Today was a gray and rainy day in Charlotte. A little rain wasn't going to stop me from taking my daily walk so I put on a jacket and headed outside. I combined my walk with an errand at CVS ... it was a win/win since I got some exercise, got some much needed time to myself, AND picked up some necessities at the drugstore.
|throwback college jacket from Kappa Delta|
After I got back from my short walk it was time to shower and get ready for dinner. I had started the chili around 4pm and got the biscuits ready for the oven at that time as well.
Making chili is one of my favorite dishes to make ... it ends up being a bunch of ingredients thrown into a pot. Tonight's chili might have been one of my best. It had black and red beans, tomato sauce, 1/2 can of Miller Lite, sauteed bell peppers and onion, some frozen corn, hot sauce and spices, and the star ingredient ... CHORIZO!
On the side we had some sweet potato biscuits. I found the recipe on Pinterest a week or two ago and made a batch of biscuits this past Saturday.
Sweet Potato Biscuits - recipe adapted from Sweet Pea's Kitchen
ingredients for 6 biscuits:
- 5/8 cups AP flour
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 2 tsp baking powder
- pinch of salt
- 1/2 cup cooked mashed sweet potato
- 1 tbsp soften butter
- 2 tbsp fat free milk
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a bowl, sift together flour, sugar, baking powder and salt. In a separate bowl mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Add milk, a tablespoon at a time, to mixture and continue to cut in. Turn the dough out onto a floured board and knead until dough comes together. Shape into a disk, and pat to an even 1-inch thickness. With a floured 3-inch biscuit cutter, cut out biscuits and place on prepared baking sheet. Brush tops with melted butter. Bake for 20-22 minutes or until golden brown.