Sweet Potato Biscuits With Honey Butter Recipe By Tasty

SWEET POTATO BISCUITS WITH HONEY BUTTER

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a small bowl, whisk together the mashed sweet potatoes and ⅓ cup milk. Set aside.
• In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
• Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
• Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a ¾-inch round. Using a 2½ inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.
• In a small bowl, beat together the butter, honey and cinnamon.
• Note: The nutritional information does not include the honey butter.
• Freezer-Friendly Instructions: The biscuits can be baked and then frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.

SWEET POTATO BISCUITS WITH HONEY BUTTER

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY

Steps:

• Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
• Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
• Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
• Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
• In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
• Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
• Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
• Serve the biscuits warm with the spicy honey butter.
• Enjoy!

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.

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.

SWEET POTATO HONEY BISCUITS

Steps:

• If using sweet potato or yam from a can, make sure to rinse the syrup from it before mashing.
• If using a freshly-baked sweet potato, peel, mash, and let cool before using in recipe.
• Preheat oven to 400°F.
• Lightly grease a baking sheet.
• In a large bowl, combine the flour, baking powder, salt, and nutmeg.
• With a pastry blender utensil or two knives, cut in butter until mixture resembles coarse meal.
• Stir in the mashed sweet potato, half and half, and honey to make dough.
• Turn out the dough onto a floured surface.
• With floured hands, knead the dough lightly a few times to bring the texture together.
• Roll or pat dough evenly to make it 3/4-inch thick.
• With a floured 2 3/4-inch round biscuit cutter, cut into 8 rounds.
• You will need to gather scraps and re-roll to get 8 rounds.
• Place rounds on prepared baking sheet with a flat spatula and bake 20 minutes or until golden.
• Transfer to wire rack and let cool.
• Good served with ham, cheese, and honey mustard!

SWEET POTATO BISCUITS

Steps:

• Preheat oven to 425.
• Stir together flour and brown sugar.
• Cut in shortening until coarse like crumbs.
• Beat together egg, sweet potato, and milk to dry mixture.
• Stir just until dough clings together.
• Turn out onto floured surface and knead 10-12 times.
• Place on ungreased cookie sheet.
• Bake at 425 for 10-12 minutes.
• Brush top with melted butter.