* Exported from MasterCook *
Biscuits, Sweet Potato 1
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour -- 281g
1 tablespoon baking powder -- 15g
2 teaspoons kosher salt -- 6g
1 teaspoon instant yeast -- 2g
1/2 teaspoon baking powder -- 2.5g
6 tablespoons unsalted butter -- cold, cubed (84g)
1/4 cup chopped fresh sage -- 8g
1/2 cup buttermilk -- whole, cold
1/4 cup honey -- golden (85g)
1 cup sweet potato, mashed -- chilled
melted butter -- for brushing
Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, yeast,
and baking soda. Using a pastry blender, cut in cold butter until
mixture is crumbly. Stir in sage.
In a small bowl, whisk together buttermilk and honey. Quickly stir
buttermilk mixture into flour mixture until combined (do not
overmix). Stir in sweet potato.
Turn out dough onto a lightly floured surface and knead very gently 5
or 6 times until dough comes together but is still slightly lumpy. If
dough is too sticky, work in up to 1/4C (31g) more flour.
Shape dough into a disk, and pat to 1" thickness. Using a 2" round
cutter dipped in flour, cut dough, rerolling scraps as necessary.
Place biscuits on prepared pan. Brush with melted butter.
Bake until golden brown, 12 to 15 min, rotating pan halfway through baking.
Source:
"Bake from Scratch, Bread 2018 issue"
S(Internet address):
https://www.bakefromscratch.com/sweet-potato-biscuits
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Per Serving (excluding unknown items): 260 Calories; 8g Fat (28.3%
calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber;
21mg Cholesterol; 645mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2022 - 0312