Lowcountry Cuisine Fall/Winter 2019-20

LC 75 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com lowcountry cuisine chef recipes Chefs’ Recipes MEEMAW’S SWEET POTATO BISCUIT 60 Bull Café, Executive Chef Joel Vetsch This recipe comes from Chef Joel’s grandmother. They make a delicious chicken biscuit, or serve them with butter and jam or honey. Makes: 35 biscuits (they freeze well) • 6 pounds sweet potatoes • 3 cups half-and-half • 5 pounds flour (we use White Lily) • 2 cups all-purpose flour • 2 cups brown sugar (packed) • ¼ cup sugar in the raw • 2 teaspoons kosher salt • 2 teaspoons black pepper • 2 teaspoons ground cinnamon • 1 pound butter, lard or Crisco (cut up in chunks) Preheat oven to 400F. Roast sweet potatoes for 80 minutes, then set aside to cool for 15 minutes. Remove the skins and cut potatoes in chunks, and let them continue to cool. This step can be done a day ahead. When ready to make the biscuits, preheat oven to 375F. In a bowl, mash sweet potatoes, incorporating the half-and-half. Texture can be very smooth, or if you prefer, you can leave small lumps. In a separate mixing bowl, whisk together all dry ingredients. Add cut up butter and incorporate until well blended and slightly sticky. Fold in mashed sweet potatoes. (You can use your hands to fold this in if you wish). Flour a large cutting board and roll out biscuit dough. Use a biscuit cutter to make 3-inch pucks. Cover a sheet pan with parchment paper and spray the paper with non-stick cooking spray. Place the pucks on the pan so that they are just slightly touching each other (they will rise more that way). Bake for 30 minutes. Remove from the oven and brush the tops with melted butter, then bake for an additional 2 minutes. When done, place biscuit pan on a wire rack to rest and promote cooling. Warm up to these cool weather dishes Photos provided.