Best 2 Sweet Potato Drop Biscuits Recipes
Welcome to the world of irresistible flavors and aromas! Embark on a culinary journey where we explore the art of creating the perfect "sweet potato drop biscuits." These delectable morsels are a delightful symphony of sweet and savory, offering a unique and tantalizing treat that will captivate your taste buds. Whether you're a seasoned baker or a kitchen novice, this article will guide you through the steps of crafting these delectable biscuits, ensuring that you achieve golden-brown perfection with each bite. So, gather your ingredients, preheat your oven, and get ready to indulge in the heavenly goodness of sweet potato drop biscuits.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO DROP BISCUITS
These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.
Provided by Annes Kitchen
Categories Breakfast
Time 1h50m
Yield 12 large biscuits, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425Ëš.
- Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
- Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
- Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
- Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
- Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
- These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
- * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
- Makes about 12 medium or 24 small (bite size) biscuits.
SUNSET SWEET POTATO DROP BISCUITS
Another healthy recipe from Tony Horton's cookbook called "Thin Kitchen". We had these today for lunch and they are for sure a sweet potato biscuit. Everyone enjoyed them including my 16 year old nephew Rhyan who said he could have ate all of them. LOL They are not a light and fluffy biscuit but more dense and moist inside. My...
Provided by Kimberly Biegacki
Categories Biscuits
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Coat baking sheet with nonstick vegetable oil cooking spray. I didn't have any fresh sweet potatoes so I used canned sweet potatoes instead.
- 2. Combine sweet potatoes, oil, vinegar, syrup, and salt in large bowl. Sift in flour baking powder, and nutmeg.
- 3. Cut dry ingredients into sweet potato mixture with a fork until the mixture comes together. Stir in 2 to 3 Tbsp. water, or enough to get dough to hold together.
- 4. Drop golf ball sized rounds of dough onto prepared kaing sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm. You can roll the dough out and cut with a 2 inch round cutter too.
- 5. Nutritional Info: Serving size: 1 biscuit Calories 80, fat total 3.5 grams, saturated fat 0 grams, carbs 12 grams, fiber 1 gram, protein 1 gram
Tips:
- Choose the right sweet potatoes: Look for firm, smooth sweet potatoes with no bruises or blemishes. Avoid potatoes that have been refrigerated, as this can affect their taste and texture.
- Cook the sweet potatoes thoroughly: The sweet potatoes should be cooked until they are soft and easily pierced with a fork. This will ensure that they are fully cooked and have a smooth, creamy texture.
- Use the right flour: All-purpose flour is the most common type of flour used in drop biscuits, but you can also use whole wheat flour, almond flour, or coconut flour. If you are using a gluten-free flour, be sure to use a blend that contains xanthan gum.
- Don't overmix the dough: Overmixing the dough will result in tough, dense biscuits. Mix the dough just until the ingredients are combined, and then stop.
- Drop the dough onto a greased baking sheet: Use a large spoon or a cookie scoop to drop the dough onto a greased baking sheet. Make sure the biscuits are evenly spaced so that they don't touch each other.
- Bake the biscuits until they are golden brown: Bake the biscuits in a preheated oven until they are golden brown on top and cooked through in the center. This will typically take about 10-12 minutes.
Conclusion:
Sweet potato drop biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for busy mornings or lazy weekends. With a few simple ingredients and a little bit of time, you can enjoy these fluffy, flavorful biscuits right out of the oven.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breakfast #side-dishes #american #southern-united-states #oven #vegetarian #grains #food-processor-blender #dietary #inexpensive #egg-free #free-of-something #pasta-rice-and-grains #brunch #equipment #small-appliance #presentation #served-hot #4-hours-or-less #nut-free #baking #from-scratch
You'll also love
