* Exported from MasterCook *
Biscuits, Sweet Potato Biscuits with Marshmallow Icing Drizzle
Recipe By :Stephanie
Serving Size : 9 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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For the sweet potato biscuits:
2 1/4 cups all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter -- cut into 1/2" cubes
1 cup mashed sweet potato
3/4 cup cold buttermilk
For the marshmallow icing:
1 1/4 cups powdered sugar -- divided
1/2 teaspoon vanilla
Pinch salt
1 1/2 tablespoons unsalted butter
2 tablespoons water
1 cup miniature marshmallows
Looking for a last-minute, easy-than-ever, totally tasty side bread
for Thanksgiving? These sweet potato biscuits with marshmallow icing
are the natural choice. Fluffy, flavorful, sweet potato-infused
biscuits are topped with a gooey, smooth marshmallow icing for a
decadent and delicious side bread that's made for your Thanksgiving
dinner (or breakfast!) table.
PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 40 MINUTES
Heat oven to 400F. Line a rimmed baking sheet with parchment paper.
Make the biscuits: In a large bowl, whisk together flour, brown
sugar, baking powder, 1 teaspoon salt and baking soda. Use a pastry
blender or fingers to cut 6 tablespoons cold butter into flour
mixture until mixture resembles coarse crumbs.
In a separate medium bowl, whisk together mashed sweet potato and
cold buttermilk. Use a rubber spatula to stir sweet potato mixture
into flour mixture until nearly combined.
Turn dough onto a lightly floured surface; gently shape dough into a
cohesive ball. Gently pat dough into a 1-inch-tall square. Using a
sharp knife or bench scraper, cut dough into 9 equal pieces (3 rows
by 3 rows). Place dough squares on parchment paper-lined baking sheet
spaced at least 2 inches apart. Bake biscuits 15 to 18 minutes or
until lightly browned and baked through.
Meanwhile, make the marshmallow icing: In a large bowl, whisk
together 3/4 cup powdered sugar, vanilla and pinch salt. In a small
saucepan over medium heat, heat 1 1/2 tablespoons butter and water
until butter is melted. Add marshmallows; stir 1 to 2 minutes until
melted and smooth.
Stir marshmallow mixture into powdered sugar mixture, whisking until
a smooth but thick glaze forms. Add just enough remaining 1/2 cup
powdered sugar until icing is very thick but smooth and spreadable.
Spoon, spread or drizzle marshmallow icing on top of warm biscuits,
about 1 tablespoon per biscuit. Serve immediately.
Notes: To quickly make mashed sweet potato, I used pre-cut sweet
potato chunks in a microwavable bag. I cooked them until they were
very tender and soft, then gave them a whir in the food processor until smooth.
Don't have buttermilk? You can make your own buttermilk substitute by
following this simple formula: For every 1 cup buttermilk needed in a
recipe, combine 1 tablespoon lemon juice or white vinegar + enough
milk to yield 1 cup total. (In the case of this recipe, which calls
for 3/4 cup buttermilk, I combined 2 teaspoons white vinegar + enough
milk to yield 3/4 cup total.)
Biscuits (without icing) can be stored in an airtight container at
room temperature for up to 2 days.
Cal 287, Fat 11g, Carb 44g, Sod 62mg, Fiber 1g, Pro 4g
S(Internet address):
https://www.girlversusdough.com/sweet-potato-biscuits-marshmallow-icing/
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Per Serving (excluding unknown items): 317 Calories; 10g Fat (28.6%
calories from fat); 5g Protein; 52g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 516mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 1128