Best 4 Sugar Crusted Sweet Potato Biscuits Recipes
Indulge in the delectable Sugar-Crusted Sweet Potato Biscuits, a delightful culinary creation that tantalizes taste buds with its unique blend of flavors and textures. These biscuits, crafted with love and precision, are a harmonious fusion of sweet and savory, crispy and soft. Embark on a culinary journey as we unveil the secrets behind this exceptional dish, exploring the ingredients, step-by-step instructions, and additional recipe variations that promise to elevate your baking repertoire.
The journey begins with the careful selection of sweet potatoes, roasted to perfection to bring out their natural sweetness. These roasted sweet potatoes, along with a symphony of spices, butter, and buttermilk, form the base of the biscuit dough. The dough is then meticulously rolled and cut into perfect rounds, awaiting their transformation in the oven.
As the biscuits bake, a magical transformation takes place. The sugar crust caramelizes, creating a crisp, golden-brown exterior that yields to a soft, fluffy interior infused with the comforting warmth of sweet potato and spices. The result is a symphony of flavors and textures that will leave you craving more.
This versatile recipe offers endless possibilities for customization. Elevate the classic with a sprinkle of cinnamon sugar or indulge in a savory twist by adding a generous helping of grated cheddar cheese. For those with a sweet tooth, a drizzle of honey or maple syrup will send your taste buds into overdrive.
Whether you're hosting a brunch, craving a comforting snack, or simply seeking a culinary adventure, these Sugar-Crusted Sweet Potato Biscuits are sure to become a beloved favorite. Join us as we embark on this delectable journey, discovering the secrets behind this exceptional dish and unlocking a world of flavor that will leave you utterly captivated.
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
SUGAR-CRUSTED SWEET POTATO BISCUITS
Make and share this Sugar-Crusted Sweet Potato Biscuits recipe from Food.com.
Provided by Joy1996
Categories Breads
Time 25m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Spray cookie sheet with Pam.
- In medium bowl combine flour, baking powder, salt and 2T.
- brown sugar; mix well.
- Using pastry blender or fork, cut in shortening until mixture is crumbly.
- In a small bowl combine milk, sweet potato and sour cream; blend well.
- Add to flour mixture all at once, stirring just til moistened.
- Drop 1/4c.
- dough at a time onto cookie sheet; sprinkle with remaining 2T.
- brown sugar.
- Bake for 15-20 minutes, or until peaks and bottoms of biscuits are golden brown.
- Remove from pan immediately.
- Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!
Nutrition Facts : Calories 154.8, Fat 5.3, SaturatedFat 2, Cholesterol 4.7, Sodium 203.6, Carbohydrate 24, Fiber 0.9, Sugar 5.3, Protein 3
SWEET POTATO BISCUITS
Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 2h10m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
- Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
- Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
- Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
- While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.
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
Tips:
- Use fresh sweet potatoes: Fresh sweet potatoes will yield the best flavor and texture in your biscuits.
- Boil the sweet potatoes until they are very soft: This will make them easy to mash and incorporate into the biscuit dough.
- Don't overmix the dough: Overmixing will make the biscuits tough. Mix just until the ingredients are combined.
- Chill the dough for at least 30 minutes before baking: This will help the biscuits rise and bake more evenly.
- Brush the biscuits with melted butter before baking: This will help them brown and give them a crispy crust.
- Sprinkle the biscuits with sugar before baking: This will give them a sweet, crunchy topping.
- Bake the biscuits until they are golden brown: The biscuits are done baking when a toothpick inserted into the center comes out clean.
Conclusion:
These sugar-crusted sweet potato biscuits are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or dinner. Serve them with your favorite soup, stew, or salad. You can also enjoy them on their own as a snack. No matter how you serve them, these biscuits are sure to be a hit!
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 »
#30-minutes-or-less #time-to-make #course #preparation #breads #rolls-biscuits #dietary #number-of-servings
You'll also love
