Vintage Sweet Potato Biscuits With Honey Butter Food

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 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 WITH HONEY BUTTER RECIPE BY TASTY

Steps:

• Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
• Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
• Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
• Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
• In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
• Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
• Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
• Serve the biscuits warm with the spicy honey butter.
• Enjoy!