Simple Sweet Potato Biscuits Food

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.

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 OR PUMPKIN BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
• Fork-sift or whisk 2 cups of flour, cinnamon, and nutmeg in a large bowl, preferably wider than it is deeper, and set aside the remaining 1/4 cup of flour. Scatter lard over the flour and work in by rubbing fingers with the lard and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.
• Make a deep hollow in the center of the flour with the back of your hand. Scoop the sweet potatoes into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the sweet potatoes. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If too dry, add 1 to 4 tablespoons of milk.
• Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
• Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 12 to 14 minutes, depending on thickness, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 6 to 8 minutes until the biscuits are light golden brown.
• Meanwhile, whisk the confectioners' sugar and milk until smooth to make an icing. When the biscuits are done, remove from oven and slide them onto a rack over a piece of wax paper. Drizzle the icing over the warm biscuits. Discard the paper with the excess icing. Serve hot right away.
• Sift together 1 cup all-purpose flour (or 1/2 cup cake flour with 1/2 cup all-purpose flour), 1/2 to 1 teaspoon salt, and 1 1/2 teaspoons baking powder.

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:

• Preheat the oven to 400 degrees F. Whisk together the pureed sweet potato with the milk until smooth. Set aside.
• In a medium bowl, sift together salt, flour, and baking powder.
• Cut cold vegan butter into the flour mix, mixing until a grainy meal is formed.
• Fold flour into the mashed sweet potatoes and knead it into a dough (but do not over-knead). Scoop ice-cream-sized dollops onto a greased baking sheet, pressing the top of each biscuit down slightly.
• Bake for 20 minutes and then remove from the oven and allow to cool.

SWEET POTATO BISCUITS RECIPE

Steps:

• Preheat oven to 400°. Stir first 3 ingredients together in a large bowl. Add sugar, baking soda, and 3 cups flour, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead 8 to 10 times, adding up to 1/3 cup more flour to prevent dough from sticking. Roll dough to 3/4 inch thick; cut with a 2-inch round cutter. Place biscuits on a lightly greased (with cooking spray) baking sheet.
• Bake at 400° for 15 to 20 minutes or until golden brown.

EASY SWEET POTATO BISCUITS

Steps:

• Cut butter into biscuit mix until crumbly.
• Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
• Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
• Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden.

SWEET POTATO BISCUITS

Steps:

• Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
• In a large bowl, whisk together self-rising flour and sugar.
• Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
• In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
• Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
• Press dough to 1-inch thickness.
• Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
• Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
• Preheat oven to 450°F.
• Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

SWEET POTATO BISCUITS

Steps:

• Sift dry ingredients.
• Add shortening and potato and mix thoroughly.
• Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky).
• Bake in 400 degree oven 12 to 15 minutes.
• Mrs Harold T. Cook

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.

SWEET POTATO BISCUITS RECIPE

Steps:

• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• In your food processor, add the flour, brown sugar, baking powder, cinnamon, salt, cloves, nutmeg and baking soda.
• Pulse until well combined.
• Add in the butter and pulse until it resembles coarse crumbs.
• Mix buttermilk and sweet potato puree in a small bowl.
• Remove the mixture from the food processor and gently fold in the sweet potato buttermilk mixture.
• Flour a clean surface and add dough to it, patting to a 1-inch thickness.
• Cut into 8 biscuits with a 3-inch biscuit cutter or cut into squares.
• Add to the baking sheet and brush lightly with a mixture of the egg and milk then sprinkle the sanding sugar over the biscuits.
• Bake for 18 to 20 minutes.

EASY SWEET POTATO BISCUITS (SCONES)

Steps:

• Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter or cut into triangles, (you may need more flour, as dough is sticky). Bake in 400℉ (200℃) oven 12 to 15 minutes. Glaze if desired.

PAULA DEEN'S SWEET POTATO BISCUITS RECIPE

Steps:

• Sift the all purpose flour, sugar, salt, and baking powder in a bowl. Mix them together and add sweet potatoes to it. Add a few tablespoons of milk and mix to form a soft dough.
• Sprinkle the flour on the dough and toss it lightly to have a smooth surface. Use a biscuit cutter to cut out the pieces for biscuits from the dough. Place these biscuits on a greased roasting pan and brush their surface with melted butter.
• Bake these biscuits for at least 15 minutes until they're crispy and brown. Let it cool for few minutes after removing them from the oven. Serve with the Thanksgiving meal.

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:

• In large bowl, mash potatoes, sugar and butter.
• In separate bowl combine dry ingredients.
• Add dry ingredients to potato mixture mixing well.
• Cover, let sit at room temperature at least four hours.
• Roll out thick (1 inch) on floured board. (If dough is too sticky, work in more flour).
• Cut with biscuit cutter.
• Place on lightly greased cookie sheet about 2 inches apart.
• Bake in preheated oven at 400°F for 15-20 minutes.
• Serve hot with orange butter.
• Makes 2 dozen biscuits.

SWEET POTATO BISCUITS RECIPE

Steps:

• Preheat oven to 350 F.
• Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, add in eggs, grass-fed butter and date sugar. Mix together using a hand mixer.
• In a separate bowl, combine dry ingredients of oat flour, cassava flour, arrowroot starch and baking powder.
• Slowly add dry ingredients to the wet ingredient mixture and incorporate until well-combined.
• Add in sweet potato mixture and stir again until just incorporated.
• Take the sweet potato biscuit dough and divide into two parts.
• Place parchment paper on the countertop or cutting board and sprinkle cassava flour on top.
• Using a rolling pin, roll out the first dough section. Use a round glass or biscuit cutter to cut out biscuit shapes. Repeat with the second dough section.
• Bake sweet potato biscuits for 10-12 minutes.
• Serve warm and top with grass-fed butter, apple butter and/or jam.

SWEET POTATO BISCUITS

Steps:

• Preheat oven to 450°F.
• Stir together all ingredients until soft dough forms.
• Place dough on surface dusted with biscut baking mix. Roll dough in baking mix to coat. Shape into a ball.
• Knead 3-4 times.
• Roll 1/2 inch thick.
• Cut with 2 1/2-inch cutter dipped in baking mix.
• Place with edges touching on ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.

SWEET POTATO BISCUITS

Steps:

• Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt.
• Add the cold butter cubes to the dry ingredients and use your fingers to work the butter down into the flour. Some butter bits will be the size of peas, others the size of oat flakes. Work quickly as to not warm the butter too much. This could also be done with a pastry blender tool or in a food processor fitted with a blade attachment.
• In a small bowl whisk together mashed sweet potato and buttermilk. Add all at once to the dry ingredients and use a spatula to fold the ingredients together into a soft but shaggy dough.
• Turn the dough out onto a lightly floured work surface and pat into a 1-inch thick disk.
• Use a 2 or 3-inch biscuit cutter to cut rounds. Gently re-roll scraps and create more rounds .
• Place on prepared baking sheet and brush the tops lightly with buttermilk. Sprinkle with sea salt and smoky paprika.
• Bake for 16-18 minutes or until puffed and lightly golden on top. Remove from the oven and allow to cool for 10 minutes before serving.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F, then generously butter a baking sheet.
• Wrap sweet potatoes in foil in a single package & bake until tender, about 1 hour, then remove from the oven, unwrap & set on a wire rack to cool somewhat. Raise oven temperature to 425 degrees F.
• When potatoes are cool enough to handle, peel & mash them, so that you have 1 cup of puree.
• In a mixing bowl, whisk together the flour, baking powder, brown sugar, nutmeg & salt, then stir in the pepper before adding the butter. Cut in the butter, combining & mixing until coarsely crumbled.
• Make a well in the center & add the cup of mashed sweet potatoes, stirring together gently with a fork, then stir in enough cream to make a sticky but manageable dough.
• Transfer the dough to a floured surface & pat or roll to a thickness of 3/4 inch. Use a floured 2 1/2-inch biscuit cutter to cut out rounds of the dough, & transfer them to the prepared baking sheet. Re-roll the dough as necessary, until the dough is used up.
• Lightly brush the tops of the biscuits with the beaten egg, then bake until the biscuits are golden brown, about 15 minutes.
• Serve hot, with butter & ENJOY!

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a medium, microwave-safe bowl, use a fork to mash the sweet potatoes. Then, add the brown sugar, cinnamon, and nutmeg. Stir to combine, and microwave for 2 to 3 minutes until the sweet potatoes are warm and the sugar is dissolved. Add the heavy cream, and stir to combine.
• Pour the sweet potato mixture into the flour mixture, and use a wooden spoon to mix well. Transfer the dough to a lightly floured work surface. Knead until the dough comes together (it will be slightly sticky).
• Use a rolling pin to roll the dough to about an inch thickness. Dip a biscuit cutter into flour, and cut straight down into the dough without twisting. Place the biscuits onto the prepared baking sheet, and bake for 20 to 25 minutes until the tops of the biscuits are golden brown.
• Serve warm, and store any leftover in an airtight container for up to 3 days.

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.