Althouse: At the Sweet Potato Biscuit Café...

January 15, 2011

At the Sweet Potato Biscuit Café...

... what have you been cooking up in biscuit form lately?

29 comments:

Anonymous said...: Sweet potato biscuits? Might be worth a try, though it'll be hard to top sweet potato pie.

Peter; 1/15/11, 10:31 AM
Lincolntf said...: Those look delicious. Check out the menu at this local (in NC) restaurant. I went there for the first time a couple weeks ago (after years of my wife telling me I'd really like it and me demuring in favor of the local brewery/restaurant) and I'm thinking that I'll be back this week.

http://www.sweetpotatoes-arestaurant.com/index.html

wv: protabut

Pre-ass; 1/15/11, 10:37 AM
Unknown said...: The Blonde is definitely coming over if you keep cooking up all these sweet potato goodies.

ironrailsironweights said...

Sweet potato biscuits? Might be worth a try, though it'll be hard to top sweet potato pie.

That's what The Blonde says.; 1/15/11, 10:42 AM
Anonymous said...: I made sweet potato and bacon biscuits a few years ago for Thanksgivng. Got the recipe from the Food Network's website.

They were delicious. Sweet and salty and savory. I should make them again.; 1/15/11, 10:48 AM
Clyde said...: There's a part of me that applauds experimentation, and there's another part of me that says, "I don't think Grandma done it that way."

My west Texas Grandma made a mean biscuit, by the way.; 1/15/11, 10:49 AM
prairie wind said...: This isn't in biscuit form, but try sweet potato burritos. The recipe calls for kidney beans, but black beans are so much better.; 1/15/11, 10:52 AM
As my whimsy leads me.. said...: Is that a Wisconsin metaphor? Are you asking who among your fans has a bun in the oven? Not I!; 1/15/11, 10:52 AM
Meade said...: @Lincolntf, that looks like my kinda place!

In my mind I'm goin' to Winston Salem, Carolina... Can'tcha smell the Mambo Chicken
Can'tcha taste the comfort food?; 1/15/11, 10:59 AM
traditionalguy said...: Biscuits are made for country ham. Other uses are interesting, but they are not the original use as intelligently designed by the food gods. Unfortunately the suckers are full of salt.; 1/15/11, 11:08 AM
Lincolntf said...: It's worth the trip, Meade.; 1/15/11, 11:11 AM
Ann Althouse said...: "It's worth the trip, Meade."

We're going! My favorite restaurant is already in North Carolina. We need to go to North Carolina to get something to eat.; 1/15/11, 11:25 AM
Lincolntf said...: Well, keep me posted. The Voodoo Pork is on me if you find yourself in Winston.; 1/15/11, 11:40 AM
Chip Ahoy said...: Tiny biscuits

What became of them.

These are diminutive, as far as biscuits go, but larger than I originally intended. I'm still stuck on the idea of tiny biscuits a little larger than oyster crackers.

Speaking of oyster crackers, I invented snail crackers. They're a pain in the butt to roll up individually.; 1/15/11, 11:43 AM
Meade said...: That clinches it! Sometime in 2011. Count on it.; 1/15/11, 11:43 AM
Ann Althouse said...: We will have Voodoo Pork within the year!

And then on to 12 Bones.; 1/15/11, 11:44 AM
chuck b. said...: Althouse is Notable and Quotable in the WSJ today. They spelled Ann correctly.; 1/15/11, 1:25 PM
Ralph L said...: The best pork is east of Greensboro, specifically my employers' church BBQ, but the best country ham is from Virginia. Others have much less salt.

Zephly House in Winston used to serve the only cooked cabbage that I can bear to share a room with. Deep-fried shaved red cabbage.; 1/15/11, 1:52 PM
Peter Hoh said...: The potato blog isn't on your blogroll?

Damn. There's some cruel neutrality for ya.; 1/15/11, 2:30 PM
KJohnson said...: I just made cinnamon-raisin biscuits last night.; 1/15/11, 2:33 PM
Marica said...: We did a biscuit inspired crust for home made pizza last weekend. Delicious.

But the more important issue is what kind of sweet potatoes did you use?; 1/15/11, 5:32 PM
Penny said...: Never met a sweet potato I didn't like, although I will say that the white variety has a distinctly different taste, and apparently isn't readily available. When they appear at the farmer's market, everybody wants them, and then maybe a month later, not to be seen for another year.

Maybe our potato expert knows more about them? They aren't really white, just very pale in comparison to their cousins.; 1/15/11, 5:57 PM
Meade said...: Marica, I prefer the orange-fleshed varieties. The redder, the better.; 1/15/11, 5:59 PM
joewxman said...: making the biscuits right now.; 1/16/11, 11:48 AM
joewxman said...: aboslutely delicious!!!; 1/16/11, 2:41 PM
Meade said...: "aboslutely"

That good, huh?; 1/16/11, 3:03 PM
joewxman said...: whoops...slip on the keyboard!! absolutely..i swear.

and they were great!; 1/16/11, 5:04 PM
Marica said...: I *think* the white fleshed sweet potato that Penny mentioned was the 'Nancy Hall' variety. I grew them last year and they were awesome! I do believe they're considered an heirloom-- I got my slips from a place in Tennessee.

New here to commenting, but I think this is allowed. Penny, you can grow sweet potatoes in containers if you don't have space for a garden. If your climate is such that you see sweet potato vines in flower containers... you can grow the real thing.

Meade-- to each his own! Far be it from me to dictate what my fellow citizens should eat!!; 1/16/11, 5:33 PM
Meade said...: Marica, I completely agree - to each his own. Maybe I'll even try growing 'Nancy Hall' this year. Glad to see you as a new commenter. Welcome!; 1/16/11, 6:30 PM
Marica said...: Meade & Ann-- thank you both for spelling my name correctly.; 1/16/11, 10:14 PM