Wednesday, December 4, 2013

Sweet Potato Biscuits

Sweet Potato Biscuits


2 cups All Purpose Flour
1 tbsp. Baking Powder
1 tbsp. Sugar
½ tsp. Salt, fine
¼ tsp. Baking Soda
¾ cup Milk (recommend whole milk)
1 cup Sweet Potato, baked & mashed
8 tbsp. Unsalted Butter, frozen
¼ cup Heavy Cream


Combine all dry ingredients in a large bowl. In another large bowl, mix the milk and sweet potato until well combined. Next grated the butter using a large holes of box grater. Toss with the dry mixture until butter is coated. Now add the milk mixture to the dry ingredients. Mix lightly until dough forms a shaggy mass. Turn mixture out onto a floured surface and knead until it comes together. The dough will not be a smooth mixture. Pat dough into a circle and using a floured rolling pin, roll to a thickness of ¾ inch. Cut into 3 inch circles with a biscuit cutter (see note). Gather leftover dough and redo until you have 8 biscuits. Place biscuits on a baking sheet and brush tops with the heavy cream. Bake on middle rack in a pre-heated 400 degree oven for 12 to 15 minutes or until bottoms are golden brown.

Note: If you don't have a biscuit cutter, there are other items you can use. Try donut cutter, cookie cutter, a glass or any type of item that you believe will work. Be sure to flour these items before cutting so dough doesn't stick. If you don't have anything, you could always cut the biscuits free hand. I'd make the dough into a square or rectangle and cut into square biscuits using this method.

Ideas for Future Efforts

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