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| SWEET POTATO BISCUITS-step-by-step with pics! | |
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| Tweet Topic Started: Nov 10 2013, 06:54 PM (224 Views) | |
| bionic4ever | Nov 10 2013, 06:54 PM Post #1 |
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I TALK TOO MUCH! LOL!
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SWEET POTATO BISCUITS For the biscuits you'll need: 2 cups self rising flour 1/4 cup light brown sugar 1/2 tsp ground cinnamon 1/4 tsp salt pinch of nutmeg 1/2 cup [1 stick] cold butter 1/2 cup cooked and pureed sweet potatoes 1/2 cup heavy cream plus add'l to brush the tops Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, mix together the flour, brown sugar, salt, cinnamon and nutmeg. Cut in the cold butter using a pastry blender or your food processor until it resembles cornmeal. Mix together the pureed sweet potatoes and cream in a separate bowl. Add to the dry ingredients and mix just until moistened. Turn onto a floured board and roll or pat about 1/2-3/4 inches thick. Use a floured cutter and cut into the desired size. I used a 3 inch biscuit cutter. Place onto the baking sheet about 2 inches apart and brush the tops with additional cream. Place into the oven and bake for 12-15 minutes until golden. Serve hot with a slice of country ham or honey butter. Yield: 8 [3] inch biscuits Cook's note: To make homemade sweet potato puree, bake two sweet potatoes at 375°F for 50 minutes. Cool and peel. Puree the pulp, freezing any extra for a future batch of sweet potato biscuits. - - - - - |
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