SWEET POTATO-BACON BISCUITS
Whether you're in the mood for savory morning or night, these flaky, tender biscuits are good at any time of the day.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
- Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Biscuit, TransFat 0 g
EMERIL'S SWEET POTATO BACON BISCUITS
Make and share this Emeril's Sweet Potato Bacon Biscuits recipe from Food.com.
Provided by Spongebob Chefpants
Categories Breads
Time 28m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Lightly grease a large baking sheet and set aside.
- In a bowl; stir together the flour, baking powder, baking soda, and salt.
- Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a bowl; whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thorougly with your fingers.
- Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more buttermilk as needed, 1 tsp at a time.
- Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet.
- Bake until golden brown and risen, 15 to 18 minutes.
- Remove from the oven and serve hot with butter.
Nutrition Facts : Calories 237.3, Fat 11.3, SaturatedFat 6.5, Cholesterol 29.5, Sodium 393.4, Carbohydrate 28.8, Fiber 1.5, Sugar 5.5, Protein 5.2
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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