This recipe, from Harvey Morris, creator of Baked Chicago, won the grand prize in the 2013 Sweet Rewards Recipe Contest, sponsored by the Louisiana Sweet Potato Commission. Harvey lands on the foodie spectrum somewhere between a snack scientist and edible artist. He likes recipes (and the subsequent clean up!) to be easy to execute and to deliver bold flavors and satisfying textures. Baked Chicago, now in its 7th year, features over 500 original recipes, including nearly 3 dozen featuring one of his favorite ingredients: BACON!
With sharp Cheddar cheese, crispy bacon, sweet potatoes and a hint of spice from the cayenne, this needs to become your go-to biscuit recipe. Serve them to your guests on Super Bowl Sunday; just be sure to have lots of butter handy! Or serve these up as breakfast sandwiches. Just add eggs, bacon or sausage and some melted cheese to get your Super Bowl party started early.
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon dark brown sugar
1 teaspoon kosher salt
3/4 teaspoon cream of tartar
1/4 teaspoon cayenne pepper
1/3 cup butter, cut into pieces
1 cup shredded sharp Cheddar cheese
4 slices cooked and crumbled bacon
1 cup whole milk
1/2 cup mashed sweet potato
1. Preheat your oven to 450F degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, brown sugar, salt, cream of tartar and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in Cheddar cheese and bacon. Make a well in the center of flour mixture.
3. In small bowl, whisk together milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until combined. Turn dough out onto a well-floured surface. Knead gently 12 times. Roll dough to a 3/4-inch-thick rectangle. Cut into 8 rectangular pieces.
4. On the prepared baking sheet, place biscuits 1 inch apart. Bake until lightly browned, about 12 minutes. Serve warm.