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Sweet Potato or Pumpkin Biscuits

Sweet Potato or Pumpkin Biscuits


Directions

For the biscuits:

Preheat the oven to 450 degrees.

Fork-sift or whisk 2 cups of flour, cinnamon, and nutmeg in a large bowl, preferably wider than it is deep, and set aside the remaining ¼ cup of flour. Scatter lard over the flour and work in by rubbing your fingers with the lard and flour as if snapping your thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.

Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method takes longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to re-chill the fat.

Make a deep hollow in the center of the flour with the back of your hand. Scoop the sweet potatoes (or pumpkin purée) into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the sweet potatoes.

Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If too dry, add 1-4 tablespoons of milk.

Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1⁄3 to ½ inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time.

If the dough is still clumpy, pat and fold a third time. Pat dough out into a ½-inch thick round for a normal biscuit, ¾-inch thick for a tall biscuit, and 1-inch thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to the pan or baking sheet.* Bake the biscuits on the top rack of the oven for a total of 12-14 minutes, depending on thickness, until light golden brown.

After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 6-8 minutes until the biscuits are light golden brown.

For the icing:

Meanwhile, whisk the confectioners’ sugar and milk (or buttermilk) until smooth to make an icing. When the biscuits are done, remove from oven and slide them onto a rack over a piece of waxed paper. Drizzle the icing over the warm biscuits. Discard the paper with the excess icing.

Serve hot right away.


Recipe Summary

  • 1 cup white sugar
  • 1 cup cooked, mashed sweet potato
  • ½ cup olive oil
  • ⅓ cup water
  • 2 eggs, beaten
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped pecans

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • ¾ cup mashed sweet potatoes
  • ¼ cup milk

Preheat the oven to 400 degrees F (200 degrees C).

In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.

Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.

Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.


Sweet Potato Biscuits

It is not exactly a secret that I am a woman who loves her carbs. Give me pasta and bread and I am ecstatic. My family always teases me when there are biscuits around that I need my own basket of them. There is really nothing like a homey, flaky and buttery biscuit in my book. So I made a twist on the traditional goodness with these incredible sweet potato biscuits! One of the many things I love about biscuits is how simple and straightforward the ingredients are.

First, I microwaved my sweet potato to quickly get it tender enough to mash. I scooped the flesh right out of the skin into a bowl and mashed it with a little maple syrup. This became the flavor base of the sweet potato biscuits! I set it aside to make sure it completely cooled. Then I whisked my dry ingredients together in a bowl to aerate them. I added brown sugar and pumpkin pie spice to make the sweet potato biscuits slightly sweet! I used my pastry blender next to cut in cold butter. It made the dry ingredients many degrees of pebbly. Then I gently stirred in my mashed sweet potato and heavy cream to bring it all together. I gave it a quick, light kneading to make sure it was uniform before I pat it out to be about an inch thick. It was much more important to not over work the dough than for it to be perfect. I used my biscuit cutter to cut out as many biscuits as I could out of the dough. Then I gently pat out the scraps to cut out more. I yielded 9 sweet potato biscuits total. The sweet potato biscuits just needed to bake for 15 minutes at 400 to get gorgeously golden and puffy. Also, they smelled unreal!

I let them cool on the sheet tray for a few minutes before transferring them to a rack to finish cooling. These sweet potato biscuits were definitely best served slightly warm and fresh out of the oven! Oh my goodness, they were so flavorful and flaky. The heavy cream and butter gave them such a decadent mouth feel. Don’t worry, I shared some with my husband, ha! Enjoy these little bites of heaven, friends. Oh, and check out the casserole I made with the leftovers here! xoxo


Some of these dog treats recipe use peanut butter, and for the most part that’s fine. However, there are a few brands of peanut butter that contain xylitol, an artificial sweetener that is extremely toxic to pets (it’s also found in many sugar free gums & candies). Small amounts of xylitol can be fatal to dogs, so please double check your peanut butter label to make sure it does not contain xylitol.

If you’re looking for more simple dog treat recipes be sure to check out our big list of 25 homemade dog treat recipes, all made with 5 ingredients or less.


Recipe Summary

  • 1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
  • 2 tablespoons light-brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
  • 3/4 cup Sweet Potato Puree, chilled
  • 1/3 cup buttermilk

Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk stir quickly into flour mixture until combined (do not overmix).

Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.


Ingredients of Sweet Potato Biscuits

  • 2 cup mashed sweet potato
  • 3 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 6 teaspoon brown sugar
  • 3 teaspoon baking powder
  • 1/2 cup butter

How to make Sweet Potato Biscuits

Step 1 Combine the dry ingredients

To make these amazing biscuits, take a bowl and combine all-purpose flour, brown sugar, baking powder, baking soda and salt. Whisk well.

Step 2 Mix mashed sweet potatoes & buttermilk in a separate bowl

Add melted butter to the flour mixture and mix until the texture gets crumbly. Whisk the mashed sweet potatoes and buttermilk together in another bowl.

Step 3 Combine both mixtures and knead a biscuit dough

Add this to the flour mixture and mix well until the dough is sticky. Sprinkle some flour on a flat surface and knead the dough for 4-5 minutes.

Step 4 Roll the dough and cut into cookies

Roll the dough and cut it into small round cookies. Place them on a baking tray lined with parchment paper.

Step 5 Bake in a preheated oven for 10 minutes

Place the tray into a preheated oven at 225C/450F and bake for 10 minutes or until lightly browned. Remove and let them cool.


Origins of Biscuits

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.

This recipe resembles the Southern version, but is our plant-based take infused with additional flavors.

Once I cracked the code for the Best Damn Vegan Biscuit, I moved onto another favorite variation of mine: (Vegan) Cheddar Jalapeño. And since I can’t seem to keep my hands off pumpkin this month, I knew a savory fall version had to happen next.

These biscuits are infused with both pumpkin puree and fresh sage, giving them an earthy, autumnal flavor I just adore.

Not to mention, they’re simple! Just 1 bowl, 30 minutes, and no fancy methods required. Even if you’re a biscuit novice, I walk you through each step so you’ll finally taste sweet biscuit glory once and for all.

These biscuits are a dream. They’re:

Tender
Fluffy
Flaky
Warm
Savory
Subtly pumpkin-y
Infused with fresh sage
Perfect for fall
& Begging to be shared

Are you planning an October gathering? Perhaps a Friendsgiving? These are the biscuits for you! I see these making an appearance at pumpkin carvings, fall parties and beyond.

And if you’re a little weary of sage, know that it’s subtle or you can simply leave it out! Alternatively, swap in butternut squash puree or even sweet potato puree for a sweeter take. They’re very customizable and seriously delicious.

If you try this recipe, please let us know! Leave a comment, tweet at us, or take a picture and tag it #minimalistbaker on Instagram! We love seeing what you guys cook up – it’s seriously impressive.


To begin, boil the sweet potatoes until very soft.

Drain, then mash them with the milk until smooth, and set aside.

Next, combine the flour, sugar, salt and baking powder in the bowl of a food processor.

And then process until the mixture resembles coarse meal. (If you don’t want to bother with a food processor, you can also use your hands or a pastry cutter.)

Transfer the flour mixture to a bowl and add the sweet potato mixture.

Fold, adding more milk as necessary, until mixture just holds together.

Turn the dough out onto a floured surface and knead a few times.

Then press the dough into a circle about 3/4-inch high.

Using a biscuit cutter or glass, cut out rounds, then place the biscuits on a parchment lined baking sheet.

Bake for 12-14 minutes, until golden on the bottom and firm to the touch.

Meanwhile, make the honey butter by combining softened butter, honey and cinnamon in a bowl.

Serve the biscuits warm out of the oven with honey butter. Enjoy!


Homemade Sweet Potato Puree

3 large sweet potatoes, peeled and cut into chunks water

  1. In a large saucepan, cover the sweet potatoes with water. Bring to a boil. Cook until tender, 15-20 minutes.
  2. Drain potatoes puree in a food processor or blender. Cool on the counter or in the refrigerator. Store in the refrigerator or freezer.

I am ready to replace my bent, rusty (ugh, it’s true) biscuit cutters with these RSVP Round Biscuit Cutters (Amazon). The set of four are sturdy and right around $10, with over 600 reviews and a 4.5-star rating.

Looking for more delicious Fall recipes?

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