Yam Biscuits Recipes

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 450 °F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes about 15-18 biscuits.

YAM BISCUITS

Steps:

• 1. Preheat oven to 450 F. In a medium bowl, combine mix & cinnamon.
• 2. Add sweet potatoes and milk.
• 3. Mix until combined and dough forms.
• 4. Turn out dough onto a floured surface and knead a few times. Roll dough out to 3/4 to 1" thickness.
• 5. Cut with a 2-inch biscuit cutter or glass.
• 6. Place on a non-stick baking sheet.
• 7. Bake for 10-12 minutes or until golden brown.
• 8. Note: The leavening agents are already in the baking mix. No need to add baking powder, baking soda, or salt.

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 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.

CHEROKEE YAM CAKES (BISCUITS)

Steps:

• Sift flour, baking soda, sugar and salt into a bowl.
• Pour oil and milk into a measuring cup (do not stir).
• Add to yams and blend well.
• Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
• Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
• Bake at 425º for 10-20 minutes.
• Serve hot, or split when cold and toast.

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.

YAM BISCUITS

Steps:

• Preheat oven to 425° F. Line a baking sheet with parchment paper.
• Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss yams, oil and salt in a bowl. Very carefully spread yams on the hot baking sheet. Roast until tender and golden, 20 to 25 minutes, shaking the pan once or twice to turn yams. Let cool and mash. Measure out 3/4 cup puree.
• In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together yam puree and buttermilk. Stir into flour mixture and mix until combine (do not over mix). Add more buttermilk, if needed, to form dough.
• Turn dough out on a lightly floured surface and knead gently 4 or 5 times, adding flour as needed so dough is not too sticky. Shape into a 1-inch-thick flat disc. Cut out 2-inch-wide biscuits. Gather scraps and repeat to cut out more biscuits (do not reuse scraps more than once).
• Place biscuits on prepared baking sheet and bake until golden and firm to the touch, 12 to 15 minutes. Serve warm or at room temperature.

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.