Best 7 Glazed Sweet Potato Biscuit Squares Recipes
Indulge in the delectable Glazed Sweet Potato Biscuit Squares, a symphony of sweet and savory flavors that will tantalize your taste buds. These delightful squares seamlessly blend the comforting warmth of sweet potatoes with the fluffy goodness of buttermilk biscuits, resulting in a culinary masterpiece. Each bite offers a delightful contrast between the crispy, golden-brown crust and the soft, pillowy interior. The sweet potato glaze adds an extra layer of sweetness that perfectly complements the savory biscuit base. Prepare to embark on a culinary journey with this irresistible treat, perfect for breakfast, brunch, or as a delightful snack.
In addition to the classic Glazed Sweet Potato Biscuit Squares, the article offers a delightful array of variations to cater to diverse tastes and preferences. Treat yourself to the zesty and refreshing Lemon Poppy Seed Sweet Potato Biscuit Squares, bursting with citrusy goodness. For a touch of tropical flair, try the irresistibly moist Coconut Sweet Potato Biscuit Squares. If you're craving a nutty twist, the hearty Pecan Sweet Potato Biscuit Squares are sure to satisfy. And for those seeking a savory delight, the savory Bacon Cheddar Sweet Potato Biscuit Squares pack a punch of flavor with every bite.
No matter your preference, the article provides a comprehensive guide to creating these delectable treats. With step-by-step instructions, helpful tips, and a detailed ingredient list, you'll be able to recreate these culinary wonders in your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure.
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
SWEET POTATO BISCUITS
Puréed sweet potatoes not only add beautiful coloring to these biscuits but it makes them soft, moist and fluffy. You'll need cooked sweet potatoes, sugar, baking powder, flour, butter, salt and milk. Enjoy with homemade apple or honey butter!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 7
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.
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
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
GLAZED SWEET POTATO BISCUIT SQUARES
Bake these lightly-spiced potato biscuit squares using Betty Crocker® frosting - a sweet tea-time compliment!
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
- Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
- Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
- Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.
Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 15 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 250 mg
GLAZED SWEET POTATOES
For a crowd-pleasing side dish, try Patrick and Gina Neely's Glazed Sweet Potatoes for Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
- Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
- Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
GLAZED SWEET POTATOES
Make and share this Glazed Sweet Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Yam/Sweet Potato
Time 4h10m
Yield 4 sweet potato servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain sweet potatoes.
- Cut into smaller chunks and place them in a 4-5 quart slow cooker.
- Add butter, brown sugar, orange juice, salt, cinnamon and stir well.
- Cover and cook on low for 4-5 hours.
Tips:
- Choose the right sweet potatoes: Look for firm, smooth sweet potatoes that are free of blemishes. Avoid any that are bruised or have soft spots.
- Cook the sweet potatoes thoroughly: The sweet potatoes should be cooked until they are tender all the way through. You can check this by inserting a toothpick into the center of the potato. If it comes out clean, the potato is done.
- Use a sharp knife to cut the sweet potatoes: This will help to create clean, even slices.
- Don't overcrowd the baking dish: Make sure to leave enough space between the sweet potato slices so that they can cook evenly.
- Bake the sweet potatoes until they are golden brown: This will give them a slightly caramelized flavor.
- Serve the sweet potatoes warm: They are best enjoyed when they are fresh out of the oven.
Conclusion:
These glazed sweet potato biscuit squares are a delicious and easy-to-make side dish that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you serve them for breakfast, lunch, or dinner, these sweet potato biscuits are sure to be a hit.
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