Sweet Potato Biscuits
4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup shredded cheddar cheese
3/4 cup butter
1 1/2 cups 1% cultured buttermilk or sour milk *
1/2 cup cooked finely mashed or pureed sweet potatoes
Preheat oven to 425 F.
Combine flour with sugar, baking powder, salt and cayenne pepper. Coarsely cut butter into flour (small pea size lumps of butter should be distinguishable). Gently stir in shredded cheese.
Stir together milk and sweet potatoes. Make a well in the center of flour mixture, add milk;* stir just enough to moisten flour (do not over mix). Dough may be dropped by spoonfuls onto un-greased baking sheet (especially if dough is too moist) – or continue as directed below.
Place dough on a floured surface and knead 8-10 times. If dough is too soft to knead, drop by spoonful. Over-kneading will create a small rounded biscuit rather than one tall, light and airy.
Flatten dough with hands, or with a rolling pin, to approximately 1/2-inch thick. Cut biscuits with a 3-inch biscuit cutter or drinking glass dipped in flour. Place biscuits on un-greased baking sheet; bake 10-12 minutes or until light, airy and lightly browned.
This recipe is a fun Southern twist to Baking Powder Biscuits. They are excellent served with country ham and hot mustard. Makes about sixteen 3-inch biscuits.
* Buttermilk may be replaced with milk, which has been soured by adding 2 tablespoons lemon juice (do not use milk that has soured from old age or spoilage).
For nutrition analysis, click on link: www.dairycouncilutnv.org.
1. Types of leavening agents – (3 major) baking powder, baking soda, yeast (emphasis will be on baking powder)
2. Test to see if still active – place in warm water
3. Demonstration – How do they work – must use acid of some kind
– baking powder – cold water
– baking powder – warm water
– soda plain water
– soda with acid
4. Types of acid in recipes – sour milk, honey, molasses, vinegar, lemon juice
5. Substitution 1/4 teaspoon soda, 1/2 teaspoon cream tarter = 1 teaspoon baking powder
Sweet Potato Biscuits
Sweet Potato Biscuits – a fun Southern twist to Baking Powder Biscuits – delicious with country ham and hot mustard.
Q What is the story behind this recipe?
A Sweet Potato Biscuits have roots to Caribbean and African cuisines. In humid climates cereal products are hard to keep. Breads are often made from or include other starchy foods (ie sweet potato). Today’s recipe is basically a Baking Powder which includes sweet potatoes (and cayenne pepper).
Q Preparing Sweet potatoes takes a lot of time, right?
A. No – Wrap in plastic wrap and microwave 5 minutes; or use canned yams
Q Cayenne Pepper in this recipe?? Isn’t it hot?
A. No – adds nice flavor addition