Glazed Sweet Potato Biscuit Squares Recipes

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GLAZED SWEET POTATO BISCUIT SQUARES



Glazed Sweet Potato Biscuit Squares image

Bake these lightly-spiced potato biscuit squares using Betty Crocker® frosting - a sweet tea-time compliment!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Yield 16

Number Of Ingredients 12

1 large sweet potato (8 to 10 ounces)
1/2 cup butter or margarine, softened
2/3 cup buttermilk
3 1/2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shortening
1/2 cup Betty Crocker™ Rich & Creamy ready-to-spread vanilla frosting
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
  • Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
  • Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
  • Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.

Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 15 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 250 mg

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