Salli Lagrones Sweet Potato Biscuits Recipes

SALLI LAGRONE'S SWEET POTATO BISCUITS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat. In a small bowl, combine melted butter and strip of orange rind; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar, ginger, and grated zest. Using a pastry cutter or two knives, cut chilled butter into the flour mixture until it resembles coarse meal.
• Make a well in the center, and add sweet potato. Using a fork, stir in the sweet potato. Add buttermilk, and stir just until the dough comes together. Do not overmix.
• Lightly dust dough with flour. Turn dough onto a lightly floured surface, and knead gently six to eight times.
• On a clean work surface, pat out the dough to a 1/2-inch thickness. Using a floured 1 1/2-inch or 2-inch biscuit cutter, cut out the biscuits as close together as possible. Transfer to prepared baking sheet. The scraps may be patted out again once more. Prick the tops of each biscuit a few times. Brush the tops with the reserved orange-flavored butter. Bake until golden brown, 15 to 18 minutes for the small biscuits and 20 to 25 minutes for the large biscuits.

SWEET POTATO BISCUITS

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.

GRANDMA'S SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined., Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. , Bake at 425° until golden brown, 8-10 minutes. Remove to wire racks. Serve warm.

SWEET POTATO BISCUITS

Steps:

• Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
• In a large bowl, whisk together self-rising flour and sugar.
• Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
• In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
• Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
• Press dough to 1-inch thickness.
• Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
• Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
• Preheat oven to 450°F.
• Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

CRISSI'S SWEET POTATO BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
• On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

SWEET POTATO BISCUITS

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!

SWEET POTATO ANGEL BISCUITS

Steps:

• Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
• Stir together flour and next 3 ingredients in a bowl.
• Cut in shortening with a pastry blender until mixture is crumbly.
• Stir in yeast mixture and mashe sweet potatoes just until blended.
• Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
• Place dough in a well-greased bowl, turning to grease top.
• Cover and chill 8 hours, if desired.
• Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
• Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
• Bake at 400 for 10 to 12 minutes or until lightly browned.

SPICED SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.