Sunday, September 11, 2011
Homemade goodness~ Sweet potato biscuits!
These biscuits are super yummy with a nice Sunday dinner.
1 1/2 cups White flour
1 Tbsp. Baking powder
1/4 tsp salt
4 Tbsp butter
1 cup of sweet potato, mashed
1/4 cup milk
Preheat oven to 400 degrees
Mix flour, baking powder, and salt in bowl. Cut in butter with knife or use hand until it looks like coarse meal.
Mix in the cold, mashed sweet potato and slowly add milk until combined. Flour your counter-top or bread board and push out the dough. Cut with biscuit cutter or recycled tin can, put on pan and bake 20-25 minutes.
Sunday, January 30, 2011
1 cup (1 medium-size) sweet potato
1/2 cup butter, melted1/4 cup firmly packed brown sugar
2 1/4 cups all-purpose flour
1 tablespoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2/3 cup buttermilk (i use the powdered buttermilk in the can, in the baking area of your store)
Preheat oven to 375 degrees F. Pierce sweet potato in several places. Bake potato until very tender, approximately 1 hour. Remove from oven. Cut potato in half and cool slightly. Scoop flesh from potato into small bowl and cool completely.
Place 1 cup sweet potato flesh into large bowl. Add butter and brown sugar; beat until smooth. Sift flour, baking powder, salt, baking soda, and cinnamon into a medium bowl. Mix dry ingredients into sweet potato alternately with buttermilk in three (3) additions, beginning and ending with dry ingredients.
Transfer dough to a generously floured surface. Roll to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out biscuits; place on an ungreased baking sheet. Gather scraps into ball; reroll and cut.
NOTE: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.
Bake biscuits until golden and puffed, approximately 20 to 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.
Makes 10 to 12 biscuits.
;;
Subscribe to:
Posts (Atom)
