SWEET POTATO BISCUITS WITH HONEY BUTTER
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri
Provided by Taste of Home
Time 30m
Yield 15 biscuits (about 1/2 cup honey butter).
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BISCUITS WITH HONEY BUTTER
Paula Deen's sweet potato biscuits are delicious as a side dish or slathered with honey butter for breakfast.
Categories Breads
Time 30m
Yield Makes about 10 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the mashed sweet potatoes and ⅓ cup milk. Set aside.
- In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
- Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
- Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a ¾-inch round. Using a 2½ inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.
- In a small bowl, beat together the butter, honey and cinnamon.
- Note: The nutritional information does not include the honey butter.
- Freezer-Friendly Instructions: The biscuits can be baked and then frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.
Nutrition Facts : ServingSize 1 biscuit, Calories 157, Fat 7 g, Carbohydrate 20 g, Protein 3 g, SaturatedFat 5 g, Sugar 4 g, Fiber 1 g, Sodium 125 mg, Cholesterol 19 mg
SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY
This Thanksgiving, we're saying "Goodbye" to basic biscuits and "Hello" to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It's guaranteed to be a melt-in-your-mouth moment!
Provided by Betsy Carter
Categories Appetizers
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
- Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
- Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
- Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
- In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
- Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
- Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
- Serve the biscuits warm with the spicy honey butter.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
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