This is the basic recipe for some colorful biscuits to grace your luncheon salad or dinner party. What I like about it is that you can also add more sugar to taste along with some spices and have a sweeter version that is good for snacks or breakfast and still keep the healthier properties of the sweet potato.
Sweet Potato Biscuits
1 cup cooked and mashed sweet potatoes
1 tablespoon softened butter
1 tablespoon granulated sugar
1/2 teaspoon baking soda
1 cup buttermilk
2 cups all purpose flour
1 teaspoon salt
Preheat oven to 400 degrees. Line baking sheet with parchment or use vegetable oil spray to grease.
Beat sweet potatoes, butter, and sugar until well blended. In another bowl, combine the baking soda in the butter milk and then add to the potato mixture. Stir together the salt and flour and add to the mixture. Gently combine to just mix. Roll out to approximately 1/2-inch thickness on floured board.
Using a small cookie cutter, round works best, cut and place biscuits on prepared baking sheets. Bake for approximately 12-15 minutes or until golden brown. Should yield about 2 dozen biscuits depending the size cookie cutter you used.
For sweeter biscuits, increase the sugar to 1/2 cup and add 1 teaspoon vanilla extract, 1/2 teaspoon of cinnamon, dash of cloves, nutmeg, and ginger to taste. Mix as already directed.
Whip together an egg white and tablespoon of sugar and glaze the tops of the biscuits before baking.
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