The Roanoker - March/April 2020 - 16

southern spoonful

A Southern
Belle Brunch
Welcome friends and family to celebrate the
arrival of spring with a leisurely brunch.

photographed by ASHLEY CUOCO
KENTUCKY LEGEND
HAM BISCUITS

AS A SOUTHERN COOK,
born and bred, I believe that
kitchens make the best family
rooms, anything is better when it
sits on a biscuit, and coffee should
always be served with cake. It is
in this spirit that I present to you
some of my favorite brunch recipes.
Brunch is the perfect blending
of breakfast and lunch. As spring
approaches and days get longer,
we southerners can stretch this
meal to an all-day event. So dress
up your table with Grandma's
prettiest china and some delicate
daffodils plucked from the garden,
and delight your guests with these
southern brunch treats:

Mini Sweet Potato Biscuits
with Kentucky Legend Ham

Mini Sweet Potato Biscuits
Recipe adapted from Martha Stewart's sweet potato
biscuit recipe. Yield: 24 biscuits. Preheat oven to 425
degrees Fahrenheit.
*	
*	
*	
*	
*	
*	

1¾ cups unbleached all-purpose flour
2 tablespoons light brown sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
6 tablespoons chilled unsalted butter, cut
into pieces, plus 2 tablespoons melted
butter for tops of biscuits
*	 1 large sweet potato, roasted, peeled and
mashed (about ¾ cup)
*	 ¹/³ cup buttermilk
Sift together flour, sugar, baking powder, salt
and baking soda. With a pastry blender or two
knives, cut in butter until mixture resembles coarse
meal.
In a separate small bowl, mix the mashed
sweet potatoes and buttermilk. Add the flour
mixture to the potato mixture and mix to make a
soft dough (do not overmix).
Turn the dough out onto a floured board and toss
lightly until the outside of the dough looks smooth
(add more flour as needed so that the dough does
not stick to the board). Roll the dough out to 1-inch
thick and cut with a 2⅛-inch biscuit cutter.

16

MARCH/APRIL 2020

Place the biscuits on a greased baking sheet
and coat tops with melted butter. Bake for 15-20
minutes. (Turn the baking sheet one rotation in the
oven after baking 10 minutes.)
Kentucky Legend Ham Biscuits
Preheat oven to 350 degrees Fahrenheit.
*	 1 pound sliced Kentucky Legend Ham
(available at Kroger)
*	 1¹/³ cups grainy mustard
*	 1¹/³ cups light brown sugar
Place mustard and brown sugar in a mixing bowl.
Stir to combine. Place slices of ham in a baking
pan and slather with half of the mustard mixture.
Place in oven and bake for 12-15 minutes or until
the ham is warm. Remove from oven and cut
slices into pieces that will fit on biscuits.
Split the biscuits and using the remaining
mustard mixture, spread it on the top half of each
biscuit. Place ham on bottom side of biscuits.
Place tops on biscuits and place on serving plate.

Mimosa Asparagus

Yield: 4 servings. Preheat oven to 350 degrees
Fahrenheit.
*	 1¼ pound fresh thin asparagus spears
For breadcrumbs:
*	 1 cup breadcrumbs (day-old bread makes
the best bread crumbs)
*	 ½ cup grated Parmesan cheese
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The Roanoker - March/April 2020

Table of Contents for the Digital Edition of The Roanoker - March/April 2020

The Roanoker - March/April 2020 - Intro
The Roanoker - March/April 2020 - Cover1
The Roanoker - March/April 2020 - Cover2
The Roanoker - March/April 2020 - 3
The Roanoker - March/April 2020 - 4
The Roanoker - March/April 2020 - 5
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The Roanoker - March/April 2020 - Cover3
The Roanoker - March/April 2020 - Cover4
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