Long Weekend Dishes: Sweet Potato Biscuits

Sometimes I ask myself: Why don’t I make biscuits more often? They are the very definition of scrumptious, they’re not difficult to make well, are good enough for breakfast with butter and jam as they are for little sandwiches with cheddar or baked ham, and they seem to make everyone happy. In the past, I’ve made a cream biscuit recipe which is the kind you use for a traditional strawberry shortcake and requires rolling out the dough and cutting out the rounds with a floured jar. But yesterday I discovered a new biscuit recipe that I just had to try…Sweet potato biscuits. A dream team combination if there ever was one. I found the recipe in a cookbook that I’ve gushed about in the past: Screen Doors and Sweet Tea by Martha Hall Foose. I discovered the book during a trip to Savannah for a friend’s wedding, and I’ve been loving Foose’s (say that 10 times fast) Southern recipes and anecdotes ever since, which manage to evoke the lively character and flavors of the South’s food traditions, without the folksy hokum of one boisterous, white haired, bejeweled, mayo-loving, tipsy food star…I made the biscuits in the morning and then we had them for lunch, sliced in half while still warm, and then used for sandwiches. On a cutting board I put out a spread of