Best 4 Bisquick Sweet Potato Biscuits Recipes
Indulge in the delightful symphony of flavors with our collection of Bisquick sweet potato biscuit recipes. These delectable treats combine the comforting warmth of sweet potatoes with the fluffy goodness of Bisquick, resulting in a culinary masterpiece that will tantalize your taste buds. With variations ranging from classic to savory and even a gluten-free option, there's a perfect biscuit recipe for every palate. Prepare to embark on a culinary journey that celebrates the versatility and deliciousness of this classic Southern staple.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO BISCUITS
Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Stir all ingredients until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 290 mg
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.
SPICY SWEET POTATO BISCUITS
These sweet potato biscuits made with Original Bisquick® mix are lightly spiced, fluffy and delicious - ready in just 25 minutes and perfect for any bread basket!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg
SIMPLE SWEET POTATO BISCUITS
Only four ingredients make these moist biscuits a snap to prepare. "I modified my grandma's recipe to make it shorter and quicker," says Pam Bouillion of Rayne, Louisiana. "They're my husband's favorites."
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 132 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use fresh, high-quality ingredients for the best results.
- Make sure your butter is cold and your buttermilk is at room temperature before starting.
- Be careful not to overmix the dough, as this will make the biscuits tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- If you don't have sweet potatoes, you can use mashed pumpkin or butternut squash instead.
- These biscuits can be made ahead of time and frozen. To freeze, place the unbaked biscuits on a baking sheet and freeze for 30 minutes. Then, transfer the biscuits to a freezer bag and freeze for up to 2 months. To bake, thaw the biscuits overnight in the refrigerator or at room temperature for 1 hour. Then, bake according to the recipe instructions.
Conclusion:
These sweet potato biscuits are a delicious and easy-to-make side dish that is perfect for any occasion. They are light and fluffy, with a slightly sweet flavor that is complemented by the savory taste of the bacon. These biscuits are sure to be a hit with your family and friends.
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