Sweet Potato Buttermilk Biscuits Recipes

SPICED SWEET POTATO BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Set aside.
• In a medium bowl; combine mashed sweet potato, cinnamon, nutmeg, cardamom, and 1/2 teaspoon salt together. Stir mixture together until fully combined. Then pour in buttermilk and stir again until well combined and set aside.
• In a large bowl, whisk together the flour, baking powder, brown sugar, and remaining 1/2 teaspoon salt. Mix well to break up any larger sugar pieces. Use a box grater to grate butter directly into flour mixture. Then use your fingers to work butter into flour mixture by pinching your fingers into mixture creating pea-sized bits of butter throughout.
• Pour sweet potato mixture into flour mixture and use a rubber spatula to mix until just combined.
• Empty dough out onto a lightly floured surface. Coat your hands in a little flour to handle dough and gently knead dough together. Fold dough onto itself about 2-3 times and then use a rolling pin to roll out dough into a rough rectangle (about 2 inches thick). Add a touch more flour to rolling pin to prevent sticking, only if necessary.
• Use a medium-sized biscuit cutter (or a glass cup) to stamp out biscuits but DO NOT twist cutter/glass when stamping dough. Simply stamp out biscuits (punching down and out) and place onto prepared baking sheet. Make sure biscuits are touching as it helps them to rise tall when placed together. Re-roll any remaining dough scraps to make more biscuits.
• Bake biscuits for 15 minutes or until biscuits are golden brown in color.
• Immediately brush biscuits with more melted butter and enjoy warm.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• 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.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

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

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.

SWEET POTATO BUTTERMILK BISCUITS

Steps:

• Oven 475.
• Cut butter into small cubes and chill in freezer for 15 minutes. Place potato into microwave proof dish with 3 T water. Cover, cook on high until very tender (6 - 8 minutes). Mash and refrigerate to cool. Stir in buttermilk. Stir dry ingredients together. Cut in butter. Stir in sweet potato mixture and stir just until dough forms. Kneed lightly, and place dough into a 7x10 rectangle and cut out 10 biscuits. Place 2 inches apart, and bake on top shelf 15 - 20 minutes.
• These don't rise a lot, so make sure you cut them almost the thickness you intend to serve them at.