RECIPE FOR SWEET POTATO BISCUITS RECIPES

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BEST SWEET POTATO BISCUITS RECIPE - HOW TO MAKE SWEET ...



Best Sweet Potato Biscuits Recipe - How to Make Sweet ... image

Sweet Potato Biscuits are tall and fluffy and begging to be turned into an epic breakfast sandwich.

Provided by Makinze Gore

Categories     breakfast    brunch    side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 9

Number Of Ingredients 9

Cooking spray

2 3/4 c.

all-purpose flour

1 tbsp.

baking powder

1 tbsp.

packed brown sugar

2 tsp.

kosher salt

1/2 c.

(1 stick) butter, cold, cut into 1/2" cubes

1 c.

mashed sweet potato puree (from about 2 medium sweet potatoes)

1/3 c.

cold buttermilk

Melted butter, for brushing

Steps:

  • Preheat oven to 425° and grease a baking sheet with cooking spray. In a large bowl, combine flour, baking powder, sugar, and salt. Add butter and use your hands to cut butter into flour until about pea-sized. Add mashed sweet potato and buttermilk and stir until a rough dough starts to come together. Use your hands to help knead flour into biscuits until it just holds together.  Dump dough onto a clean surface and bring dough together, using your hands to help incorporate any dry flour bits.  Pat dough into a ½” thick square. Fold dough in half from left to right, then fold in half again from top to bottom. Pat dough back out into a ¾” thick square.  Use a 2 ½” round cutter to cut biscuits out and place on prepared baking sheet. Gather scraps together and pat back down into ¾” thick square one more time to cut a few biscuits out.  Brush tops of biscuits with melted butter and bake until tops and bottoms are golden, about 20 minutes.

SWEET POTATO BISCUITS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Sweet Potato Biscuits Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 50 minutes

Cook Time 30 minutes

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.

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