Sweet Potato Biscuits With Country Ham Recipes

SWEET POTATO BISCUITS WITH HAM

Steps:

• Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
• Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
• Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
• Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
• Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.

SWEET POTATO BISCUITS WITH COUNTRY HAM

Steps:

• 1. Preheat oven to 400 degrees. 2. Boil and mash sweet potato. Add brown sugar, cinnamon, nutmeg, and ginger to mashed potato. 3. In a medium bowl, stir together the flour, baking powder, white sugar and salt. Using hands, cut in the butter until pieces of dough becomes slightly grainy. 4. Mix in the sweet potatoes, and enough of the milk to make a soft dough. 5. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet. 6. Bake for 12 to 15 minutes in the preheated oven, or until golden brown. 7. Cool for 20 minutes, then slice biscuits in half and butter the middle. 8. Layer ham between halves, and enjoy.

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY

Steps:

• Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
• Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
• Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
• Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
• Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.