Friday, September 27, 2013

RECIPE: Sweet Potato Biscuits

RECIPE: Sweet Potato Biscuits
Recipe and Photo Submitted by Rick Beach

The idea of Sweet Potato Biscuits was new to me.  A friend (Bill White) on a Facebook group sent us his recipe.  It called for 1 1/2 cups of sugar or 2 cups of splenda, Molasses, and none of the spices we added.  We liked the idea of the sweet potatoes and set off to experiment.  Though this recipe varies wildly from Bill's recipe, We would still like to thank Bill for passing on the idea of Sweet Potato Biscuits.  We are sure there are more variations floating around out there.  We will be trying others.  Send us yours if you have a good one.

Also see a variation of this recipe as Pumpkin Biscuits


2 small Sweet Potatoes (Cooked, Peeled, and cooled)
3/4 dry powdered milk
Water (Add enough water to the 3/4 cup powdered milk to equal 1 1/4 cup of liquid milk
1/8 tsp Ground Nutmeg
1/8 tsp Ground Clove
1 tsp    Cinnamon
5 Tbsp Agave Sweetener

3 Cups Flour
3 tsp Baking Powder
1/4 tsp Baking Soda
3/4 tsp Salt
3/4 Cup Crisco

In a mixing bowl mash the cooked, peeled, and cooled sweet potatoes with a potato masher.  Mix the dry milk and water together, then whisk the liquid into the mashed sweet potatoes.  Add the Nutmeg, Cloves, Cinnamon and Agave.  Whisk well.  This should be a wet pasty mixture.  About the consistency of cake batter.  Set aside

In another mixing bowl make basic biscuit mix by adding the Flour, Baking Powder, Baking Soda, and salt.  Whisk or sift these dry ingredients.  Next "cut in" the Crisco until the mixture is crumbly.

Next scrape the wet potato mixture in on top the the biscuit mix.  Stir and fold until combined.  Do not over mix.  Roll out about 1 inch thick on a floured bread board.  Cut biscuits 2 1/2 to 2/3/4 inch diameter (Biscuit cutter or top of a drinking glass works fine)  Once the biscuits are all cut (this size makes about 10) cover them on the floured bread board with a towel and let them set at room temperature for about 15 minutes.

Preheat oven to 400°

Place cut biscuits in a well greased Dutch Oven and bake at 400° for about 20 minutes.  I tested these in the kitchen oven using a cast iron "chicken fryer" with no lid.  I also did two of them on a cookie sheet.  The cookie sheet biscuits were starting to burn on the bottom, at 15 minutes.  The cast iron cooked great at 20 minutes. Adjust your baking time accordingly.

We served these hot with butter along with a bowl of Chicken soup.  We used the Chicken soup recipe found on this blog.

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