SWEET POTATO BISCUITS WITH HAM
Provided by Food Network
Time 1h45m
Yield 18 to 24 biscuits, servings 9 to 12 (2 per person)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
- Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
- Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
- Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
- Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.
BAKED HONEY HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 14 biscuits
Number Of Ingredients 19
Steps:
- For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour. Let the potatoes cool, and then peel them, discarding the skins.
- In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
- Whisk together the flour, sugar, baking soda and salt. With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed. Fold in the sweet potato puree until just combined, being careful not to overwork.
- Dust a work surface with some flour and turn the biscuit dough onto the counter. Form the dough into a 3/4-inch-thick disc. Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in. You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
- Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out. The biscuits should be a tight fit and nestled against each other. Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
- For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite.
- Combine the preserves, basil, vinegar, mustard, peppercorns and chile in a medium saucepot on the stove. Set over medium heat. Simmer the sauce until thickened, 7 to 10 minutes. Strain the reduction through a fine sieve. Thin with water if needed.
SWEET POTATO HONEY BISCUITS
Make and share this Sweet Potato Honey Biscuits recipe from Food.com.
Provided by Julesong
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If using sweet potato or yam from a can, make sure to rinse the syrup from it before mashing.
- If using a freshly-baked sweet potato, peel, mash, and let cool before using in recipe.
- Preheat oven to 400°F.
- Lightly grease a baking sheet.
- In a large bowl, combine the flour, baking powder, salt, and nutmeg.
- With a pastry blender utensil or two knives, cut in butter until mixture resembles coarse meal.
- Stir in the mashed sweet potato, half and half, and honey to make dough.
- Turn out the dough onto a floured surface.
- With floured hands, knead the dough lightly a few times to bring the texture together.
- Roll or pat dough evenly to make it 3/4-inch thick.
- With a floured 2 3/4-inch round biscuit cutter, cut into 8 rounds.
- You will need to gather scraps and re-roll to get 8 rounds.
- Place rounds on prepared baking sheet with a flat spatula and bake 20 minutes or until golden.
- Transfer to wire rack and let cool.
- Good served with ham, cheese, and honey mustard!
SWEET POTATO BISCUITS WITH HONEY BUTTER
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri
Provided by Taste of Home
Time 30m
Yield 15 biscuits (about 1/2 cup honey butter).
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY
Provided by Molly Wizenberg
Categories Bread Mustard Side Bake Christmas Low Cal Ham Sweet Potato/Yam Honey Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 25
Number Of Ingredients 12
Steps:
- Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
- Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
- Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
- Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
- Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.
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