Try this Homemade Sweet Potato Biscuits recipe, or contribute your own.
Suggest a better descriptionMake the Dough:
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Shape the Biscuits:
Turn dough out onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times (if dough is too sticky, work in up to 1/4 cup additional flour). Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out the biscuits as close together as possible. Gather together scraps ad repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the Biscuits:
Preheat oven to 425 F, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (812g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2467 | ||
Calories from Fat: 1561 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173.5g | 231 % | |
Saturated Fat 108.8g | 544 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 458.8mg | 141 % | |
Sodium 4331.8mg | 149 % | |
Potassium 1089.8mg | 29 % | |
Total Carbohydrate 196.3g | 58 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 187.4g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2467
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