Nutty Yam Biscuits Recipes

GRANDMA'S SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined., Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. , Bake at 425° until golden brown, 8-10 minutes. Remove to wire racks. Serve warm.

NUTTY SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla; add to flour mixture and mix well. , Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on lightly greased baking sheets. Bake at 450° for 12 minutes or until golden brown.

YAM BISCUITS

Steps:

• Preheat oven to 425° F. Line a baking sheet with parchment paper.
• Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss yams, oil and salt in a bowl. Very carefully spread yams on the hot baking sheet. Roast until tender and golden, 20 to 25 minutes, shaking the pan once or twice to turn yams. Let cool and mash. Measure out 3/4 cup puree.
• In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together yam puree and buttermilk. Stir into flour mixture and mix until combine (do not over mix). Add more buttermilk, if needed, to form dough.
• Turn dough out on a lightly floured surface and knead gently 4 or 5 times, adding flour as needed so dough is not too sticky. Shape into a 1-inch-thick flat disc. Cut out 2-inch-wide biscuits. Gather scraps and repeat to cut out more biscuits (do not reuse scraps more than once).
• Place biscuits on prepared baking sheet and bake until golden and firm to the touch, 12 to 15 minutes. Serve warm or at room temperature.

NUTTY YAM BISCUITS

Steps:

• Preheat oven to 450 degrees F & lightly grease several baking sheets.
• In large mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg & almonds.
• In another bowl, combine yams, sugar butter & vanilla, mixing well.
• Add flour mixture to yam mixture & combine thoroughly.
• Lightly flour a working surface, then turn dough onto it, kneading slightly.
• Roll dough to 1/2-inch thick.
• With a 2 1/2-inch biscuit cutter, cut biscuits & place them on the prepared baking sheets.
• Bake 12 minutes or until golden brown.

NUTTY ANZAC BISCUITS

Steps:

• Mix the oats, flour, sugar, coconut, sunflower seeds and walnuts in a large bowl.
• Mix the golden syrup into the melted butter and add this to the center of the dry ingredients.
• Add the bicarbonate of soda to the boiling water and pour into the center of the butter mixture.
• Mix thoroughly.
• Roll about a tablespoon of the mixture into a ball in your hands. Now flatten it between your hands and place it on a greased baking tray.
• Repeat until all ingredients are used up.
• Bake at 150°C for 20 minutes.
• To make them a bit crunchier, leave them in the oven for a further 30 minutes at 20°C.