SWEET POTATO BISCUITS
Steps:
- Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
- In a large bowl, whisk together self-rising flour and sugar.
- Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
- In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
- Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
- Press dough to 1-inch thickness.
- Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
- Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
- Preheat oven to 450°F.
- Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!
Nutrition Facts : ServingSize 1 biscuit, Calories 259 kcal, Carbohydrate 36 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g
SCRAMBLED EGGS WITH SWEET POTATO BISCUITS, HAM STEAK AND RED-EYE GRAVY
Provided by Bobby Flay
Time 2h35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the biscuits: Preheat the oven to 375 degrees F. Prick the surface of the potato with a fork, put the potato on a baking sheet and roast until it is soft and a paring knife easily slips into the center, about 1 hour. Cool briefly, then halve and scoop the flesh out from the skin (discard the skin) and into a small bowl. Mash the potato until smooth, then refrigerate until cold, at least 1 hour.
- Increase the oven temperature to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the cold potato puree and the muscovado sugar in a medium bowl until smooth. Whisk in the buttermilk.
- Whisk together the 2 1/4 cups flour, baking powder, baking soda and salt in a large bowl. Sprinkle the cubed butter over the dry ingredients, and using your hands or a pastry blender, cut the butter into the flour until the mixture resembles very coarse cornmeal with the largest pieces of butter about the size of a large pea. Stir in the sweet potato mixture and gently mix until a soft dough forms.
- Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Place the biscuits about 1 inch apart on the prepared baking sheet, then brush the tops with the cream and bake until golden brown, about 15 minutes. Remove from the oven and brush with the melted butter. Transfer to a bowl or basket and loosely cover with a kitchen towel to keep warm while you make the ham, gravy and eggs.
- Make the ham steak and red-eye gravy: Heat the oil in a large cast-iron pan over medium heat. Add the ham steak and cook on both sides until golden brown, about 4 minutes per side. Transfer the ham to a cutting board.
- Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute. Stir in the flour and cook while stirring constantly for 1 minute. Slowly stir in the coffee, bring the gravy to a simmer, and cook, stirring, until thickened, 2 to 3 minutes. Stir in the butter, then remove from the heat, taste and season with more salt and pepper if needed. Cover to keep warm while you make the eggs.
- Make the scrambled eggs: Beat the eggs until well combined in a large bowl. Season with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and immediately start to stir with a wooden spoon or heatproof rubber spatula to form small curds. Once the eggs are barely set, add some salt and cook, stirring constantly, just until the eggs are set but still very soft and loose. Remove from the heat.
- Cut the ham into large chunks and divide among 4 plates. Top the ham with a scoop of eggs, gravy and a few cilantro sprigs. Add 2 biscuits to each plate and serve immediately.
SWEET POTATO BISCUITS
This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.
Provided by POOTER301
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g
More about "sweet potato biscuits and gravy recipes"
DOWN HOME SWEET POTATO BISCUITS WITH COUNTRY GRAVY
From theviewfromgreatisland.com
- Cool the baked potato just slightly and then cut the baked potato in half lengthwise and, scrape out the flesh by dragging a fork along the potato, so that you get a fluffy texture. Measure out 1/2 cup and set aside.
- Measure the flour, baking powder, salt, and sugar into the bowl of a food processor. You can also use a pastry cutter and a wooden spoon. Pulse to combine.
- Add in the butter and pulse about 10-12 times to combine. Then add the sweet potato and pulse once or twice more.
SWEET POTATO BISCUITS - A TABLE FULL OF JOY
22 BEST CHRISTMAS RECIPES: ROAST POTATOES, FRUIT CAKE AND MORE ...
From express.co.uk
MUSHROOM PIE WITH HERB BISCUITS - PLANTYOU
From plantyou.com
BUTTERMILK BISCUITS - CHEF SAVVY
From chefsavvy.com
EASY HOMEMADE SAUSAGE GRAVY AND BISCUITS RECIPE
From wholesomefarmhouserecipes.com
SWEET POTATO BISCUITS - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
SWEET POTATO BISCUITS RECIPE - SOUTHERN LIVING
From southernliving.com
QUICK AND SIMPLE SWEET POTATO BISCUITS AND GRAVY
From cookingandbeer.com
OLD-FASHIONED SWEET POTATO BISCUITS RECIPE - PAULA DEEN
From pauladeen.com
SWEET POTATO BISCUITS - BLESS THIS MESS
From blessthismessplease.com
BEST SWEET POTATO BISCUITS RECIPE - DELISH
From delish.com
VEGAN SWEET POTATO BISCUITS (FLUFFY, OIL-FREE) - SHANE
From shaneandsimple.com
SWEET POTATO BISCUITS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
SOUTHERN SWEET POTATO BISCUITS - PAULA DEEN
From pauladeen.com
SWEET POTATO BISCUITS AND GRAVY
From favesouthernrecipes.com
SWEET POTATO BISCUITS WITH CHORIZO CREAM GRAVY
From homesicktexan.com
SWEET POTATO BISCUITS - COZY PEACH KITCHEN
From cozypeachkitchen.com
15 CHRISTMAS PARTY RECIPES THAT THREATEN TO STEAL THE SPOTLIGHT …
From easyhomemadelife.com
SWEET POTATO BISCUITS - PREPPY KITCHEN
From preppykitchen.com
FOOLPROOF SAUSAGE GRAVY AND BISCUITS RECIPE IS A FAMILY FAVORITE
From upstateramblings.com
THE BEST SWEET POTATO BISCUITS - MOM ON TIMEOUT
From momontimeout.com
SMOTHERED POTATOES RECIPE - SMOKINANDGRILLINWITAB.COM
From smokinandgrillinwitab.com
SWEET POTATO BISCUITS ~ LIKE FLUFFY CLOUDS! - DIVAS CAN …
From divascancook.com
CHRISTMAS POTPOURRI - SWEET CS DESIGNS
From sweetcsdesigns.com
SWEET POTATO BISCUITS AND GRAVY - RECIPE - OH, THAT'S …
From ohthatsgood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love