Yam Biscuits Recipes

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CHEROKEE YAM CAKES (BISCUITS)



Cherokee Yam Cakes (biscuits) image

Make and share this Cherokee Yam Cakes (biscuits) recipe from Food.com.

Provided by princess buttercup

Categories     Breads

Time 30m

Yield 12-18 rounds

Number Of Ingredients 7

1 cup mashed sweet potatoes or 1 cup yam
2 cups sifted flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1/2 cup oil
1/2 cup milk

Steps:

  • Sift flour, baking soda, sugar and salt into a bowl.
  • Pour oil and milk into a measuring cup (do not stir).
  • Add to yams and blend well.
  • Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
  • Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
  • Bake at 425º for 10-20 minutes.
  • Serve hot, or split when cold and toast.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 16 biscuits

Number Of Ingredients 9

4 cups self-rising flour
2 teaspoons kosher salt
1 teaspoon apple pie spice
1 cup plus 2 tablespoons very cold unsalted butter, cubed
3 small sweet potatoes, roasted and peeled (about 1 1/3 cups mashed)
1 to 2 cups low-fat buttermilk
All-purpose flour, for counter
Nonstick cooking spray, for the skillet
Salted butter and honey, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat.
  • Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary.
  • Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
  • Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven.
  • Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.

YAM BISCUITS



Yam Biscuits image

Yield about 8 biscuits

Number Of Ingredients 9

1 large yam, chopped into 1/2-inch squares
1 tablespoon high-heat oil
1 teaspoon salt, plus additional to taste
1 1/2 cups all-purpose flour, plus additional for sprinkling
2 tablespoons brown sugar
1 tablespoon baking powder
Pinch of freshly grated nutmeg
6 tablespoons cold, unsalted butter
1/3 to 2/3 cup buttermilk, as needed

Steps:

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss yams, oil and salt in a bowl. Very carefully spread yams on the hot baking sheet. Roast until tender and golden, 20 to 25 minutes, shaking the pan once or twice to turn yams. Let cool and mash. Measure out 3/4 cup puree.
  • In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together yam puree and buttermilk. Stir into flour mixture and mix until combine (do not over mix). Add more buttermilk, if needed, to form dough.
  • Turn dough out on a lightly floured surface and knead gently 4 or 5 times, adding flour as needed so dough is not too sticky. Shape into a 1-inch-thick flat disc. Cut out 2-inch-wide biscuits. Gather scraps and repeat to cut out more biscuits (do not reuse scraps more than once).
  • Place biscuits on prepared baking sheet and bake until golden and firm to the touch, 12 to 15 minutes. Serve warm or at room temperature.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

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

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

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

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY



Sweet Potato Biscuits With Honey Butter Recipe by Tasty image

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

½ cup unsalted butter, softened
2 tablespoons honey
½ teaspoon vanilla extract
¼ teaspoon cinnamon
½ teaspoon kosher salt
⅛ teaspoon cayenne
1 lb sweet potato, peeled and cubed
2 ½ cups all purpose flour, plus more for dusting
1 ½ tablespoons granulated sugar
1 ½ tablespoons dark brown sugar
1 ½ teaspoons kosher salt
½ teaspoon baking soda
2 ½ teaspoons baking powder
8 tablespoons unsalted butter, cubed
⅓ cup buttermilk, plus 2 tablespoons
3 tablespoons unsalted butter, melted

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



Sweet Potato Biscuits image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Breakfast     Side     Thanksgiving     Low Cal     High Fiber     Wheat/Gluten-Free     Pecan     Sweet Potato/Yam     Fall     Maple Syrup     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 9

1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
1 1/3 cups gluten-free flour plus additional
2/3 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted , chopped

Steps:

  • Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
  • Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.

Provided by Yewande Komolafe

Categories     quick breads, side dish

Time 2h10m

Yield 12 biscuits

Number Of Ingredients 15

1 medium sweet potato (11 to 14 ounces), scrubbed
4 cups/526 grams all-purpose flour, plus more for rolling the dough
1 tablespoon granulated sugar
2 teaspoons kosher salt (Diamond Crystal)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter, cut into ½-inch cubes
2 scallions, trimmed and thinly sliced (1/3 cup)
1 1/4 cups buttermilk
1/2 cup/114 grams unsalted butter, room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
2 tablespoons honey

Steps:

  • Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
  • In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
  • Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
  • Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
  • Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
  • While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.

SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

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

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

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.

NUTTY YAM BISCUITS



Nutty Yam Biscuits image

Make and share this Nutty Yam Biscuits recipe from Food.com.

Provided by Sydney Mike

Categories     Breads

Time 22m

Yield 18 biscuits, 18 serving(s)

Number Of Ingredients 10

2 3/4 cups all-purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup slivered almonds
2 cups yams, mashed
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 450 degrees F & lightly grease several baking sheets.
  • In large mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg & almonds.
  • In another bowl, combine yams, sugar butter & vanilla, mixing well.
  • Add flour mixture to yam mixture & combine thoroughly.
  • Lightly flour a working surface, then turn dough onto it, kneading slightly.
  • Roll dough to 1/2-inch thick.
  • With a 2 1/2-inch biscuit cutter, cut biscuits & place them on the prepared baking sheets.
  • Bake 12 minutes or until golden brown.

Nutrition Facts : Calories 192, Fat 7.6, SaturatedFat 3.5, Cholesterol 13.6, Sodium 244.6, Carbohydrate 28.4, Fiber 1.7, Sugar 8.7, Protein 3.2

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 16

Number Of Ingredients 4

2 1/2 cups Original Bisquick™ mix
1/3 cup butter or margarine, softened
1 cup mashed cooked sweet potato
1/2 cup milk

Steps:

  • Heat oven to 450°F. Stir all ingredients until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 290 mg

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From therecipes.info


MAKE SWEET POTATO BISCUITS RECIPES WITH EASY BISCUITS BISQUICK …
3/4 cup skim milk. 3 tablespoons butter softened. Instructions. Preheat oven 450°F. In mixing bowl, mix mashed yams with baking mix and cinnamon. Add milk and butter to mixture, stirring until blended. Roll on floured surface to 1-inch thickness. Cut with 2-inch cutter or glass, and place on ungreased baking pan.
From thehealthycookingblog.com


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