These tender, golden and delicious biscuitscan be made either with freshly cooked or canned sweet potatoesor yams.
Recipe: Southern Sweet PotatoBiscuits
1 1/2 cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar or packed light brown sugar Pinch of ground nutmeg 1/4 cup unsalted butter, cut up or chilled solid shortening 1 cup cold mashed sweet potatoes or yams 3 tablespoons whole milk, or as needed Glaze: 2 tablespoons whole milk
Position a rack in the center of the ovenand preheat it to 425°F (220°C). Grease a baking sheetor cover it with baking parchment.
In a large mixing bowl, whisk togetherthe flour, baking powder, salt, sugar and nutmeg. Cut in thebutter or shortening by pinching it into the flour with yourfingertips or mixing it with a pastry blender or 2 cross-cuttingtable knives until the mixture has small lumps about the sizeof peas. Stir in the sweet potatoes with just enough milk tomake a soft dough, tossing the mixture only until the dough holdstogether.
Turn the dough out onto a lightly flouredsurface. Add a few drops more milk if the dough is still toodry, then pat it into a rough ball.
To make drop biscuits, scoop 10 to 12equal portions of the dough onto the baking sheet, placing themat least 1-inch apart.
To make cut biscuits, pat the dough intoa 6 x 8-inch rectangle about 3/4-inch thick. Divide each sideinto 2-inch segments and use a long-bladed knife to cut the doughinto 12 pieces. Place them about 1-inch apart on the baking sheet.If desired, use the pastry brush to paint the biscuit tops witha little milk.
Bake about 15 minutes, until the biscuitsrise and their golden color is somewhat darker around the topedges. Cool on a wire rack; serve warm.
Makes 1 dozen.
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