SWEET POTATO BISCUITS
This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.
Provided by POOTER301
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g
SIMPLE SWEET POTATO BISCUITS
Only four ingredients make these moist biscuits a snap to prepare. "I modified my grandma's recipe to make it shorter and quicker," says Pam Bouillion of Rayne, Louisiana. "They're my husband's favorites."
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 132 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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 OR PUMPKIN BISCUITS
Provided by Food Network
Time 34m
Yield Makes 18 (2-inch) biscuits
Number Of Ingredients 8
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.
MARY'S SWEET DROP BISCUITS
Don't ask me who Mary is, 'cause I don't know! I found this recipe in some hand-written files. These are easy to make (like most biscuits) and taste great with butter and jam, berries and cream, or a slightly sweet dinner dish.
Provided by JenSmith
Categories Breads
Time 22m
Yield 16 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut in shortening with a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in milk and vanilla extract and mix until just combined.
- Drop biscuits onto a cookie sheets (use a 1/4 cup measure and space 2 inches apart).
- Place cookie sheets on 2 oven racks near the center of the oven. Bake biscuits for 12-15 minutes, until they are golden brown, rotating cookie sheets between the upper and lower racks halfway through baking time.
- Serve warm.
SUNSET SWEET POTATO DROP BISCUITS
I found this recipe on a vegetarian magazine website. Haven't tried it yet, but looks good! Mashed sweet potatoes keep these biscuits tender and low in fat, plus eliminate the need for eggs or dairy. For a more elegant look, roll out the dough and cut with a 2-inch round cutter. Will take longer to make if you have to cook your sweet potatoes.
Provided by enestvmel
Categories Breads
Time 20m
Yield 12 bisquits, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Coat baking sheet with cooking spray.
- Combine sweet potatoes, oil, syrup, vinegar, and salt in large bowl. Sift in flour, baking powder, and nutmeg.
- Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbs. water, or enough to get dough to hold together.
- Drop golf ball-size rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.
Nutrition Facts : Calories 189.1, Fat 7.2, SaturatedFat 1, Sodium 330.4, Carbohydrate 28.4, Fiber 2, Sugar 5.3, Protein 2.9
SWEET POTATO DROP BISCUITS
These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.
Provided by Annes Kitchen
Categories Breakfast
Time 1h50m
Yield 12 large biscuits, 6-12 serving(s)
Number Of Ingredients 10
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.
DROP BISCUITS
Down South, we make biscuits with White Lily flour. It produces featherlight biscuits because it's ground finer and sifted more than all-purpose flour. It's milled from soft red winter wheat, which has a lower protein content than regular flour, meaning it produces less gluten, which is what makes bread denser and chewier. To get the effect of White Lily with regular all-purpose, I mix in some sorghum flour, another traditional Southern ingredient. Ground from sorghum, which is actually in the grass family, the flour has no gluten at all. And thanks to the popularity of the gluten-free diet, you can find sorghum flour in supermarkets now. It has hints of malt in taste and makes these drop biscuits delicate and tender. Sorghum syrup tastes like the love child of molasses and honey. I like to stir a little into butter to spread all over biscuits.
Provided by Carla Hall
Categories side-dish
Time 35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the sorghum drop biscuits: Preheat the oven to 450 degrees F. Butter a large cast-iron skillet.
- Mix both flours, the baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
- Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all of the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until the dough forms a shaggy mass. Scrape the dough off your hand.
- Using a large spoon or cookie scoop, drop 16 mounds of dough into the prepared skillet, spacing 1 inch apart.
- Bake until golden brown, about 20 minutes.
- For the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum and salt until fully incorporated. Use immediately.
- Serve the Drop Biscuits warm with the Sorghum Butter.
SWEET POTATO BISCUITS
Puréed sweet potatoes not only add beautiful coloring to these biscuits but it makes them soft, moist and fluffy. You'll need cooked sweet potatoes, sugar, baking powder, flour, butter, salt and milk. Enjoy with homemade apple or honey butter!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
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.
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
Make and share this Sweet Potato Biscuits recipe from Food.com.
Provided by gailanng
Categories Breads
Time 42m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar.
- Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Next, stir in the mashed sweet potatoes and knead until the dough just holds together.
- Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients. Do not overwork.
- Pat the dough in a 1/2-inch thick circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
- Cut out the biscuits with a 2-inch round cutter dipped in flour. Do not twist the cutter; press down then lift. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown, about 10 to 12 minutes. Cool the biscuits on a rack.
Nutrition Facts : Calories 301.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 15.8, Sodium 436.8, Carbohydrate 42.6, Fiber 1.8, Sugar 7.8, Protein 4.6
SUNSET SWEET POTATO DROP BISCUITS
Another healthy recipe from Tony Horton's cookbook called "Thin Kitchen". We had these today for lunch and they are for sure a sweet potato biscuit. Everyone enjoyed them including my 16 year old nephew Rhyan who said he could have ate all of them. LOL They are not a light and fluffy biscuit but more dense and moist inside. My...
Provided by Kimberly Biegacki
Categories Biscuits
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray. I didn't have any fresh sweet potatoes so I used canned sweet potatoes instead.
- 2. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
- 3. Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
- 4. Drop golf ball sized rounds of dough onto prepared kaing sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm. You can roll the dough out and cut with a 2 inch round cutter too.
- 5. Nutritional Info: Serving size: 1 biscuit Calories 80, fat total 3.5 grams, saturated fat 0 grams, carbs 12 grams, fiber 1 gram, protein 1 gram
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