SWEET POTATO BISCUITS WITH HONEY BUTTER
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri
Provided by Taste of Home
Time 30m
Yield 15 biscuits (about 1/2 cup honey butter).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY
This Thanksgiving, we're saying "Goodbye" to basic biscuits and "Hello" to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It's guaranteed to be a melt-in-your-mouth moment!
Provided by Betsy Carter
Categories Appetizers
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 448 calories, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
SWEET POTATO BISCUITS WITH HONEY BUTTER
Paula Deen's sweet potato biscuits are delicious as a side dish or slathered with honey butter for breakfast.
Categories Breads
Time 30m
Yield Makes about 10 biscuits
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 biscuit, Calories 157, Fat 7 g, Carbohydrate 20 g, Protein 3 g, SaturatedFat 5 g, Sugar 4 g, Fiber 1 g, Sodium 125 mg, Cholesterol 19 mg
SWEET POTATO HONEY BISCUITS
Make and share this Sweet Potato Honey Biscuits recipe from Food.com.
Provided by Julesong
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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!
VINTAGE SWEET POTATO BISCUITS WITH HONEY BUTTER
Provided by Claire Thomas : Food Network
Categories side-dish
Time 35m
Yield about 15 biscuits
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
- Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it'll be pretty sticky).
- Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
- Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
- Serve the sweet potato biscuits warm with the honey butter.
FLAKY SWEET POTATO BISCUITS
Flaky and bursting with flavor from honey and sweet potatoes, these biscuits are wonderful any time, but they're best right from the oven. -DeLynne Rutledge, Lovelady, Texas
Provided by Taste of Home
Time 30m
Yield 17 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the sweet potato, milk and honey just until moistened. Turn onto a lightly floured surface; knead 5-8 times. Pat out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 14-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 162mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY
Provided by Molly Wizenberg
Categories Bread Mustard Side Bake Christmas Low Cal Ham Sweet Potato/Yam Honey Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 25
Number Of Ingredients 12
Steps:
- Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
- Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
- Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
- Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
- Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.
SWEET POTATO BISCUITS
This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.
Provided by POOTER301
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g
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