HOMEMADE SWEET POTATO BISCUITS
Make life a little sweeter by adding this versatile root vegetables to your next batch of biscuits: sweet potatoes! These homemade sweet potato biscuits are light, flakey and definitely worth the time required to make them. While the dough only needs 30 minutes of hands-on prep time to make, the biscuits require a total of around five hours to rise before they are ready to bake and enjoy. We love how versatile these sweet biscuits are-they can easily be enjoyed as part of a brunch spread, alongside a savory slow-cooker dinner or even as a subtly sweet addition to your Thanksgiving table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h20m
Yield 24
Number Of Ingredients 8
Steps:
- In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
- In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
- Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
- Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
- Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg
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Nouman ellahi
[email protected]These biscuits are the perfect addition to any meal. They're so flavorful and satisfying.
Angel Coronado
[email protected]I've never had sweet potato biscuits before, but I'm so glad I tried this recipe. They're so good!
Raed Arnaout
[email protected]These biscuits are so easy to make. I'm not a very experienced baker, but I was able to make these biscuits with no problem.
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[email protected]I made these biscuits in a muffin tin and they turned out perfectly. They're the perfect size for a quick snack or breakfast on the go.
Khuadad Khan
[email protected]I added some cinnamon and nutmeg to these biscuits and they were delicious. They're the perfect fall breakfast.
Ihtisham Wazarat
[email protected]I made these biscuits with whole wheat flour and they turned out great. They're a little bit denser than the biscuits made with white flour, but they're still very good.
Sakib Sardar
[email protected]These biscuits are a great way to use up leftover sweet potatoes. They're also a great way to get your kids to eat their vegetables.
Aminu Shuaibu
[email protected]I've made these biscuits several times now and they're always a success. They're so versatile, too. I've served them with everything from soup to salad.
Ahsen Habib
[email protected]These biscuits are the perfect fall treat. They're warm, comforting, and full of flavor.
Abeid Jimbika
[email protected]I made these biscuits for my family and they were a hit! Everyone loved them, even my picky kids. They're so easy to make, too.
Cosmina Myruna
[email protected]These biscuits are amazing! They're so light and fluffy, and the sweet potato flavor is perfect. I'll definitely be making these again.