Cherokee Yam Cakes Biscuits Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.