Rosemary Honey together earlier in the week). I highly recommend having a friend like this…being able to throw together a low stress brunch party with good friends, in the dead of winter, and where you don’t have to cook everything is priceless. Here was our menu:
Winter Brunch Menu
We lit a few candles (which the toddlers desperately wanted to blow out instantly), brewed a pot of hot coffee, and poured ourselves some fresh OJ.
We relaxed and chatted to a low key mix of classic jazz and enjoyed the sparkling snow drifts out the windows. Happy winter.
Soundtrack for a Winter Brunch:
Our recipe for Sweet Potato Biscuits was inspired (and simplified) by Martha Stewart.
Sweet Potato Biscuits
Whisk together flour, sugar, baking powder, salt, and baking soda. With your hands or a pastry blender, cut in butter until mixture resembles coarse meal. In a small bowl, whisk together sweet potato puree and buttermilk; combined with flour mixture. Do not overmix.
- 1 3/4 cups flour
- 2 Tbsp brown sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 6 Tbsp chilled unsalted butter, cut into pieces
- another 1/2 Tbsp melted butter and more, for pan
- 3/4 cup mashed sweet potato
- 1/3 cup buttermilk (we used 1 Tbsp yogurt mixed with scant 1/3 c of whole milk)
Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. If dough is too sticky, knead in up to 1/4 c additional flour. Shape into a disk, and pat to approx 1”thickness. With a biscuit cutter, cut out biscuits as close together as possible. Gather together scraps once, and repeat to cut out more biscuits.
Heat oven to 425 degrees. Butter an 8-inch pie pan. Arrange biscuits snugly in pan. Brush with melted butter. Bake until golden, 20 to 24 minutes.