Yam Biscuits Food

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SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

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

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

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



Sweet Potato Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 16 biscuits

Number Of Ingredients 9

4 cups self-rising flour
2 teaspoons kosher salt
1 teaspoon apple pie spice
1 cup plus 2 tablespoons very cold unsalted butter, cubed
3 small sweet potatoes, roasted and peeled (about 1 1/3 cups mashed)
1 to 2 cups low-fat buttermilk
All-purpose flour, for counter
Nonstick cooking spray, for the skillet
Salted butter and honey, for serving

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



Sweet Potato Biscuits image

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

2 heaping tablespoons sugar
1 1/4 cups all purpose flour
4 teaspoons baking powder
1/4 cup (1/2 stick) butter
3/4 cup mashed cooked sweet potatoes
1/2 teaspoon salt
2-4 tablespoons (depending on the moisture of the potatoes) milk

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.

YAM BISCUITS



Yam Biscuits image

We were truly amazed at how wonderful these biscuits are. They are fluffy, delicate, and tender. Perfect for fall, there's a faint hint of cinnamon in them. We tried them with butter and cinnamon butter and loved both. Great for breakfast or alongside sliced pork.

Provided by Jan W

Categories     Biscuits

Time 25m

Number Of Ingredients 4

3 c all-purpose baking mix (Bisquick, Jiffy mix, Pioneer brand or Trader Joes brand)
1/2 tsp ground cinnamon
1 can(s) sweet potatoes/yams, drain & mash (15 oz)
3/4 c fat-free milk

Steps:

  • 1. Preheat oven to 450 F. In a medium bowl, combine mix & cinnamon.
  • 2. Add sweet potatoes and milk.
  • 3. Mix until combined and dough forms.
  • 4. Turn out dough onto a floured surface and knead a few times. Roll dough out to 3/4 to 1" thickness.
  • 5. Cut with a 2-inch biscuit cutter or glass.
  • 6. Place on a non-stick baking sheet.
  • 7. Bake for 10-12 minutes or until golden brown.
  • 8. Note: The leavening agents are already in the baking mix. No need to add baking powder, baking soda, or salt.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

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

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

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

CHEROKEE YAM CAKES (BISCUITS)



Cherokee Yam Cakes (biscuits) image

Make and share this Cherokee Yam Cakes (biscuits) recipe from Food.com.

Provided by princess buttercup

Categories     Breads

Time 30m

Yield 12-18 rounds

Number Of Ingredients 7

1 cup mashed sweet potatoes or 1 cup yam
2 cups sifted flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1/2 cup oil
1/2 cup milk

Steps:

  • Sift flour, baking soda, sugar and salt into a bowl.
  • Pour oil and milk into a measuring cup (do not stir).
  • Add to yams and blend well.
  • Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
  • Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
  • Bake at 425º for 10-20 minutes.
  • Serve hot, or split when cold and toast.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

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

1 medium sweet potato (11 to 14 ounces), scrubbed
4 cups/526 grams all-purpose flour, plus more for rolling the dough
1 tablespoon granulated sugar
2 teaspoons kosher salt (Diamond Crystal)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter, cut into ½-inch cubes
2 scallions, trimmed and thinly sliced (1/3 cup)
1 1/4 cups buttermilk
1/2 cup/114 grams unsalted butter, room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
2 tablespoons honey

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.

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