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s Sweet Potato Biscuits
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Ingredients
2 medium size sweet potatoes (about 11/4 pounds) |
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Instructions Preheat oven to 400F. Pierce potatoes in several places. Bake potatoes until very tender; about 1 hour. Cut potatoes in half and cool slightly. Scoop flesh from potatoes into small bowl and cool completely Reduce oven temperature to 375F. Place 1 cup sweet potato into large howl (save any remaining sweet potato for another use). Add butter and brown sugar and heat until smooth. Sift flour, baking powder, salt, baking soda and cinnamon into medium howl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Transfer dough to generously floured surface. Roll to 3/4-inch thickness. Using 2 1/2-inch round cookie cutter; cut out biscuits. Arrange on baking sheet. Gather scraps into ball. Reroll to 3/4-inch thickness. Cut out additional biscuits. Arrange an baking sheet. Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature. Per Serving (excluding unknown items): 74 Calories; 8g Fat (92.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com. ![]() |
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Bon Appetit, November 1996, pg. 38
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