SWEET POTATO BISCUITS
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.
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
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
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
SOFT SWEET POTATO BISCUITS
This was one of my great-grandmother's favorite recipes. I'm 87, so you can bet this recipe has stood the test of time! I like to make these biscuits often during winter since they're a good complement to any hearty meal...very tasty when served hot with butter!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface. , Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
EASY SWEET POTATO BISCUITS
Make and share this Easy Sweet Potato Biscuits recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 22m
Yield 22 biscuits
Number Of Ingredients 4
Steps:
- Cut butter into biscuit mix until crumbly.
- Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
- Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
- Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden.
Nutrition Facts : Calories 110.2, Fat 6.5, SaturatedFat 3.3, Cholesterol 12.1, Sodium 210.5, Carbohydrate 11.5, Fiber 0.7, Sugar 2.5, Protein 1.5
SWEET-POTATO BISCUITS
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
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.
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GRANDMA'S SWEET POTATO BISCUITS - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 33 minsCategory Breakfast, Side DishCalories 259 per serving
- 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.
SWEET POTATO BISCUITS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (6)Total Time 2 hrs 10 mins
- 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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