Tender Sweet Potato Biscuits Food

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

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 (VEGAN)

Steps:

• Preheat oven to 400°F.
• Prick sweet potato several times with a fork, place it directly on the oven rack, and bake until very tender, about 1 1/4 hours.
• Let cool completely.
• Position oven rack in the top 1/3 of oven and preheat oven to 450°F.
• Put vinegar into a liguid measuring cup and add the soy milk, this sours the soy milk for a buttermilk replacement.
• Peel sweet potato and force it through the medium disk of a food mill, or a large-mesh sieve into a bowl.
• Add soured soy milk and whisk until smooth.
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and sugar (if using dry sweetener, add liquid sweetener to the wet mixture).
• Add the shortening and butter and cut them into the dry ingredients using a a pastry blender, until they resemble corn kernals.
• Add the wet mixture and stir until a soft, crumbly dough forms.
• Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.
• Roll out and pat the dough into a rectangle 6 by 12 inches.
• Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits.
• Transfer the biscuits to an ungreased insulated baking sheet (recommended) or doubled regular baking sheets.
• Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.

SWEET POTATO BISCUITS WITH HONEY BUTTER

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

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:

• 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

Steps:

• Preheat oven to 425F. Line a baking sheet with parchment paper or a silpat.