Sweet Potato Ham Biscuits with Balsamic Blackberry Drizzle

Sweet Potato Biscuits with Ham, Arugula and Blackberry Drizzle

So, I got an Easter ham at a great price thanks to after-Easter sales. And there are three of us. We like ham and all, but that is a LOT of ham.  The actual ham cookery wasn’t special (bonus recipe: cook spiral ham according to directions on package; use glaze included in mesh bag as instructed), but the leftovers… well, aside from the split pea soup that I love so much, I’m pretty determined to do something decent with them. This was the first step!

There are two parts to what was going on here, and one of them was great. I was pretty dubious about the blackberry drizzle, and it worked very well. All the flavors went together great, in fact. The biscuits, on the other hand… those didn’t go so well. Oh, they TASTED great, but the dough was too soft and the didn’t hold together even after they were cooked. I’d add another half-cup of flour if I was making them again (and indeed, the recipe reflects that). Also, they filled my 12″ skillet tightly when the original recipe called for a 10″ one. Also also, I still find Jeff Mauro annoying; why does he keep making good food? (Help, my first world problems are showing!)

Sweet Potato Ham Biscuits with Balsamic Blackberry Drizzle, adapted from Jeff Maur0

Biscuits:
1 lb. sweet potatoes (3 medium)
2 Tbsp. buttermilk
pinch nutmeg
3 c. flour
1 3/4 tsp. baking soda
1 tsp. salt
3 Tbsp. brown sugar
3/4 c. (1 1/2 sticks) butter, very cold, cut into wee cubes
2 Tbsp. melted butter

Balsamic Blackberry Drizzle:
1 jar (12-13 oz.) blackberry jam
1 c. basil leaves and stems
1/2 c. Balsamic vinegar
1/4 c. yellow mustard
1 tsp. whole black peppercorns

Serving:
Leftover ham (reasonable amount)
Arugula (couple handfuls)

Bake the potatoes: Heat the oven to 425F. Wash and fork sweet potatoes. Put them directly on the oven rack with a pan beneath them to catch drips and bake for around an hour, until they’re soft through. Leave the oven on.

Make the biscuits: Grease a 12″ cast iron skillet. Let the potatoes cool for a few minutes (until you can pick them up without being all OW OW OW), then peel them into the bowl of a food processor. Add the buttermilk and nutmeg and process until you have a lovely puree. Whisk the flour, baking soda, brown sugar, and salt together. Add the butter and cut in until there are no larger than pea-sized chunks. Stir in the sweet potato puree until just mixed. Flour a board, turn the dough out and pat it into a 3/4″ amoeba; cut biscuits of your preferred size. Start in the center of the skillet and nestle the biscuits in a pretty radial pattern. Brush with melted butter. Bake for 18-20 minutes or until lovely.

Make the drizzle: Dump everything in a pot. No, seriously. Everything. No, don’t chop the basil. Stop crushing the peppercorns. Stir. Cook over medium-low heat, making faces at it occasionally, and taste it after 5-ish minutes. Make a surprised face and keep stirring for 2-5 more minutes or until it’s thickened up a bit. Strain it into a bowl and discard the wilty, sad basil leaves. They gave their lives for a good cause!

Assemble: Split biscuit. Apply ham. Apply arugula. Apply drizzle in preferred amount. Apply biscuit top. Eat!

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~ by iliadawry on 31 May 2013.

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