* Exported from MasterCook *
Biscuits, Sweet Potato 3
Recipe By :Polly Conner
Serving Size : 9 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour -- *see note
1 cup whole wheat flour -- *see note
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter -- salted, cold, cubed
1 cup buttermilk -- cold, plus more as needed
1/2 cup sweet potato -- cooked, cooled, and mashed
*note: You can replace all 2 cups of flour with white whole wheat
flour (make sure it's the "white" variety). They will turn out the
same but will be 100% whole grain!
Preheat oven to 450F. (Cover a sheet pan with parchment for easy clean up.)
To a medium mixing bowl, add the flours, baking powder, baking soda,
sugar, and salt. Whisk until combined.
Cut the cubed butter into the dry mix using a fork or pastry cutter
until it's broken down into pea-sized pieces. This will take a few
minutes and some elbow grease.
In a separate mixing bowl, whisk together the buttermilk and sweet
potato until it is as smooth as possible. You will inevitably have
some small pieces remaining and that's ok. (Or put these ingredients
in the blender and blend away.)
Add the wet ingredients to the dry and stir together just until a dough forms.
Place the dough onto a floured surface. Form the dough into a ball,
sprinkle with a little flour, and roll it out about 3/4-inch thick.
Cut out biscuits using a 3-inch biscuit cutter or upside-down glass.
Lay the biscuits on a sheet pan, making sure they don't touch.
Bake for 10 to 12 minutes, until starting to turn golden on top.
Freeze For Later: Instead of baking, dust the cut-out biscuits on the
sheet pan with a little more flour and flash freeze for about 2 hours
until frozen solid. Toss biscuits into a gallon-size freezer bag,
seal, and freeze.
Prepare From Frozen: Place frozen biscuits on a parchment-lined sheet
pan. Thaw completely on the counter or refrigerator and bake as
specified above.
You can also freeze the biscuits after baking.
S(Internet address):
https://thrivinghomeblog.com/a-quick-side-sweet-potato-biscuits
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Per Serving (excluding unknown items): 208 Calories; 11g Fat (46.0%
calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber;
29mg Cholesterol; 540mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0212