Spiced Sweet Potato Biscuits Recipes

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat.
• Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary.
• Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
• Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven.
• Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.

SPICED SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

SPICY SWEET POTATO BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
• Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

BEST SWEET POTATO BISCUITS

Steps:

• Bake 2-3 sweet potatoes at 400 degrees for about an hour, until very soft. Place in the fridge to chill. (I often do this a day ahead, or save a few baked sweet potatoes from a meal earlier in the week.)
• Place 1 1/2 sticks (12 tablespoons) of butter in the freezer and preheat the oven to 500 degrees F. Line two baking sheets with parchment papers and set aside.
• In a large bowl, combine all the dry ingredients and stir to blend. Then peel and mash the sweet potatoes, and measure out 1 1/2 cups to add to the dry mixture. Keep cold until ready to use.
• Using a cheese grater, shred the butter onto a piece of wax paper and put the butter back into the freezer until ready to use.
• When ready to mix the wet and dry ingredients, WORK FAST, and keep your hands off the dough as much as possible... it must stay cold until it goes in the oven to create light flaky biscuits. Add the mashed sweet potato to the dry mix and stir to combine. Then add the buttermilk and frozen shaved butter and stir to combine.
• Dump the dough out on a floured work surface. Use a floured rolling pin to roll the dough out into a 1-inch thick rectangle. Fold the dough in thirds. Roll again and repeat. Fold in thirds and roll out one more time. Add flour as needed. Use a 3 inch biscuit cutter (or a drinking glass) to cut out the sweet potato biscuits. Flour the glass as needed, and cut the biscuits very close together. Cut all 16 biscuits out the first time if possible. If not, gather and roll the dough and cut again.
• Place the biscuits on the prepared baking sheets. Brush the tops with melted butter and place in the oven while they are still cold. Bake for 8-10 minutes until tall and golden. (If the dough is not cold, it's best to pop the baking sheets in the fridge for a few minutes before baking.

SPICED SWEET POTATO BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Set aside.
• In a medium bowl; combine mashed sweet potato, cinnamon, nutmeg, cardamom, and 1/2 teaspoon salt together. Stir mixture together until fully combined. Then pour in buttermilk and stir again until well combined and set aside.
• In a large bowl, whisk together the flour, baking powder, brown sugar, and remaining 1/2 teaspoon salt. Mix well to break up any larger sugar pieces. Use a box grater to grate butter directly into flour mixture. Then use your fingers to work butter into flour mixture by pinching your fingers into mixture creating pea-sized bits of butter throughout.
• Pour sweet potato mixture into flour mixture and use a rubber spatula to mix until just combined.
• Empty dough out onto a lightly floured surface. Coat your hands in a little flour to handle dough and gently knead dough together. Fold dough onto itself about 2-3 times and then use a rolling pin to roll out dough into a rough rectangle (about 2 inches thick). Add a touch more flour to rolling pin to prevent sticking, only if necessary.
• Use a medium-sized biscuit cutter (or a glass cup) to stamp out biscuits but DO NOT twist cutter/glass when stamping dough. Simply stamp out biscuits (punching down and out) and place onto prepared baking sheet. Make sure biscuits are touching as it helps them to rise tall when placed together. Re-roll any remaining dough scraps to make more biscuits.
• Bake biscuits for 15 minutes or until biscuits are golden brown in color.
• Immediately brush biscuits with more melted butter and enjoy warm.

SWEET POTATO DROP BISCUITS

Steps:

• Preheat oven to 425Ëš.
• Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
• Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
• Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
• Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
• Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
• These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
• * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
• Makes about 12 medium or 24 small (bite size) biscuits.

SPICY SWEET-POTATO BISCUITS

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.
• In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.
• In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.
• Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 450 °F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes about 15-18 biscuits.