Best 2 Sweet Potato Drop Biscuits Recipes
Indulge in the delightful symphony of flavors and textures with our irresistible sweet potato drop biscuits. These culinary gems are crafted with a harmonious blend of sweet potatoes, buttermilk, and a touch of honey, resulting in a symphony of tantalizing flavors. The tender, fluffy interiors are perfectly complemented by crispy, golden-brown exteriors, creating a textural experience that will leave you craving more. These versatile biscuits can be enjoyed as a savory side dish, a delectable appetizer, or even as a sweet treat. Whether you prefer them plain or adorned with your favorite toppings, our sweet potato drop biscuits promise an unforgettable culinary journey. Explore the diverse recipes within this article, ranging from classic drop biscuit variations to innovative flavor combinations, and discover the endless possibilities of this versatile dish. Get ready to embark on a delightful adventure that will transform your perception of biscuits forever.
Let's cook with our recipes!
SWEET POTATO DROP BISCUITS
These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.
Provided by Annes Kitchen
Categories Breakfast
Time 1h50m
Yield 12 large biscuits, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425Ëš.
- Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
- Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
- Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
- Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
- Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
- These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
- * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
- Makes about 12 medium or 24 small (bite size) biscuits.
SUNSET SWEET POTATO DROP BISCUITS
Another healthy recipe from Tony Horton's cookbook called "Thin Kitchen". We had these today for lunch and they are for sure a sweet potato biscuit. Everyone enjoyed them including my 16 year old nephew Rhyan who said he could have ate all of them. LOL They are not a light and fluffy biscuit but more dense and moist inside. My...
Provided by Kimberly Biegacki
Categories Biscuits
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray. I didn't have any fresh sweet potatoes so I used canned sweet potatoes instead.
- 2. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
- 3. Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
- 4. Drop golf ball sized rounds of dough onto prepared kaing sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm. You can roll the dough out and cut with a 2 inch round cutter too.
- 5. Nutritional Info: Serving size: 1 biscuit Calories 80, fat total 3.5 grams, saturated fat 0 grams, carbs 12 grams, fiber 1 gram, protein 1 gram
Tips for Making Sweet Potato Drop Biscuits:
- Use Fresh Sweet Potatoes: Fresh sweet potatoes yield the best flavor and texture in these biscuits.
- Cook Sweet Potatoes Properly: Bake the sweet potatoes until they are tender but not mushy. This ensures a good balance of sweetness and structure in the biscuits.
- Don't Overmix the Dough: Overmixing will result in tough biscuits. Mix the dough just until the ingredients are combined.
- Use Cold Butter: Cold butter creates pockets of steam in the biscuits as they bake, resulting in a light and flaky texture.
- Bake at High Temperature: A high oven temperature helps the biscuits to rise quickly and evenly.
- Don't Crowd the Baking Sheet: Make sure there is enough space between the biscuits on the baking sheet so that they can rise properly.
- Serve Warm: Sweet potato drop biscuits are best served warm, when they are at their softest and most flavorful.
Conclusion:
Sweet potato drop biscuits are a delicious and easy-to-make addition to any meal. With their sweet, slightly earthy flavor and soft, fluffy texture, these biscuits are sure to be a hit. Whether you serve them for breakfast, lunch, or dinner, they are sure to be enjoyed by all. Try experimenting with different spices and herbs to create your own unique flavor combinations. And don't forget to enjoy them warm with plenty of butter and honey.
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