Biscuits: 2 slices bacon, cut in 1/4-in. strips 1 medium orange-fleshed sweet potato, or 2 small sweet potatoes, peeled 2 c. flour 4 tsp. baking powder 1 Tbsp. sugar 1 tsp. baking soda 1 tsp. salt 3/4 tsp. allspice 8 Tbsp. unsalted butter 1 c. buttermilk
Honey Butter: 8 Tbsp. unsalted butter, softened 2 T. honey salt
What to do:
1. Wrap the sweet potato with a damp paper towel and microwave on high until very soft, 3-4 min. Transfer to a bowl, mash with a potato masher, and set aside to cool. 2. Meanwhile, in a medium skillet over medium heat, cook the bacon until golden and crisp, about 8 min. Use a slotted spoon to transfer bacon to a paper towel-lined plate, then set aside to cool. Carefully set aside 2 Tbsp. of bacon drippings from the skillet. 3. Preheat oven to 375°F. Line a large baking sheet with parchment paper. 4. In a food processor, combine the flour, baking powder, sugar, baking soda, salt, and allspice and pulse a few times. Add the cubed butter and pulse to make a coarse meal with a few pea-sized pieces. Transfer mixture to a large bowl and gently mix in the bacon, buttermilk, and 1c. of the mashed sweet potato (save any remaining potato for another use). 5. Transfer mixture to a floured work surface and knead a few times to form a dough. Pat the dough to about 1-in. thick, then gently fold in half. Gently repeat 4 more times. Roll the dough out to 3/4-in. thick, then use a floured 2 1/2-in. biscuit cutter to cut dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits. 6. Bake until the biscuits are browned and a tester comes out clean, 15-18 mins. 7. Meanwhile, combine the softened butter, honey, and reserved bacon drippings, mixing until smooth. Add salt to taste. 8. Serve the biscuits with the honey butter on the side.
* Serving-1 biscuit with 2 1/2 tsp. honey butter.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com