Sunset Sweet Potato Drop Biscuits Recipes

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.

SUNSET SWEET POTATO DROP BISCUITS

Steps:

• 1. Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray. I didn't have any fresh sweet potatoes so I used canned sweet potatoes instead.
• 2. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
• 3. Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
• 4. Drop golf ball sized rounds of dough onto prepared kaing sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm. You can roll the dough out and cut with a 2 inch round cutter too.
• 5. Nutritional Info: Serving size: 1 biscuit Calories 80, fat total 3.5 grams, saturated fat 0 grams, carbs 12 grams, fiber 1 gram, protein 1 gram

SUNSET SWEET POTATO DROP BISCUITS

Steps:

• Preheat oven to 400°F Coat baking sheet with cooking spray.
• Combine sweet potatoes, oil, syrup, vinegar, and salt in large bowl. Sift in flour, baking powder, and nutmeg.
• Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbs. water, or enough to get dough to hold together.
• Drop golf ball-size rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve 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.