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!
Nutrition Facts : ServingSize 1 biscuit, Calories 259 kcal, Carbohydrate 36 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g
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
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes 8
Number Of Ingredients 8
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 WITH PEPPERED PORK LOIN, APPLE MUSTARD BUTTER AND SALAD
Provided by Damaris Phillips
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.
- Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix.
- Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits.
- Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes.
- Reduce the oven temperature to 350 degrees F.
- For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.
- For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)
- For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese.
- To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side.
- Recipe courtesy of Damaris Phillips
SWEET POTATO BISCUITS
Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 2h10m
Yield 12 biscuits
Number Of Ingredients 15
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 BUTTERMILK BISCUITS
These biscuits are a perfect, savory treat with hot, winter foods! I pulled it from a magazine in the dentist's office, and tested it out on the kids. When I looked through other recipes in the database, I didn't see a savory one that matched this, so thought I would share!
Provided by megryanmom
Categories Breads
Time 40m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 259.5, Fat 9.8, SaturatedFat 6, Cholesterol 25.5, Sodium 558.7, Carbohydrate 37.5, Fiber 1.9, Sugar 3.9, Protein 5.3
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SWEET POTATO BISCUITS RECIPE - SOUTHERN LIVING
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- In a mixing bowl, stir together flour, baking powder, sugar, and salt until well combined. Using a pastry cutter or your hands, cut butter into flour until only a few pea-size pieces remain. In a separate bowl, stir together buttermilk and sweet potato until homogenous. Add to dry ingredients and use a spoon to mix ingredients together until a shaggy dough forms. Flour your hands and press the dough together until all of the dry ingredients in the bowl are incorporated into 1 large dough mass.
- Line a 9-inch round metal cake pan with parchment paper and grease with cooking spray. Transfer dough to a well-floured surface. Press the dough down and use a rolling pin to roll the dough out to a 3/4-inch thick disc. Using a 3-inch round cutter, cut out 1 biscuit from the dough and place it in the center of the prepared cake pan. Cut out 4 more biscuit rounds from the dough and place them around the perimeter of the cake pan, allowing them to touch each other and the center biscuit. Reroll the dough scraps to 3/4-inch thickness, and cut out remaining 2 biscuits. Fit them snuggly in the cake pan so all of the biscuits are touching (6 biscuits should be surrounding the biscuit in the center). Transfer to the freezer for at least 1 hour.
- Preheat oven to 350°F. Whisk together the egg yolk and water. Brush the surface of each biscuit evenly with egg wash. Bake until the tops have become golden brown and the biscuits have baked all the way through, 40 to 45 minutes.
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