Spiced Sweet Potato Buttermilk Biscuits Recipes

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SPICY SWEET POTATO BISCUITS



Spicy Sweet Potato Biscuits image

These sweet potato biscuits made with Original Bisquick® mix are lightly spiced, fluffy and delicious - ready in just 25 minutes and perfect for any bread basket!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 7

2 3/4 cups Original Bisquick™ mix
1/2 teaspoon ground red pepper (cayenne)
1/3 cup cold butter
1 cup mashed cooked sweet potatoes
1/2 cup milk
2 tablespoons butter, melted
Additional butter, if desired

Steps:

  • Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
  • Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg

SWEET POTATO BUTTERMILK BISCUITS



Sweet Potato Buttermilk Biscuits image

These biscuits are a perfect, savory treat with hot, winter foods! I pulled it from a magazine in the dentist's office, and tested it out on the kids. When I looked through other recipes in the database, I didn't see a savory one that matched this, so thought I would share!

Provided by megryanmom

Categories     Breads

Time 40m

Yield 10 biscuits, 10 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
1 (10 ounce) sweet potatoes, cubed and peeled
1 cup cold buttermilk
2 tablespoons cold buttermilk
3 cups all-purpose flour (sifted once before measuring)
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon cayenne pepper

Steps:

  • Oven 475.
  • Cut butter into small cubes and chill in freezer for 15 minutes. Place potato into microwave proof dish with 3 T water. Cover, cook on high until very tender (6 - 8 minutes). Mash and refrigerate to cool. Stir in buttermilk. Stir dry ingredients together. Cut in butter. Stir in sweet potato mixture and stir just until dough forms. Kneed lightly, and place dough into a 7x10 rectangle and cut out 10 biscuits. Place 2 inches apart, and bake on top shelf 15 - 20 minutes.
  • These don't rise a lot, so make sure you cut them almost the thickness you intend to serve them at.

Nutrition Facts : Calories 259.5, Fat 9.8, SaturatedFat 6, Cholesterol 25.5, Sodium 558.7, Carbohydrate 37.5, Fiber 1.9, Sugar 3.9, Protein 5.3

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