Guest guest Posted May 28, 2003 Report Share Posted May 28, 2003 Sweet Potato Biscuits Ingredients 1 medium sweet potato, unpeeled 6 tablespoons unsalted butter, melted 1/2 cup milk 2 tablespoons sugar 1 large egg, beaten 1-1/4 cups cake flour 1-1/4 cups all-purpose flour 1 tablespoon +1 teaspoon baking powder 1 teaspoon salt Directions In a medium saucepan, cook the whole sweet potato in boiling (unsalted) water until tender when pierced with the tip of a sharp knife (about 20 minutes). Let the sweet potato cool, then pare it and mash until smooth. You should have about 1 cup mashed sweet potato. Let the cooking water cool to warm. Position a rack in the center of the oven and preheat to 425 degrees. In a medium saucepan, stir the mashed sweet potato with the melted butter until smooth. Transfer the mixture to a medium bowl. Stir in the milk, sugar, and egg. Sift the cake and all-purpose flours, baking powder, and salt into a medium bowl, and then stir into the liquids to combine. Knead briefly in the bowl to form a soft dough. On a floured work surface, roll out the dough to 3/4 inch thickness. Using a 2-1/2 inch round cookie cutter, cut out biscuits. Gather up the scraps, re-roll, and repeat the procedure until 12 biscuits are cut out. Transfer the biscuits to an ungreased baking sheet. Bake the biscuits until golden brown (about 15 to 20 minutes). Serve hot, warm, or at room temperature. ===== *********** My Special Thought To You: There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2003 Report Share Posted May 31, 2003 Hi I am wondering if you had tried this recipe. I have a similar one that is really good but the biscuits turn out a little on the flat side and still kind of doughy- but they are cooked fully. They are great toasted with jam. vy , WGF <preciousladyg2> wrote: > Sweet Potato Biscuits > > Ingredients > > 1 medium sweet potato, unpeeled > 6 tablespoons unsalted butter, melted > 1/2 cup milk > 2 tablespoons sugar > 1 large egg, beaten > 1-1/4 cups cake flour > 1-1/4 cups all-purpose flour > 1 tablespoon +1 teaspoon baking powder > 1 teaspoon salt > > Directions > > In a medium saucepan, cook the whole sweet potato in > boiling (unsalted) water until tender when pierced > with the tip of a sharp knife (about 20 minutes). > > Let the sweet potato cool, then pare it and mash > until smooth. > > You should have about 1 cup mashed sweet potato. > > Let the cooking water cool to warm. > Position a rack in the center of the oven and preheat > to 425 degrees. > In a medium saucepan, stir the mashed sweet potato > with the melted butter until smooth. > Transfer the mixture to a medium bowl. > Stir in the milk, sugar, and egg. > Sift the cake and all-purpose flours, baking powder, > and salt into a medium bowl, and then stir > into the liquids to combine. > Knead briefly in the bowl to form a soft dough. > On a floured work surface, roll out the dough > to 3/4 inch thickness. > Using a 2-1/2 inch round cookie cutter, cut out biscuits. > Gather up the scraps, re-roll, and repeat the > procedure until 12 biscuits are cut out. > Transfer the biscuits to an ungreased baking sheet. > Bake the biscuits until golden brown > (about 15 to 20 minutes). > Serve hot, warm, or at room temperature. > > > ===== > > *********** > My Special Thought To You: > There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Thanks for the heads up! I love jam even with *flat, doughy* biscuits! WGF , " Kat " <shyvyolett> wrote: > Hi I am wondering if you had tried this recipe. I have a similar > one that is really good but the biscuits turn out a little on the > flat side and still kind of doughy- but they are cooked fully. They > are great toasted with jam. vy > , WGF > <preciousladyg2> wrote: > > Sweet Potato Biscuits > > > > Ingredients > > > > 1 medium sweet potato, unpeeled > > 6 tablespoons unsalted butter, melted > > 1/2 cup milk > > 2 tablespoons sugar > > 1 large egg, beaten > > 1-1/4 cups cake flour > > 1-1/4 cups all-purpose flour > > 1 tablespoon +1 teaspoon baking powder > > 1 teaspoon salt > > > > Directions > > > > In a medium saucepan, cook the whole sweet potato in > > boiling (unsalted) water until tender when pierced > > with the tip of a sharp knife (about 20 minutes). > > > > Let the sweet potato cool, then pare it and mash > > until smooth. > > > > You should have about 1 cup mashed sweet potato. > > > > Let the cooking water cool to warm. > > Position a rack in the center of the oven and preheat > > to 425 degrees. > > In a medium saucepan, stir the mashed sweet potato > > with the melted butter until smooth. > > Transfer the mixture to a medium bowl. > > Stir in the milk, sugar, and egg. > > Sift the cake and all-purpose flours, baking powder, > > and salt into a medium bowl, and then stir > > into the liquids to combine. > > Knead briefly in the bowl to form a soft dough. > > On a floured work surface, roll out the dough > > to 3/4 inch thickness. > > Using a 2-1/2 inch round cookie cutter, cut out biscuits. > > Gather up the scraps, re-roll, and repeat the > > procedure until 12 biscuits are cut out. > > Transfer the biscuits to an ungreased baking sheet. > > Bake the biscuits until golden brown > > (about 15 to 20 minutes). > > Serve hot, warm, or at room temperature. > > > > > > ===== > > > > *********** > > My Special Thought To You: > > There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
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