This week's TWD recipe was Sweet Potato Biscuits, chosen by Erin of Prudence Pennywise. And don't mine look perfect? The total epitome of what a biscuit is - nay, the template of the perfect biscuit? Oh try to make that good, people - I dare you. You won't come close, but hey, imitating perfection can only be beneficial.
In other words, these were a total flop. I don't know what I did wrong, but BOY something went wrong. First, I decided to use regular potatoes, so I boiled some up and mashed them. I did this A) I hate sweet potatoes, and B) the recipe called for canned potatoes, which is anathema to this Prince Edward Islander. We are the land of potatoes! I didn't even know you could buy them canned, and that's the truth.
Anyway, I decided to use some pumpkin as well, as one of the bakers did. I combined 1 cup of pumpkin with 2 cups of mashed taters, and I think that's where things went pear shaped. I tried to convince myself that they were puffy, but yeah, not so much. They were basically more like flatbread, and they were chewy, not flaky. I did use some the next day for an egg mcmuffin type thing, though, so they weren't a total loss.
See? There they are in all their glory! Or infamy, whichever. Slightly puffy, orangey little disks, wheeee go me! I might try these again sometime, this time with just pumpkin.Perhaps I will have to come to terms with not being able to make biscuits, but I'm not ready to accept defeat quite yet.
I think I'm in the minority of people who failed at this, so by all means check out the TWD website to see the blogroll of talented bakers. :)
Oops, they still look really good! Maybe too much potato and pumpkin? These are definitely worth another go.
ReplyDeleteThese look like they'd be great with that lentil soup. Good to find another Canadian in the group. I've put you in my Canuck file. ::g::
ReplyDeleteVery funny blog!
I bet they still tasted great!
ReplyDeleteGlad to see there were others that had some troubles. I'm in good company. Great post. I hope they at least tasted good.
ReplyDeleteHmmm, egg mcmuffin seems like the perfect use for these! Hopefully they still tasted great.
ReplyDeletedef def definitely delicious with the mcmuffin thing, right? You know you are a fighter when you resisit the urge to take the easy path and bake your own potatoe. Go girl? Great job.
ReplyDeleteAmyRuth
Sorry they flopped on ya! Im thinking this recipe gave everyone some issues.I just thrw about 6 of them in the trach can!
ReplyDeleteI love that you have a tag titled "fail". =)
ReplyDeleteI was inspired to do an egg mcmuffin thing too - it was good.
I agree with Margot...maybe if you flip the pumpkin/potato proportions they'd be lighter. Also, it might be a lot of trouble, but you could rice the potatoes like you do for gnocchi. Or you could move on. That's what I'd do...move on and pretend it never happened!
ReplyDeleteYou lucky woman to be from PEI. My husband and I visited years ago and just loved it. These biscuits were definitely much flatter than traditional, but still yummy.
ReplyDeletei am sure it is less to do w/your skills and more to do w/the fact that you used regular potatoes...i think the starch content is different and would affect these.
ReplyDeleteAw, I'm sorry your substitution didn't work out for you! I would blame the potatoes if I were you.
ReplyDeleteJaime, I think it was more my reading skills than what type of potato I used. Dorie says if you are using fresh potatoes to use 3/4 cup of mashed, and, ummmm, I didn't see that part. Perhaps it wasn't in my book! That's what I'll tell people. I used 2 cups of potatoes AND 1 cup of pumpkin. Whoops. ;)
ReplyDeletePurdy, I am lucky to be from PEI. I'm glad you enjoyed your trip here; it's a beautiful spot. :)
Although we seem to have had problems with it, it's a great group of people to bake with. :)
Sorry they didn't work out for you!!! Using regular potatoes is intriguing, though...like, if you had leftover mashed potatoes that were seasoned....hmmmmm.
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