Sweet Potato Biscuits II

Sweet Potato Biscuits II Recipe - Self Rising Flour, Baking Soda, Cinnamon, Butter, Sweet Potatoes, Orange Juice, Milk, Egg

| Servings: 8

Introduction

Sweet Potato Biscuits II are a delicious and flavorful twist on traditional biscuits. These biscuits are made with mashed sweet potatoes, giving them a unique taste and texture that is sure to please your taste buds.

History

Sweet Potato Biscuits have been a popular dish in the southern United States for many years. The addition of sweet potatoes to biscuits adds a touch of sweetness and a beautiful orange color to the dough. This recipe is a modern take on a classic southern favorite.

Ingredients

2 cups of self-rising flour
0.5 tsp of baking soda
1 tsp of cinnamon
1 stick of melted butter
1 cup of mashed cooked sweet potatoes
0.33 cup of orange juice
0.5 cup of milk
1 beaten egg

How to prepare

Preheat the oven to 350°F (177°C).
In a large bowl, combine the butter, sweet potatoes, milk, juice, and egg.
Mix the ingredients well.
Sift the dry ingredients together and stir them into the sweet potato mixture, mixing well.
Pour the batter into an 8 x 8 inches pan and bake for 30 to 40 minutes. Spray the pan beforehand with cooking spray.
Allow the dish to cool until warm, then cut it into 8 squares.
Serve the squares with butter.

Variations

Add a sprinkle of brown sugar on top of the biscuits before baking for a sweeter treat.
Mix in some chopped pecans or walnuts for added crunch and flavor.
Serve the biscuits with a drizzle of honey or maple syrup for a sweet touch.

Notes

Cook a large sweet potato in the microwave, like a potato, but about double the time, cool then mash for this recipe, or used leftover fresh or canned sweet potatoes.

Cooking Tips & Tricks

Make sure to mash the sweet potatoes well to ensure a smooth texture in the biscuits.

- Be careful not to overmix the dough, as this can result in tough biscuits.

- For a flakier texture, try using cold butter and milk when making the dough.

- To prevent the biscuits from sticking to the pan, be sure to spray it with cooking spray before baking.

Serving Suggestions

Enjoy these biscuits warm with a pat of butter for a delicious breakfast or snack.

Cooking Techniques

Be sure to preheat the oven before baking the biscuits to ensure even cooking.

- Use a pastry cutter or two knives to cut the butter into the dry ingredients for a flakier texture.

Ingredient Substitutions

If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour.

- You can substitute buttermilk for the milk in this recipe for a tangier flavor.

Make Ahead Tips

You can prepare the dough for these biscuits ahead of time and refrigerate it until you are ready to bake them. Simply shape the dough into biscuits and place them on a baking sheet lined with parchment paper. Cover the biscuits with plastic wrap and refrigerate for up to 24 hours before baking.

Presentation Ideas

Serve these biscuits on a platter with a dollop of whipped cream or a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

These biscuits pair well with a cup of hot tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, simply place the biscuits in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Sweet Potato Biscuits II contains approximately 200 calories.

Carbohydrates

Each serving of Sweet Potato Biscuits II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sweet Potato Biscuits II contains approximately 7 grams of fat.

Proteins

Each serving of Sweet Potato Biscuits II contains approximately 4 grams of protein.

Vitamins and minerals

Sweet potatoes are a great source of vitamin A, vitamin C, and potassium. These biscuits provide a healthy dose of these essential vitamins and minerals.

Alergens

This recipe contains dairy (butter and milk) and eggs. It may not be suitable for those with dairy or egg allergies.

Summary

Sweet Potato Biscuits II are a delicious and nutritious treat that is relatively low in calories and high in essential vitamins and minerals.

Summary

Sweet Potato Biscuits II are a delicious and nutritious twist on traditional biscuits. With a hint of sweetness from the sweet potatoes and a fluffy texture, these biscuits are sure to become a new favorite in your household. Enjoy them warm with a pat of butter for a delightful treat any time of day.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a hot summer day, and I was visiting my dear friend Agnes in her quaint little farmhouse in the countryside. Agnes was known for her delicious baked goods, and I always looked forward to trying her latest creations.

As soon as I stepped inside her cozy kitchen, I was greeted by the warm aroma of freshly baked bread. Agnes was busy kneading dough at the counter, her flour-dusted hands moving with practiced ease. She smiled warmly at me and beckoned me to sit down at the kitchen table.

"Would you like to help me make some sweet potato biscuits?" she asked, her eyes twinkling with excitement. I had never heard of sweet potato biscuits before, but I was eager to learn. Agnes handed me a large sweet potato and a sharp knife, instructing me to peel and dice it while she prepared the rest of the ingredients.

As we worked side by side in the kitchen, Agnes shared the story of how she came to learn this recipe. She explained that sweet potato biscuits were a traditional Southern dish, passed down through generations in her family. Her grandmother had taught her how to make them when she was just a young girl, and she had been making them ever since.

I listened intently as Agnes guided me through the process of making the biscuits. We mixed flour, baking powder, and a pinch of salt in a large bowl, then added the diced sweet potato, butter, and buttermilk. Agnes showed me how to gently fold the ingredients together until they formed a soft dough, taking care not to overmix.

Once the dough was ready, Agnes rolled it out on a floured surface and cut it into rounds with a biscuit cutter. She placed the biscuits on a baking sheet and brushed the tops with melted butter before sliding them into the oven to bake.

As we waited for the biscuits to cook, Agnes regaled me with stories of her childhood in the South. She talked about how her grandmother used to make sweet potato biscuits for special occasions, filling the house with the comforting smell of freshly baked bread. I could almost imagine myself sitting at their kitchen table, surrounded by love and laughter.

When the biscuits were finally done, Agnes pulled them out of the oven and placed them on a cooling rack. The golden tops were slightly crisp, while the insides were soft and fluffy. I couldn't wait to try one.

We sat down at the kitchen table and savored the warm biscuits with a dollop of honey butter. The sweet potato added a subtle sweetness and a rich, earthy flavor that paired perfectly with the buttery biscuit. I was amazed at how such simple ingredients could come together to create something so delicious.

As I took my first bite, I knew that I had stumbled upon a recipe that would become a staple in my own kitchen. I thanked Agnes for teaching me how to make sweet potato biscuits and vowed to pass on the recipe to future generations.

Years have passed since that summer day in Agnes's kitchen, but the memory of making sweet potato biscuits with her still brings a smile to my face. Whenever I bake a batch of biscuits, I am reminded of the warmth and generosity of my dear friend and the joy of sharing a simple, comforting meal with loved ones. And as I pass on the recipe to my own grandchildren, I hope that they, too, will treasure the tradition of sweet potato biscuits for years to come.