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Receta Sweet Potato Biscuits
by John Spottiswood

Sweet Potato Biscuits

Here's a healthy and tasty spin on traditional biscuits. These are delicious with just about anything you might normally serve biscuits or rolls with. I like them in the morning with some fruit for breakfast. I make them with half yogurt and half buttermilk, but you can make entirely with one or the other and they are still delicious!

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: chili, soup, stew, scrambled eggs

Ingredientes

  • 2 cups all purpose or cake flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp cold butter (you can use up to 5 Tbsp for a richer flavor if you are less concerned about fat than I am)
  • 1 cup cooked, drained, and pureed sweet potato
  • Approx 1/2-3/4 cup plain yogurt or buttermilk (just enough to form the dough into a ball)

Direcciones

  1. Mix dry ingredients together in a bowl and cut in the butter.
  2. Stir the sweet potatoes into the butter-flour mixture.
  3. Stir in the yogurt or buttermilk until dough can be formed into a ball.
  4. Turn out of bowl onto a lightly floured surface. Sprinkle flour on top if very sticky, and roll into a 1/2 inch thick rectangle. Using a biscuit cutter or glass, cut into 2 inch rounds. Reform the remaining dough, roll, and cut into additional 2 inch rounds. Repeat until all of the dough has been used. Should make 14-20 biscuits.
  5. Bake 8-9 minutes, or until biscuits are a beautiful, golden brown. Server within 15 minutes if possible. Will keep well for 4-5 days in an airtight container.