you need

1 loaf challah bread (or bread of choice, but I strongly recommend challah)

5 eggs

1 1/2 cups whole milk 

2 teaspoons vanilla extract

1 tablespoon ground cinnamon

2 tablespoons raw granulated sugar

the zest of 1 lemon

2 teaspoons freshly grated nutmeg 

1 package bacon (if desired) OR 3 tablespoons salted butter

**cooking note: while this recipe calls for bacon and brioche, I recently made this more quickly with some leftover sliced baguette from a party. The lemon and nutmeg really elevate the flavor even if you don’t go all in on the bacon-and-brioche method. The result is in the title image.

how to make it

About half an hour before you’re ready to cook, beat eggs, milk, cinnamon, sugar, and vanilla together. Slice the middle of the challah loaf into four thick pieces (about 1 inch wide). Arrange the slices in a deep dish pan and pour the egg mixture over the slices, careful to coat each. Let stand for 15 minutes. Flip each slice and let stand for another 15 minutes. In this interim time, cook up your bacon in a large pan stovetop and set aside.

Pour bacon grease into a cup for disposal but leave the grease residue in the bottom of the pan (if not using bacon, melt the salted butter in the pan over low/medium heat). Sprinkle half the lemon zest and nutmeg into the butter as it melts. Place all four slices of bread in the pan once completely heated and do not move them (you are looking to get a solid sear/char on the bread as you would a piece of meat). Sprinkle remaining lemon zest and nutmeg over top. Cook on lowest possible heat setting for 12 minutes. Your goal here is SLOW and LOW. Low heat; slow cook time.

If the pan looks a bit dry, add a small pat of butter to the center before flipping the slices. Flip each slice and, again, do not move the slices around. Cook on the second side for 12 minutes. At this time, flip each slice and press down on each slice firmly. Cook for an additional 5-8  minutes, until both sides are brown.

Serve with warm maple syrup, a dollop of plain (unsweetened) Greek yogurt, and the side of bacon. 

Backstory

We’ve all got one (or several). Well, most of us do. An ex. My exes have left breadcrumbs along the trail of my life – songs that represented our partnership, local hangouts to which I was hesitant to return after our parting, favorite t-shirts I no longer wanted to wear. But none so powerful, so moving, so unforgettable as this. french. toast.

So, (as all good stories are wont to begin), there was this guy… 

He was a great guy, a smart guy, a guy who was additive in many ways to my already busy and complicated life. He did many things that were helpful like hang pictures straight (for the chick with ZERO spatial reasoning) and advise on car specifications and scotch selection. He did many things that were sweet, like clean my house and make me jewelry. But at the end of one particularly cold February day, we left our sushi nights behind and went our separate ways – such is life – both all the more wiser. When someone exits your life, by choice or by instruction, a hole remains that is difficult to fill until a new routine is formed – new music played in the car, new Tuesday night haunts, and, in this case, new mid-morning brunches. Because this man made me french toast. all. the. time. He made homemade, from scratch, brioche french toast with bacon, and cleaned my kitchen when he was finished. 

After we parted ways, I found myself craving the ex-boyfriend french toast. The puffiest, crispiest, briochiest french toast drowned in legitimate maple syrup, the batter for which was not imposingly sweet, that kept me full for 8 hours given the equal balance of carbohydrates and protein (5 eggs, milk, yogurt, and bacon all to balance out that bread/syrup combo). So, naturally, I started ordering from the local diners. “One order of french toast, please. Hold the syrup (I’ll use my own).” Nothing compared. So I started trying to make the french toast myself, re-creating the method I had watched him execute in my kitchen over the course of months. The result was disastrous. Soggy french toast. Burnt french toast (but somehow still soggy). Overly sweet french toast. Bland french toast. 

It took months of practice – of perfecting, re-creating, re-perfecting, and experimentation to nail it. It has two secrets: 1) low and slow, and 2) cook it in bacon grease. And now, I proudly present to the world, my mastered, ‘moved-on,’ ex-boyfriend French Toast. I hope it brings you all the Sunday morning joy without the heartache of a broken relationship. Next up, queue the Jack Johnson for high school Banana Chocolate Chip Pancakes… 

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Sweet

Lemon Coconut Morning Pudding

one and a half slices lemon coconut overnight oats breakfast easy
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Lemon Coconut Morning Pudding

one and a half slices lemon coconut overnight oats breakfast easy

Okay, okay, this stuff may not look super appetizing, but it tastes fantastic and is packed with very healthy things that make for an awesome breakfast. You are talking something like 20-30g of protein (depending on the yogurt you use and whether you include protein powder). Not to mention the chia seeds, which are packed with fiber, protein, and healthy fats…iron, magnesium, all the healthy B vitamins… This dish is a great meal prep option for the week if you’re into that. I go in and out of Overnight Oats phases but this definitely tops the oats, IMO. This recipe makes one hearty jar. Double it or triple it and divide evenly between more jars for meal prep or other family members.  

🍋🍋🍋

what you need

2-3 tablespoons of chia seeds

1/4 cup of regular oats 

1 cup of nut milk of choice (coconut, oat, macadamia all work well)

1 tablespoon lemon juice

1 tablespoon of lemon zest

1 teaspoon vanilla

1 tablespoon maple syrup

1/2 cup plain Greek yogurt (I💖my Skyr). 

(optional) 1 scoop vanilla protein powder (so, if it’s a gym day, I’ll do this. My plant-based, easy-on-the-stomach protein powder of choice is Sprout Living and their vanilla flavor works well in this).

3 tablespoons fresh coconut flakes, toasted (flakes, not shreds!). It makes a difference. If you haven’t replaced your normal coconut with Let’s Do Organic’s Unsweetened Coconut Flakes and gotten into the habit of toasting them in the oven, this is your sign.

*Note: If you want to double up on the coconut, you can also use coconut milk from a can in place of nut milk. I am really enjoying Native Forest’s Unsweetened “Simple” Organic Coconut Milk. It has none of that guar nonsense. I am constantly on the hunt for nut milks without gums or stabilizers like Malk because, let’s be honest, I just can’t make my homemade almond milk all the time. 

how to make it

The vessel here can get interesting. You can use a mason jar (what the internet uses). You can use a drinking glass (what I use). You can use a tupperware (not recommended unless it is glass). 

Whatever you choose, place all the ingredients inside except the nut milk and, optionally, the toasted coconut flakes. Stir it up well! No need to layer. 

Once combined, pour in the nut milk and continue stirring. 

Cover and place in fridge overnight. Enjoy in the morning. If you didn’t mix in the toasted coconut, you can sprinkle that on top in the morning for a crunchy topping. 

The consistency will have thickened considerably but you want it more like a thick stew than like oatmeal, so play around with it until you get your desired consistency. The type of yogurt you use, the type of milk, and the protein powder all make a difference in the consistency. 

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Sweet

Plate Parfaits

one and a half slices greek yogurt parfait recipe cacao nibs
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The OneandahalfSlices Plate Parfait

There are several OneandahalfSlices signatures: The Signature Salad, The Signature Cocktail, Skillet Cornbread (and how OneandahalfSlices got its name). This indispensable Plate Parfait is definitely a signature for the list.

For whomever has rushed into OneandahalfSlices headquarters (aka my house) mid-afternoon after eight hours at the office and claimed to be starving (you know who you are)… For whomever has woken up at HQ in the morning with only 10 minutes to spare… You have probably been served a OneandahalfSlices Plate Parfait. What is a Plate Parfait? Well… it’s a Greek Yogurt Parfait… on a plate.

It is high in protein, low in fat, great for gut health, and deliciously satisfying at almost any time of day. The go-to breakfast. The I’m Starving snack. The dessert when you really want ice cream but don’t need the sugar.

#equalpartsdisciplineandindulgence 

what you need to know

There is really no incorrect way to make a plate parfait.

Below are the ingredients I use and an example of the assembly.

one and a half slices greek yogurt parfait recipe cacao nibs
  1. berries. strawbs, blackberries, pomegranate seeds, or finely diced peaches and apples are my fruits-of-choice.
  2. nut butter. almond, walnut, sunflower, peanut, thin enough to drizzle.
  3. greek yogurt. no fat or full fat; loving my Skyr recently from Iceland.
  4. granola. homemade granola or my gluten-free amaranth granola.
  5. honey. make sure it is local. did you know that eating local unpasteurized honey can help you build tolerance to local pollens which makes allergy season less dramatic?
  6. flax seeds. for fiber and digestion.
  7. chia seeds. for antioxidants.
  8. cacao nibs. for antioxidants, mood, and immunity.

Now that you’ve got all your favs, go ahead and use a spoon to spread that thick greek yogurt onto a plate using a circular motion. Drizzle with honey and a little cinnamon if you’re feeling fancy. Then pile your fruit high in the center, drizzling the whole ordeal with your nut butter. Now it’s time to sprinkle: granola (no more than 2-3 tablespoons), chia, flax, and cacao. A little toasted fresh coconut can go a long way here as well. Ooh, and toasted chopped hazelnuts (life changing)! But you get the picture. Improv is the main game here with the Plate Parfait. 

🍓🌰🍎

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Sweet

Amaranth Granola

amaranth granola gluten free healthy one and a half slices breakfast recipes
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Gluten-free Puffed Amaranth Granola

You’ve all probably tried my regular homemade granola which is massively better than store-bought granola. And my muesli, while we are on the topic of breakfast foods. But this became my new favorite this year. On a trip to Mexico with My New Roots, the resort had ample gluten-free options. Naturally insistent on sampling one of absolutely everything especially when it comes to baked goods, I tried the lot. And the gluten-free options, in my opinion, were better than the gluten-full options! Hence the birth of the Coricos Cornmeal Cookies. Anyway, this is my new favorite granola. While puffing amaranth might seem at first blush like a serious undertaking, it is one of those things that takes practice but is not particularly difficult. I have tried to describe the process well but just know you need an extremely hot pan, an extremely short time window, and a lot of patience for the first few tries. Happy puffing!

what you need

4  cups puffed amaranth

1 cup chopped raw pecans

1 cup chopped raw almonds

1/2 cup raw pepitas

3 tablespoons chia seeds

3 tablespoons golden flax seeds

2 1/2 tablespoons unrefined coconut oil

1/3 cup honey

1 cup dried fruit of choice (I like blueberries)

2 teaspoons vanilla extract

A healthy amount of cinnamon

how to make it

[heat] oven to 350

[don’t freak out] if you don’t have all the nuts and seeds. Granola is super flexible. The main focus here is on puffing the amaranth. You can use whatever nuts, seeds, dried fruit, or raw coconut is to your taste. No pressure. 

[puff] your amaranth. See notes below.

[combine] amaranth, nuts, and seeds (not fruit) in large bowl. In separate bowl, combine coconut oil, honey, cinnamon, and vanilla. You can melt the coconut oil for 10 seconds (no more) in the microwave to help combine the wet intgredients. 

[pour] the wet ingredients into the dry ingredients, and stir until well combined. 

[bake] granola in two batches spread out on parchment paper on large baking sheets. Bake for 5 minutes, toss granola with a spatula, and bake five minutes more. The granola will turn golden but should not burn. You may need a third round for 3-5 minutes depending, but you should start at 10 minutes to ensure the delicate amaranth does not burn. 

[cool] for ~20 minutes and then mix in your dried fruit of choice. Store in airtight container for up to 10 days, serving over Greek yogurt with fruit as you desire a delicious breakfast or snack. 

how to puff amaranth

Puffing amaranth takes a bit of patience. Basically, you want a super large skillet and you want to get it extra hot (this is on the highest setting on my electric stove until it starts to smoke a bit).  Add your amaranth one tablespoon at a time. It should begin to puff (popping like popcorn) almost immediately. 

KEEP THE PAN MOVING!

You should use a grease screen so keep the adorable little amaranth puffs from popping all over your kitchen. 1 tablespoon of amaranth should puff in 15-20 seconds. You want to pour it into a bowl quickly as you will notice it will start to burn (turn slightly black and smell). Try this on repeat with 1 tablespoon of amaranth at a time until you get the hang of it. 

When you’re ready, graduate to 1/4 cups of amaranth at a time.

pour in 1/4 cup,

place the grease screen,

move the pan constantly as the amaranth puffs (~20-25 seconds for 1/4 cup),

remove from pan quickly and pour into a bowl to let cool.

you should remove the amaranth from the pan while it is still popping slightly… yes… while there are still pops happening! Like microwave popcorn, guys!

It will take you maybe 10 minutes to get the hang of this process and then you’re golden.
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Veggie

Almond Milk

oneandahalfslices homemade vegan vegetarian almond milk recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Fresh Almond Milk

oneandahalfslices homemade vegan vegetarian almond milk recipe

Okay, so I think already, in your head, you’re like “no.”

If you’re at “no,” when I start talking to you about peeling almonds, you’re going to be like “hell, no.” 

I was there. I definitely was there. And then I tried it once and now I just like cannot buy nutmilk.

So no, it’s not that difficult. And yes, it is that delicious. And wow is it perfect for a batch of my Strawberry Almond Cacao Muesli (also known as “overnight oats”). 

Remember, living well is #equalpartsdisciplineandindulgence

what you need

1 cup of fresh, dried, unsalted, unroasted almonds (soaked overnight in tepid water)

1 1/2 cups tepid spring water 

cinnamon

how to make it

Note: when making this for a my week, I usually make a double batch.

[Soak] your almonds, preferably overnight. Ensure they are fully covered with water. The next morning, rinse your almonds and return to the bowl in fresh water. 

Now you can begin to [peel]. The little skins should pop off with a little squeeze, leaving the pale, raw almond underneath. This may look daunting but I swear 2 cups of almonds in a bowl takes 15-20 minutes to peel and then you’re done. 

[Blend] the peeled almonds, water, and cinnamon on high in a blender until completely smooth and frothy. Store in a pitcher in the fridge for up to one week. 

At this point, you can [strain] your almond milk through a cheese cloth if you like it really smooth. But I make this to go into my Muesli and for that I like to keep the texture. No straining required. 
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Veggie

Muesli

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OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Almond Muesli with Strawberries and Cacao

also known as "Overnight Oats"
local homemade healthy oneandahalfslices

Porridge, oatmeal, overnight oats, granola – there are many oat-based breakfast options but this one is really special. It can be made at the beginning of a week or weekend to have for several days and is my favorite thing to munch in the morning before a heavy lift (just enough energy and no weirdness in the stomach). The flavors are so fresh and delicate, though, I definitely would not couch it as exclusively a pre-workout food. This is perfect for a weekend morning, quiet with lots of stretching and dance, or videogaming and photography. It is simple and quick. To make it really, really shine, you should make your own Almond Milk for it (and before you object like crazy, it’s not as difficult as it sounds). But you can just as easily use any store-bought milk you prefer like oat, cashew, or macadamia. 

What makes this muesli so special?

The freshness, the richness, the simplicity.

The delicacy of the flavors.

The lightness of the dish itself while still making you feel satisfied. 

#equalpartsdisciplineandindulgence

what you need

1 1/4 cups nut milk of choice (I vote that you try making your own Almond Milk if you never have)

1/2 cup rolled oats

2 tablespoons flax or golden flax seeds

1/4 cup strawberries, diced (or berry of choice)

4 tablespoons fresh honey or maple syrup

2 tablespoons cacao nibs (that’s “cacao” not “cocoa”)

1 tablespoon lemon zest

Cinnamon

how to make it

Prepare your Almond Milk as indicated in this post. Or get your store-bought nut milk ready. 

Place rolled oats, flax seeds, and lemon zest in a small container and top with Almond Milk. Drizzle on some honey and place in the fridge overnight. 

In the morning, give it a stir. Top with additional flax, berries of choice, cinnamon, cacao nibs, and more honey. Enjoy hearty, cool, and satisfying. 

out of fridge
after a good stir
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Omni

Crab Avocado Toast

one and a half slices crab avocado toast healthy recipe eggs breakfast
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Maryland Crab Avocado Toast

one and a half slices crab avocado toast healthy recipe eggs breakfast

2022 was supposed to be the year of risotto. And here we are midway through the Fall and I have yet to make or attempt risotto. Instead 2022 has been the year of Aperol (Aperol Spritz, Paper Plane), the year of putting chimichurri on everything, the year I learned to make authentic tiramisu, and the year of Crab. (and, yes, for all you Chinese Zodiak fans out there, I realize that 2022 is actually the year of the Tiger). 

🦀🐯

New people, big love, and good life have found me tucked away in corners of Saint Michaels, Maryland and the like splitting crabs open down the middle and pulling out that sweet meat for hours on end under hot sun with an orange crush to keep me company. I entered a raffle for a baby blue Mustang and it was worth the entry price for the dream of winning. Someone almost pushed me into murky canal water and crab meat has saved many an idle Thursday afternoon when the work day was just a little more oppressive than the August heat. I’ve grown accustomed to the smell of Old Bay – even come to love it – and relish the tiny plastic containers of leftover picked crab we diligently carry home with an eye towards another meal. While crab and scrambled eggs has been a favorite, nothing compares to finding yourself with leftover crab meat and leftover chimichurri on the same day. On that day – on that very special day – the scrambled egg, crab meat, avocado toast with chimichurri is ripe for the making and there is no resisting the most elegant of all possible brunches. Local Chesapeake crab meat, vibrantly green chimi, scramble, avo, and oil atop a slightly crisped sour dough. Nothing says summer brunching like this. So even if you aren’t from Virginia or Maryland, find a bit of crab meat and let this one change your morning. 

🥑

what you need

2 slices of sourdough or bread of choice

Good olive oil

3 eggs, scrambled with a splash of milk, salt, and paprika

1 avocado, cut in half and thinly sliced

5-6oz fresh crab meat

(optional) leftover chimichurri

how to make it

Toast sourdough lightly on both sides (I typically do this in the broiler in the oven). 

Drizzle lightly with olive oil and add a layer of chimichurri, if using.  

Layer on the egg, the avocado, then the crab meat. 

Sprinkle with salt, cracked black pepper, and a dash of paprika or cayenne. 

Serve warm. 
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One and a Half Slices breakfast brunch thin pancake recipe

Silver Dollar Pancakes

Growing up my dad – like everyone’s dads – made pancakes for breakfast. Left to my own devices, I would always select crispy waffles or French toast, but we all know that, of the three,

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April 17, 2022 No Comments
one and a half slices borek cigara boragi recipe

Borek

Borek [boh-rek] (plural Böreği) is a delicious Turkish/Eastern European street food that I added to the OneandahalfSlices repertoire in college when a Turkish friend took the time to teach me a little of his home

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May 28, 2022 3 Comments
one and a half slices sweet potato biscuit recipe

Sweet Potato Biscuits

As if the OneandahalfSlices flaky biscuits weren’t delicious enough, this variation on the theme is the perfect spring, summer, or fall use for that extra large, earthy sweet potato you ‘ll get all season long.

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June 11, 2022 No Comments
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Sweet

Sweet Potato Biscuits

one and a half slices sweet potato biscuit recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sweet Potato Biscuits

one and a half slices sweet potato biscuit recipe

As if the OneandahalfSlices flaky biscuits weren’t delicious enough, this variation on the theme is the perfect spring, summer, or fall use for that extra large, earthy sweet potato you ‘ll get all season long. Just like the one I got in my first CSA pick-up of the season from Potomac Vegetable Farm last week! The sweetness in these beauties comes from the sweet potato itself which means that there is no sugar in this recipe. Surprisingly the pulp doesn’t make the biscuit dense at all. You may have to play with sweet potato-to-dough ratio a bit (I believe I ended up adding more flour as I folded the biscuits over on themselves), but in the end this recipe comes together pretty nicely. The flavor profile is unique but subtle – perfect for brunch or as a side dish to a roasted chicken or turkey dinner. 

what you need

2 cups of flour

puree from 1 extra large sweet potato (about one heaping cup)

1 tablespoon baking powder

2 teaspoons salt

1/2 teaspoon baking soda

8 tablespoons cold butter cut into tiny pieces

a little more than 1/3 cup whole milk

how to make it

Preheat oven to 400 and bake the sweet potato for 60-90 minutes or until soft. Use a fork to poke holes in the top of the sweet potato and place on foil as it will leak. 

Sift dry ingredients into a food processor and pulse a couple times to combine. Add the butter and pulse until only small, pea-sized pieces of butter remain. 

Squeeze the sweet potato puree out of the sweet potato skin into a bowl. Add the milk to the sweet potato and combine until very, VERY smooth. Mix the sweet potato mixture into the dry mixture using a spatula to massage until the dough becomes less crumbly and begins to come together.

This might take a moment but DO NOT OVERMIX. 

Turn the dough out onto a lightly floured surface, pat it out until it is about an inch thick, and fold it over on itself several times to create layers, careful not to mash the dough too much. 

Use a glass to cut the biscuits into rounds. Do not twist the glass. Transfer the cut biscuits into a cast iron skillet. brush with melted butter, and bake ~25 minutes in the oven (still at 400). 

You can easily freeze these biscuits and bake them as needed. Enjoy with butter, honey, or a deep berry jam. 
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