February 22, 2012

Cooking With Mojo: Maple-Sweet Potato-Cornmeal biscuits

I've had a lot of requests to share some of my recipes and I fully intend to start a food blog or a cooking blog at some point. But for now consider this a "soft open." This recipe is adapted from a recipe in Bryant Terry's phenomenal "The Inspired Vegan". This makes 18-24 golfball-sized delicious biscuits. A bad biscuit recipe turns out biscuits that are basically little nuggets of hate, firm and unyielding. This is the opposite of that. They are fluffy and delicious. INGREDIENTS: * ½ cup Sweet Potato Puree (Note: I take a sweet potato and chop it into cubes then microwave for three minutes. Then add a TBSP of water and puree it.) * ¾ cup whole wheat flour * ¾ cup all-purpose flour * ½ cup cornmeal * 2 tsp baking powder * ½ tsp baking soda * ½ tsp salt * 2 tbsp sugar * 5 tbsp butter * ½ cup milk * 1 tbsp maple syrup * 1 tbsp apple cider vinegar DIRECTIONS Preheat your oven to 425! In a large bowl or the bowl of your stand mixer (you lucky dog), mix together the flours, the cornmeal, the baking powder, the baking soda, the salt, and the sugar. Pinch in the butter with your finger tips until it's all pebbly and even distributed or until you get bored of pinching butter and flour together. In a blender or with an immersion blender, combine the milk, maple syrup, vinegar, and sweet potato puree. Add the wet stuff to the dry stuff. Mix until the dough comes away from the sides of the bowl, but try not to overmix. Overmixing is bad. Use spoons to drop golfball-sized balls of dough onto a parchment paper-lined baking sheet. Bake for 10 to 12 minutes. You'll know they are done when the edges begin to brown a wee bit. Enjoy!