Yeasted Potato Biscuits Recipes

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

SWEET POTATO BISCUITS

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.

YEASTED POTATO BISCUITS

Steps:

• Stir the yeast into 1/4 cup warm water in a small bowl and set aside. Slowly warm the buttermilk with the butter and sugar in a small pan(buttermilk may curdle, but it will smooth out in the end).
• When the butter has melted, pour the liquid into a bowl and beat in the potatoes, salt, 1/4 cup of the flour, and the proofed yeast. Cover and let stand until light and foamy, about 30 minutes.
• Stir in the remaining flour until no more can be added easily, then knead the dough until smooth and elastic. Cover and let rise until doubled in bulk, 45-60 minutes.
• Turn it out, then roll into a circle about 1/3" thick and cut into 2" rounds. Place on a lightly greased sheet pan, cover, and let rise again until nearly doubled, 45-60 minutes.
• Preheat the oven to 400*F.
• Brush the biscuits with the beaten egg(or milk or cream) and bake until the biscuits are golden, about 20 minutes. Enjoy!

SWEET-POTATO BISCUITS

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.

SWEET POTATO ANGEL BISCUITS

Steps:

• Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
• Stir together flour and next 3 ingredients in a bowl.
• Cut in shortening with a pastry blender until mixture is crumbly.
• Stir in yeast mixture and mashe sweet potatoes just until blended.
• Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
• Place dough in a well-greased bowl, turning to grease top.
• Cover and chill 8 hours, if desired.
• Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
• Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
• Bake at 400 for 10 to 12 minutes or until lightly browned.

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.