Here’s the asked-for recipe for sweet potato porter stop biscuits. I basically modified this from a drop biscuit recipe I learned from my mother. It’s wonderfully imprecise – have fun. (And sorry Aussies – you’ll have to convert!)
Heat your oven to 425-.
3 sweet potatoes, cooked and mashed
1.5 cups of all-purpose flour
1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 stick butter, melted
1/2 cup porter (or other beer)
Poor porter into melted butter and set aside. (This gives the butter a chance to semi-solidify with the beer.)
Mix sweet potatoes with flour, then add and thoroughly mix all other dry ingredients.
When mixed, add beer/butter and mix until dough is sticky.
Use 1/4 cup to measure biscuit size, dropping each onto a baking sheet.
Cook at 425- for 15 minutes or until done. (Start checking at 10 minutes, depending on your oven.)
Drop biscuits are typically topped with melted butter; in this case I topped with maple syrup and used a little butter when I sliced them open. They’re good – savory and sweet at the same time; definitely still has the drop biscuit texture!