SWEET POTATO BISCUITS
Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Stir all ingredients until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 290 mg
SWEET POTATO BISCUITS WITH HONEY BUTTER
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri
Provided by Taste of Home
Time 30m
Yield 15 biscuits (about 1/2 cup honey butter).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BISCUITS
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
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.
SIMPLE SWEET POTATO BISCUITS
Only four ingredients make these moist biscuits a snap to prepare. "I modified my grandma's recipe to make it shorter and quicker," says Pam Bouillion of Rayne, Louisiana. "They're my husband's favorites."
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 132 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BISCUITS
Provided by Jennifer Iserloh
Categories Breakfast Brunch Side Bake Thanksgiving Sweet Potato/Yam Fall Healthy Buttermilk Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 5
Steps:
- Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°F. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
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GRANDMA'S SWEET POTATO BISCUITS - THE SEASONED MOM
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- In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter, shortening, and mashed sweet potato into the flour mixture until incorporated. You will still see flakes of butter and shortening throughout, which is good!
- Gradually add the buttermilk (a small amount at a time), stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter, the dough, and your hands, as necessary, to prevent sticking. Roll or pat to ¾-inch thickness. Use a biscuit cutter to cut out rounds (I use a 2-inch cutter for small, tall biscuits). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high. Gather together scraps, and repeat to cut out more biscuits with remaining dough.
- Arrange biscuits (with sides touching) in the cake pan. Place the biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
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- In a mixing bowl, stir together flour, baking powder, sugar, and salt until well combined. Using a pastry cutter or your hands, cut butter into flour until only a few pea-size pieces remain. In a separate bowl, stir together buttermilk and sweet potato until homogenous. Add to dry ingredients and use a spoon to mix ingredients together until a shaggy dough forms. Flour your hands and press the dough together until all of the dry ingredients in the bowl are incorporated into 1 large dough mass.
- Line a 9-inch round metal cake pan with parchment paper and grease with cooking spray. Transfer dough to a well-floured surface. Press the dough down and use a rolling pin to roll the dough out to a 3/4-inch thick disc. Using a 3-inch round cutter, cut out 1 biscuit from the dough and place it in the center of the prepared cake pan. Cut out 4 more biscuit rounds from the dough and place them around the perimeter of the cake pan, allowing them to touch each other and the center biscuit. Reroll the dough scraps to 3/4-inch thickness, and cut out remaining 2 biscuits. Fit them snuggly in the cake pan so all of the biscuits are touching (6 biscuits should be surrounding the biscuit in the center). Transfer to the freezer for at least 1 hour.
- Preheat oven to 350°F. Whisk together the egg yolk and water. Brush the surface of each biscuit evenly with egg wash. Bake until the tops have become golden brown and the biscuits have baked all the way through, 40 to 45 minutes.
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