SPICED SWEET POTATO BISCUITS
A pumpkin cookie cutter can be used for sweet treats and for savory biscuits as well. These biscuits are a fun addition to any meal in fall. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 229mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET-POTATO BISCUITS
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
- Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
THOMAS JEFFERSON'S SWEET POTATO BISCUITS
Provided by Food Network
Time 1h30m
Yield about 2 dozen biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly. In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.
SWEET POTATO BISCUITS
This recipe came from Farm Journal's Country Cookbook. I am planning on making these and some pumpkin biscuits this Sunday.
Provided by Mrs. Pool
Categories Breads
Time 30m
Yield 15 biscuits
Number Of Ingredients 6
Steps:
- Sift the dry ingredients together.
- Then cut in the shortning.
- Stir in the sweet potatoes.
- Pour in just enough milk to make a soft dough.
- Knead the dough lightly.
- On a floured board, roll the dough until it is 3/4" thick.
- Use a floured, 2" bicuit cutter to cut out aproximately 15 biscuits.
- Preheat the oven to 400 degrees.
- Place on a ungreased baking sheet and bake for 20 minutes until golden brown.
Nutrition Facts : Calories 160.7, Fat 9.4, SaturatedFat 2.4, Cholesterol 0.4, Sodium 259.6, Carbohydrate 17, Fiber 1, Sugar 1.3, Protein 2.1
SWEET POTATO DUMPLINGS WITH CANNED BISCUITS
This super simple sweet potato dumpling recipe is always a huge hit.
Provided by Brian Bolling
Categories Desserts
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish; melt in the preheating oven.
- Peel and cut sweet potato into 1/2-inch thick slices and cut in half again to make half-moon pieces. Pull each biscuit apart to make two. Wrap each biscuit around a piece of sweet potato. Arrange dumplings in the prepared baking dish.
- Bring water, sugar, and pumpkin pie spice to a boil in a pan; stir until sugar is dissolved. Pour sauce over the dumplings.
- Bake in the preheated oven until biscuits are browned and sweet potato is tender, 35 to 40 minutes. Baste top of biscuits with the sauce every 10 minutes or so to keep them from burning.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 32.2 g, Cholesterol 15.4 mg, Fat 8.2 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 232.3 mg, Sugar 21.2 g
SOFT SWEET POTATO BISCUITS
This was one of my great-grandmother's favorite recipes. I'm 87, so you can bet this recipe has stood the test of time! I like to make these biscuits often during winter since they're a good complement to any hearty meal...very tasty when served hot with butter!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface. , Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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