I am not a denier of dreams.
I am not a hater of hope.
I am not a heartbreaker.
So when, last year, due to certain technical miscarriages of justice, I lost a number of SB posts to some Internet black hole, I didn’t think much of it.
But then something happened…
I started to get emails. Facebook messages. Tweets. Twits. All about a certain recipe for Chipotle Sweet Potato Skillet Biscuits.
Again I didn’t think much of it.
But the volume grew. I began to see sweet potatoes in my dreams. Smoke signals on the horizon. All painted with one unavoidable message:
“M., get in that dang kitchen and make those dang Chipotle Sweet Potato Skillet Biscuits again. Photograph it. Blog about it. And stop being a dasher of all that is right and good in this world!”
I really never knew smoke signals could be that long. You guys are gifted.
It was this recent comment that finally pushed me over the biscuit dough precipice:
So polite! And she has company coming!
Catherine, thank you so much for the gentle reminder to do the right thing.
My Valentine to you and all the other Chipotle Sweet Potato Skillet Biscuit lovers out there? The recipe. Finally!
And what a recipe it is.
Make your kitchen smell good.
Make your tummy feel great.
Give your Valentine something to be pretty happy about.
So tell me true: are we square?
Is there any way that you could, uh, stop sending dancing chipotles and sweet potatoes to haunt my dreams?
And Happy Valentine’s! Meagan
Chipotle Sweet Potato Skillet Biscuits
1/4 c. unsalted butter, chilled, cubed
3 c. all-purpose flour
3 1/4 tsp. baking soda
1 tsp. salt
1 c. sweet potato puree (Please see below for instructions on preparing the puree, but note that one large sweet potato yielded approximately the one cup that I needed.)
2 c. buttermilk
4 chipotle chiles
melted butter for brushing
Preheat oven to 475°.
Grease a 10″ cast iron skillet and set aside.
Place buttermilk in a medium bowl and submerge chiles. Set aside to soak for 1 hour.
Meanwhile, peel the sweet potato(es) and cut into several small pieces. Place into a pot of boiling water and boil until fork-tender, approximately 20 minutes. Drain cooked potato pieces and mash with a fork. Set aside to cool.
Place the flour, baking soda and salt in the bowl of a food processor fitted with a steel blade. Pulse-process just to blend. Please note that you don’t want to proceed with this next step involving the butter until you have your chipotle-infused buttermilk and sweet potato puree ready, so now is a good time to stop and attend to those things. To finish the buttermilk, simply remove and discard the chiles. Once the sweet potato puree and infused buttermilk are ready, add the butter to the flour mixture and process until a coarse meal forms. Remove the meal to a large bowl. Fold in the sweet potato puree and then pour in the buttermilk. At this point, I find that the best thing to use for mixing is simply clean hands. Work the dough gently until all the ingredients are incorporated. Once a uniform dough has formed, pinch off small balls and place them in a ring around the edge of the prepared pan. Place two final biscuits in the center (don’t sweat it if you don’t have exactly 10 biscuits; you can either let them go the way they are or pinch little bits off of the formed biscuits to get 10 biscuits). The edges of the biscuits can be touching in the pan. Place the entire pan in the oven and bake for 17 minutes. Remove, brush generously with melted butter and bake for 2 additional minutes. Cool slightly or serve immediately.
YIELD: 10 large biscuits