How To make Sweet Potato Biscuits
Ingredients
2
medium
sweet potatoes, (yams) peeled and diced
4
cups
flour, all-purpose
1/2
cup
brown sugar, light, packed
5
teaspoons
baking powder
1
teaspoon
salt
10
tablespoons
butter, or margarine
1/3
cup
milk
Directions:
1. In a 3 quart saucepan over high heat, heat the diced sweet-potato and enough water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.
2. Preheat oven to 425 degress F. In large bowl, combine flour, brown sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet potatoes; mix until just combined.
3. On lightly floured surface, pat dough into an 8 1/2-inch square. Cut dough in half. Cut each half into 10 equal pieces. Place biscuits, 2 inches apart, on 2 large ungreased cookie sheets.
4. Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway thruogh baking time to ensure even cooking.
Serve biscuits warm. Or cool on wire rack, store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2
weeks.
NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.
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How to Make Sweet Potato Biscuits
#sweetpotatobiscuits #howtomakesweetpotatobiscuits
*Preheat oven to 425
2 cups of self rising flour
3 teaspoons of sugar
1/2 teaspoon of Kosher salt ( can use regular)
1/2 teaspoon of cream of tartar (optional)
1 teaspoon of cinnamon
1 cup of mashed sweet potato (1 large sweet potato)
1 stick of cold butter cubed.
3/4 to 1 1/4 cup of cold buttermilk ( Start with 3/4 cup. Use remainder only if needed.).
1. In small bowl, mix sweet potato and 3/4 cup of buttermilk.
2. Set mixture aside.
3. In large bowl, mix the dry ingredients.
4. Cut in the butter until it resembles cornmeal.
5. Slowly add sweet potato mixture until blended.
6. Place dough on a floured surface and flatten out into a rectangle about 1 to 11/2 inch thick.
7. Cut dough into rectangles (about 10 or 12).
8. Place on greased baking sheet (I use nonstick parchment paper).
9. Place in refrigerator for 15 minutes before baking.
10. Bake 11 to 12 minutes (not more than 15) until golden brown.
Honey Butter:
1/2 cup of butter softened
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1/2 teaspoon of Kosher salt
1. Place softened butter in large bowl. Beat until smooth.
2. Add honey, vanilla, cinnamon salt (for spicy kick, add a little cajun/cayenne seasoning)
3. Beat until smooth.
Vegan Southern Sweet Potato Biscuits | Vegan Soul Food
Vegan soul food & southern goodness at its finest. I'm so excited to make these sweet potato biscuits a staple in my home. Recipe below...
Check out more photos and the recipe here:
Vegan Sweet Potato Biscuits
makes 9 biscuits
3/4 cup mashed sweet potato
1/3 cup soy milk, or other plain unsweetened non-dairy milk
1 tsp apple cider vinegar
1 1/2 cup whole wheat pastry flour + more for surface
2 tbsp sugar (cane or coconut)
1 tbsp baking powder
1/2-1 tsp sea salt
5 tbsp very cold coconut oil or Earth Balance
Preheat oven to 425° and line a baking sheet with parchment paper.
Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface (your kitchen counter).
Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about 1/2-inch thick.
Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.
Transfer the cut biscuits onto the baking sheet.
Continue with remaining dough.
Bake for 12 minutes.
Enjoy immediately with melted Earth Balance, coconut oil, and/or Bee Free Honee or Sorghum syrup.
Keep fresh in an air tight container for up to 3 days.
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How I make Sweet Potato Biscuits | Sweet Potato | Biscuit Recipe | @SpiceIslandCooking473
Hey SpiceFam. Welcome back to another video. Today, I will be showing you how I to make sweet potato biscuits. Don't forget to like, comment and subscribe. We @SpiceIslandCooking473 would love to hear from you! Enjoy! Also, we have launched our new Merch Store. Check link below to check it out.
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Flaky Sweet Potato Biscuits: Thanksgiving Recipe! (Sweet Potato Scones) | How To Cuisine
This flaky sweet potato biscuit recipe is so delicious and perfect for Thanksgiving!
Full recipe:
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This flaky sweet potato biscuit recipe is so delicious and perfect for Thanksgiving! It has a delicate and naturally sweet flavor, is flaky, buttery, and above all delicious!
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Sweet Potato Biscuits
How to make sweet potato biscuits. These are a subtle twist on traditional southern biscuits. Enjoy!
For this recipe you'll need:
2 c flour
2 tbsp light brown sugar
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
½ tsp ground cinnamon
¼ tsp grated nutmeg
6 tsp cold butter (cubed)
1 large sweet potato (about 1 cup)
⅓ c buttermilk
1 tsp vanilla extract
1 beaten egg (for the egg wash)
Get the complete instructions on my blog!
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Old Fashion Sweet Potato Biscuits! Holiday Table
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Facebook whip-poor-will holler
recipe
2 1/4 c. all purpose flour
3 1/2 T. Baking powder
1 t. Salt
2 t. sugar
6 T. cold butter
3/4 c. buttermilk
3/4 c. smashed cooked sweet potato
can add a little cinnamon
brush with 1 beaten egg yolk and 1 t. water
350 40 minutes
Enjoy!
Happy Thanksgiving! God Bless
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