Moist Sweet Potato Biscuits Food

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.

SIMPLE SWEET POTATO BISCUITS

Steps:

• Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.

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 BISCUITS

Steps:

• Heat oven to 450°F. Stir all ingredients until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Serve warm.

CHEF JOHN'S SWEET POTATO BISCUITS

Steps:

• Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
• Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
• Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
• Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
• Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
• Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
• Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Steps:

• Preheat oven to 400, I place a rack in lowest position in the oven.
• Combine dry ingredients.
• Cut in butter.
• Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
• Gently turn the dough until all sides are covered with flour.
• Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• Pat the dough into a 1 inch thich slab.
• Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• Place on insulated cookie sheet about 1/2 inch apart.
• Put in HOT oven and bake for 12- 15 minutes.
• You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• (I get 9 biscuits when I use a 2 1/2" cutter).

SWEET POTATO DROP BISCUITS

Steps:

• Preheat oven to 425Ëš.
• Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
• Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
• Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
• Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
• Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
• These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
• * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
• Makes about 12 medium or 24 small (bite size) biscuits.

HOMEMADE SWEET POTATO BISCUITS

Steps:

• In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
• In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
• Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
• Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
• Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

SWEET POTATO BISCUITS

Steps:

• Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
• Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
• Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
• Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
• While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.

SOFT SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface. , Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm.