Food recipes
Sweet Potato-Chive Biscuits
Sweet Potato-Chive Biscuits Ingredients: sweet potato, raw, unprepared milk, buttermilk, fluid, cultured, lowfat chives, raw spices, nutmeg, ground spices, pepper, black wheat flour, white, all-purpose, unenriched but...
Sweet Potato-Chive Biscuits
Ingredients:
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
chives, raw
spices, nutmeg, ground
spices, pepper, black
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner.
Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.
Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form.
Stir in sweet potato mixture with a fork until a soft dough forms.
On floured surface with floured hands, pat dough 3/4-inch thick.
Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula.
Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you'll get 15 biscuits).
Bake 18 to 20 minutes, until tops are golden.
Transfer to a wire rack and cool 10 minutes before serving.
Ingredients:
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
chives, raw
spices, nutmeg, ground
spices, pepper, black
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner.
Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.
Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form.
Stir in sweet potato mixture with a fork until a soft dough forms.
On floured surface with floured hands, pat dough 3/4-inch thick.
Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula.
Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you'll get 15 biscuits).
Bake 18 to 20 minutes, until tops are golden.
Transfer to a wire rack and cool 10 minutes before serving.