TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Provided by LANDERSON6354
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g
GARLIC POTATO BISCUITS
We grow our own potatoes and garlic, so these delectable biscuits are on our table often. I make biscuits a lot because they're quicker and easier than rolls.
Provided by Taste of Home
Time 35m
Yield 15 biscuits.
Number Of Ingredients 8
Steps:
- Place potato and garlic in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain. Add butter, salt and pepper to potato and garlic; mash. In a large bowl, combine flour and baking powder; stir in potato mixture until mixture resembles coarse crumbs. Add milk and stir well. , Turn dough onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 283mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
YEAST BISCUITS
These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.
Provided by Windchime
Categories Yeast Breads
Time 2h12m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in water, set aside.
- Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
- Stir in buttermilk and yeast mixture.
- Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
- Scrape out onto well floured board.
- Flip over and knead lightly (4-6 times).
- Roll out and cut with biscuit cutter.
- Place on greased pan and let raise slightly (10-30 minutes).
- Bake at 400 F until light brown, 10-12 minutes.
Nutrition Facts : Calories 142.5, Fat 6.8, SaturatedFat 1.7, Cholesterol 0.6, Sodium 224.3, Carbohydrate 17.6, Fiber 0.7, Sugar 2.4, Protein 2.8
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
CHEF JOHN'S SWEET POTATO BISCUITS
This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
- Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
- Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
- Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
- Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
- Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
- Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g
YEAST BISCUITS
Wonderful from-scratch yeast biscuits-golden and crusty outside and tender inside-were a staple Mom prepared regularly when I was growing up. They are perfect for sopping up gravy from bowls of beef stew and are also great for sandwiches.
Provided by Taste of Home
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Serve warm.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
POTATO YEAST BREAD
Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft)., In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon zest and nutmeg. Melt remaining butter; cool to 120°-130°. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 325° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
YEASTED POTATO BISCUITS
The potato combined with the yeast makes them feather light and tender, with a yummy fragrance! These do require rising time. Prep time includes rising time. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Provided by Sharon123
Categories Yeast Breads
Time 2h20m
Yield 10 2" biscuits
Number Of Ingredients 8
Steps:
- Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
- When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
- Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
- Turn it out, then roll into a circle about 1/3" thick and cut into 2" rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
- Preheat the oven to 400*F.
- Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!
HOMEMADE SWEET POTATO BISCUITS
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Cut the sweet potatoes into 1 1/2-inch slices. Place the potato slices in a medium saucepan, and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender. Drain and mash well.
- In the detached bowl of an electric mixer, whisk yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set the mixture aside until foamy, about 6 minutes. Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add mashed potatoes, milk, 1/2 cup melted butter, eggs, sugar, and salt. Slowly add flour to make a slightly sticky dough. Knead until smooth, about 2 minutes. Brush inside of a mixing bowl with butter. Place dough in bowl; cover with buttered plastic wrap. Set aside to rise until doubled in size, 1 1/2 to 2 hours.
- Line 3 large baking sheets with parchment. Using a floured rolling pin on a floured work surface, roll dough out to 3/4 inch thickness. Cut rounds of dough as close together as possible with a 2 1/4-inch round cookie cutter. Scraps can be re-rolled once. Place rounds 1 to 2 inches apart on prepared baking sheets. Brush the tops with the remaining butter; cover with plastic wrap. Set aside to rise until light and they do not spring back when pressed with a finger, about 30 minutes.
- Heat oven to 400 degrees. Bake until biscuits are golden brown, about 14 minutes. Cool on a wire rack for about 5 minutes before serving.
SWEET POTATO ANGEL BISCUITS
This recipe is from Southern Living's 1993 Hall of Fame. It makes a huge batch of biscuits, but you can store the unbaked biscuits in the freezer up to a month.
Provided by Pinay0618
Categories Yeast Breads
Time 1h2m
Yield 7 1/2 dozen
Number Of Ingredients 8
Steps:
- Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
- Stir together flour and next 3 ingredients in a bowl.
- Cut in shortening with a pastry blender until mixture is crumbly.
- Stir in yeast mixture and mashe sweet potatoes just until blended.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
- Place dough in a well-greased bowl, turning to grease top.
- Cover and chill 8 hours, if desired.
- Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
- Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
- Bake at 400 for 10 to 12 minutes or until lightly browned.
CRISSI'S SWEET POTATO BISCUITS
Yummy sweet potato biscuits that rival Steamer's biscuits in Chincoteague, Virginia. You'll taste no better than this! My family hates sweet potatoes, but they snatch these up every time I make them! You could also substitute pumpkin for the sweet potato and cardamom for the nutmeg.
Provided by WickedWitchTink
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
- On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 26.7 g, Cholesterol 30.6 mg, Fat 11.9 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 617.8 mg, Sugar 1.9 g
HOMEMADE SWEET POTATO BISCUITS
Make life a little sweeter by adding this versatile root vegetables to your next batch of biscuits: sweet potatoes! These homemade sweet potato biscuits are light, flakey and definitely worth the time required to make them. While the dough only needs 30 minutes of hands-on prep time to make, the biscuits require a total of around five hours to rise before they are ready to bake and enjoy. We love how versatile these sweet biscuits are-they can easily be enjoyed as part of a brunch spread, alongside a savory slow-cooker dinner or even as a subtly sweet addition to your Thanksgiving table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h20m
Yield 24
Number Of Ingredients 8
Steps:
- In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
- In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
- Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
- Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
- Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg
POTATO BISCUITS
THE potatoes in this recipe make these biscuits tender and moist.
Provided by Taste of Home
Time 25m
Yield 6 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, combine the potatoes, buttermilk, butter and honey; stir into dry ingredients just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO BISCUITS
Make and share this Sweet Potato Biscuits recipe from Food.com.
Provided by Sydney Mike
Categories Breads
Time 1h30m
Yield 12 biscuits, 8-10 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 258.3, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.3, Sodium 187.2, Carbohydrate 32.2, Fiber 1.8, Sugar 2.6, Protein 4.8
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