Sweet Potato Biscuits, My Way |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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This is a creation that began with a basic sweet potato biscuit recipe. There is no comparison when you use fresh baked warm sweet potatoes which is one of my changes. Other additons include brushing the biscuit tops with milk and sprinkling cinnamon sugar on before baking. Sometimes I add 1/2 c. chopped pecans to the dough. I am often asked to make these biscuits year round. Warm these up for a special breakfast treat especially in autumn and winter! Note: Prep time does not include baking and mashing the sweet potatoes. If you prefer a sweeter bisuit add 2/3 c. sugar and just use milk and cinnamon on the tops. Please let me know how you like them. Ingredients:
2 cups warm mashed sweet potatoes |
1/2 cup shortening |
1/2 cup sugar |
1 teaspoon salt |
5 teaspoons baking powder |
3 cups flour |
1/2 cup pecans, chopped (optional) |
2 tablespoons milk |
1 -2 tablespoon cinnamon sugar |
Directions:
1. In a big bowl, blend together the warm mashed sweet potatoes with the shortening.
2. Add the sugar, salt and baking powder.
3. Gradually add the flour. At this point, if using the pecans, add them with the flour.
4. Stir with a wooden spoon until all is incorporated. A huge ball will begin to take shape.
5. Then, knead gantly - add a little flour if necessary so dough isn't sticky.
6. Divide dough.
7. Take a portion and roll on floured surface to about 1/2 to 3/4 inch high (choice is yours).
8. Cut out with a floured biscuit cutter or even a mason jar!
9. Place about an inch apart on a cookie sheet lined with parchment paper.
10. Brush tops with milk. Sprinkle with cinnamon sugar.
11. Roll out the remaining portion of dough and repeat steps to prepare for baking.
12. Bake at 425 degrees for 15 minutes. Be sure to check after 12 minutes as ovens vary.
13. Yield will vary depending on how you roll out the dough.
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