* Exported from MasterCook *
Biscuits, Sweet Potato #2
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted Potatoes
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon -- divided
1/2 cup cold butter -- cut into pieces
1/2 cup sweet potatoes -- cooked, mashed
1/2 cup whipping cream -- cold
Parchment paper
vegetable cooking spray
2 tablespoons whipping cream
2 teaspoons granulated sugar
1. Preheat oven to 450F. Stir together first 4 ingredients and 1/2
tsp. cinnamon in a large bowl; cut in butter with a pastry blender
until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.
2. Stir together sweet potatoes and 1/2 cup whipping cream. Add to
flour mixture, stirring just until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface (mixture will be
crumbly); knead 1 minute. Pat dough into a 3/4" thick circle. Cut
dough with a well-floured 2 1/2" round cutter, rerolling scraps as needed.
4. Line baking sheets with parchment paper; lightly grease paper with
cooking spray. Place biscuits 2" apart on prepared baking sheets.
Brush tops of biscuits with 2 Tbsp. whipping cream.
5. Stir together granulated sugar and remaining 1/4 tsp. cinnamon.
Sprinkle dough rounds with sugar mixture.
6. Bake at 450F for 13 to 15 minutes or until golden brown.
Description:
"These slightly sweet and oh-so-tender biscuits pair nicely with
ham, sausage, or bacon."
Source:
"Southern Living, NOV 2011"
Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 213 Calories; 12g Fat (52.2%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber;
38mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0
Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2013 - 0709