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Sweet Potato Biscuits

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Sweet Potato Biscuits

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Sweet Potato Biscuits Recipe Sweet Potato Biscuits Recipe

Southern meals author Sheri Castle says that is her favourite biscuit. She comes from the land of biscuits, in order that’s pronouncing one thing! Among their many charms is that they are able to, and will have to be, made forward of time and served at room temperature. The flavors get even higher after the primary day. Another beauty of those biscuits is that the dough is way more forgiving of dealing with, re-rolling, and a couple of cuttings than conventional biscuits. If you have by no means had a lot good fortune with biscuit making, those will exchange your fortunes.

At a look

Prep
Bake
Total
Yield
15 medium (2 half of”) biscuits

Nutrition data

Ingredients

  • 2 half of cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon superb sea salt
  • 1/four cup mild brown sugar
  • three/four teaspoon floor cinnamon
  • half of teaspoon floor ginger
  • half of teaspoon floor allspice
  • half of teaspoon floor mace
  • half of cup vegetable shortening
  • 1 cup roasted candy potato purée
  • 1 cup heavy cream
  • further flour, for rolling

  • 10 three/four oz. King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon superb sea salt
  • 1 7/eight oz. mild brown sugar
  • three/four teaspoon floor cinnamon
  • half of teaspoon floor ginger
  • half of teaspoon floor allspice
  • half of teaspoon floor mace
  • three 1/four oz. vegetable shortening
  • 7 half of oz. roasted candy potato purée
  • eight oz. heavy cream
  • further flour, for rolling

  • 305g King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon superb sea salt
  • 53g mild brown sugar
  • three/four teaspoon floor cinnamon
  • half of teaspoon floor ginger
  • half of teaspoon floor allspice
  • half of teaspoon floor mace
  • 92g vegetable shortening
  • 213g roasted candy potato purée
  • 227g heavy cream
  • further flour, for rolling

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. To make the dough: Mix in combination the flour, baking powder, sea salt, brown sugar, cinnamon, ginger, allspice, and mace in a big bowl. Use a pastry blender or your fingertips to paintings within the shortening till the mix is crumbly.
  3. Stir within the candy potato with a fork. Slowly upload the cream and stir till the dough comes in combination and pulls in all the dry elements. Add extra cream, 1 tablespoon at a time, if wanted.
  4. To form and lower: Transfer the dough to a evenly floured floor and gently knead till clean and supple, about eight turns. Roll or pat the dough three/four” thick.
  5. Cut out the biscuits with a spherical cutter. If the cutter sticks, dip it into some flour between cuts. Push the cutter directly down with out twisting in order that the biscuits can upward push to their complete doable. Place the biscuits at the ready baking sheet.
  6. To bake: Bake till the biscuits are company and spring again when evenly touched on most sensible, about 20 mins. Transfer to a rack to chill to room temperature. Store at room temperature in an hermetic container in a single day earlier than serving.

Nutrition Information

  • Serving Size62g
  • Servings Per Batch15 biscuits
Amount Per Serving:
  • Calories218
  • Calories from Fat117
  • Total Fat13g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol22mg
  • Sodium173mg
  • Total Carbohydrate23g
  • Dietary Fiber1g
  • Sugars6g
  • Protein3g

* The diet data equipped for this recipe is made up our minds via the ESHA Genesis R&D device program. Substituting any elements would possibly exchange the posted diet data.

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