Cherokee Yam Cakes Biscuits Food

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.

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.

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.