Spiced Sweet Potato Biscuits Recipes

SPICED SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

SPICY SWEET POTATO BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
• Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat.
• Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary.
• Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
• Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven.
• Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.

SPICY SWEET-POTATO BISCUITS

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.
• In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.
• In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.
• Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.