Sweet Potato Biscuits & Cane Syrup Basil Butter

What better way to start this weekend off than with a big country style breakfast. Breakfast for me is way more than a bowl of cereal on those occasions my entire family gets to eat as one, it is an occasion. Among the many choices of breakfast foods, there is one that goes with just about anything-the humble biscuit. Now of course if you know me, my biscuits are never humble! It is amazing the transformation a simple biscuit can go through to end up being sweet or savory, buttery or cheesy, herby or garlicy, or even a fully satisfying meal in themselves.

Today's recipe utilizes a true Southern staple, White Lily Self Rising Flour. It is so easy to use! The reason this flour is treasured for biscuit making is its low protein content. Less protein makes flour less dense and allows for a super light and fluffy biscuit. Don't fret though, if you don't have any of this Grande Dame of biscuit flours on hand as I have included an alternate recipe which will still yield delicious results.

INGREDIENTS

2 cups White Lily Self Rising flour

3/4 cup buttermilk

1/2 stick salted butter

1/2 cup diced fresh sweet potato

For Cane Syrup Basil Butter:

1/2 stick salted butter

2 fresh basil leaves (dry will not do for this recipe!)

1 tsp. Louisiana cane syrup (honey works well too)

TECHNIQUE

1. Simmer diced sweet potato in water until tender, but not mushy. Drain and cool.

2. Dice butter and place in freezer for several minutes-it has to be COLD. Cut the butter into the flour with a pastry cutter or fork. Stop cutting when butter is the size of small peas, as this is what gives your biscuit flakiness. Genly stir in buttermilk, do not overmix. Now carefully stir in sweet potato, leaving chunky. Place entire dough onto a heavily floured surface and press out with floured hands until approximately 3/4" thick. Cut with biscuit cutter and place onto a floured baking pan. Brush tops of biscuits with 2 additional Tbl. of melted butter. Bake in a

pre-heated oven at 425 F for 10-12 minutes.

Note: Biscuits will rise better if they are placed close together.

3. Meanwhile, soften 1/2 stick butter on counter. Whip with cane syrup and diced basil.

4. Invite me over for breakfast!

P.S. As I promised, here is an alternate version:

Substitute self-rising flour with 1 cup all purpose flour & 1 cup cake flour

Add 2 tsp. baking powder (check date for freshness if you want your biscuits to rise!)

continue with recipe....