SWEET POTATO BISCUITS
Steps:
- Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
- In a large bowl, whisk together self-rising flour and sugar.
- Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
- In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
- Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
- Press dough to 1-inch thickness.
- Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
- Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
- Preheat oven to 450°F.
- Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!
Nutrition Facts : ServingSize 1 biscuit, Calories 259 kcal, Carbohydrate 36 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g
SUGAR-CRUSTED SWEET POTATO BISCUITS
Drop biscuits are sweetened with mashed sweet potato and a bit of brown sugar with an extra sprinkle on top for a pretty sugar coating.
Provided by MarthaWhite(R)
Categories MarthaWhite®
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
- Combine milk, sweet potato and sour cream in small bowl; blend well. Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). Drop dough by 1/4 cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
- Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 23.1 g, Cholesterol 3.9 mg, Fat 5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 271.5 mg, Sugar 6.3 g
SWEET POTATO BISCUITS
Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 2h10m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
- Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
- Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
- Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
- While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.
SUGAR-CRUSTED SWEET POTATO BISCUITS
Make and share this Sugar-Crusted Sweet Potato Biscuits recipe from Food.com.
Provided by Joy1996
Categories Breads
Time 25m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Spray cookie sheet with Pam.
- In medium bowl combine flour, baking powder, salt and 2T.
- brown sugar; mix well.
- Using pastry blender or fork, cut in shortening until mixture is crumbly.
- In a small bowl combine milk, sweet potato and sour cream; blend well.
- Add to flour mixture all at once, stirring just til moistened.
- Drop 1/4c.
- dough at a time onto cookie sheet; sprinkle with remaining 2T.
- brown sugar.
- Bake for 15-20 minutes, or until peaks and bottoms of biscuits are golden brown.
- Remove from pan immediately.
- Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!
Nutrition Facts : Calories 154.8, Fat 5.3, SaturatedFat 2, Cholesterol 4.7, Sodium 203.6, Carbohydrate 24, Fiber 0.9, Sugar 5.3, Protein 3
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- In a mixing bowl, stir together flour, baking powder, sugar, and salt until well combined. Using a pastry cutter or your hands, cut butter into flour until only a few pea-size pieces remain. In a separate bowl, stir together buttermilk and sweet potato until homogenous. Add to dry ingredients and use a spoon to mix ingredients together until a shaggy dough forms. Flour your hands and press the dough together until all of the dry ingredients in the bowl are incorporated into 1 large dough mass.
- Line a 9-inch round metal cake pan with parchment paper and grease with cooking spray. Transfer dough to a well-floured surface. Press the dough down and use a rolling pin to roll the dough out to a 3/4-inch thick disc. Using a 3-inch round cutter, cut out 1 biscuit from the dough and place it in the center of the prepared cake pan. Cut out 4 more biscuit rounds from the dough and place them around the perimeter of the cake pan, allowing them to touch each other and the center biscuit. Reroll the dough scraps to 3/4-inch thickness, and cut out remaining 2 biscuits. Fit them snuggly in the cake pan so all of the biscuits are touching (6 biscuits should be surrounding the biscuit in the center). Transfer to the freezer for at least 1 hour.
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