Best 3 Sweet Potato Angel Biscuits Recipes
Indulge in a delightful culinary journey with our tantalizing Sweet Potato Angel Biscuits, an exquisite symphony of flavors and textures. These heavenly biscuits, crafted with the goodness of sweet potatoes, boast a soft, fluffy interior enveloped in a golden-brown, irresistibly crispy crust. Each bite unveils a symphony of sweet and savory notes, perfectly complemented by a hint of warm spices.
Embark on a culinary adventure with our curated collection of Sweet Potato Angel Biscuit recipes, each one a unique masterpiece. From classic Southern-style biscuits to innovative variations infused with herbs, cheese, and even bacon, this article presents a delectable array of recipes that cater to every palate.
Embrace the Southern charm of our Traditional Sweet Potato Angel Biscuits, where sweet potato purée seamlessly blends with buttermilk and butter, resulting in a light and airy texture that melts in your mouth. Elevate your taste buds with our tantalizing Cheddar-Bacon Sweet Potato Angel Biscuits, where crispy bacon and sharp cheddar cheese add an irresistible savory twist.
For a touch of herby goodness, try our aromatic Rosemary Garlic Sweet Potato Angel Biscuits, where fresh rosemary and a hint of garlic create a savory symphony. Indulge in the decadence of our indulgent Sweet Potato Angel Biscuits with Maple Glaze, where a sweet and sticky glaze elevates these biscuits to a new level of deliciousness.
Unleash your creativity with our versatile Sweet Potato Angel Biscuit Dough, a blank canvas waiting to be transformed into an endless array of savory and sweet treats. Whether you prefer flaky pastries, hearty sandwiches, or delectable appetizers, this dough promises endless possibilities.
So, gather your ingredients, preheat your oven, and embark on a culinary voyage with our Sweet Potato Angel Biscuits. Prepare to be captivated by the delightful harmony of flavors and textures as you savor each delectable bite. Let your taste buds dance with joy as you explore the diverse recipes presented in this article, each one a testament to the culinary magic of sweet potatoes.
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.
CHEF JOHN'S SWEET POTATO BISCUITS
This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
- Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
- Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
- Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
- Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
- Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
- Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g
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:
- For the best results, use fresh sweet potatoes. Avoid using potatoes that have been refrigerated for a long time, as they may have a dry or mealy texture.
- If you don't have a food processor, you can grate the sweet potato by hand. Just be sure to grate it finely, so that it blends well with the other ingredients.
- Don't overmix the dough. Overmixing will make the biscuits tough. Just mix until the ingredients are combined.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more milk.
- Bake the biscuits until they are golden brown and cooked through. This usually takes about 10-12 minutes.
- Serve the biscuits warm, with butter, honey, or your favorite jam.
Conclusion:
Sweet potato angel biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for using up leftover sweet potatoes, and they are a great way to get your kids to eat their vegetables. With their soft, fluffy texture and sweet flavor, these biscuits are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give sweet potato angel biscuits a try. You won't be disappointed!
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