In my next life I'm coming back as Buddy the baker. My youngest Isabella is 6 years old and absolutely obsessed with the Cake Boss series on TLC. On her birthday she asks for Cake Boss DVDs, on her iPod she watches Cake Boss clips on YouTube, the girl is obsessed. Of course, her own dad can hold his own in the kitchen. I can make a stack of waffles topped with fresh berries and whipped cream. I can grill a steak with her name seared on it. I can make her fried chicken just like the Colonel does... But until the day that I can make her a life sized cake in the shape of a Zhu Zhu Pet, I'll always be second in her eyes to Buddy.
So, when she comes crawling into my bed on a weekend morning and says "Daddy, let's bake something for momma to eat in bed" I'm a sucker. I plod downstairs, prod my eyes open and make a quick cup of coffee. We do ourselves up in our aprons and we bake. Of all the cooking I do, it is probably baking I enjoy the least. But I would not trade those mornings for anything in the world. The house is quiet, everyone else is asleep, and Isabella and I are elbows deep in dough.
Most recently we made these really easy and delicious Sweet Potato Biscuits. Served warm, split open with a pat of butter and a cup of coffee, there is no better way to wake up someone you love on the weekend. What do you all like to make for breakfast in bed?
Sweet-Potato Biscuits
Adapted from Paula Deen for Food Network Magazine
Prep Time: 20 min
Cook Time: 15 min
Serves: 9-12 biscuits
Ingredients:
3/4 cup cooked mashed sweet potato (I used canned to save time/effort)
1/3 to 1/2 cup milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits
Preparation:
1. Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet with cooking spray.
2. In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
4. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.
5. Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently re-roll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
"
Printer-friendly version