Food recipes
Sweet Potato-Chive Biscuits
Sweet Potato-Chive Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda...
Sweet Potato-Chive Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, nutmeg, ground
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
chives, raw
Directions:
1.
Heat oven to 400 degrees.
Line 3 large baking sheets with parchment paper.
In large bowl, whisk flour, sugar, baking powder, salt, baking soda, and nutmeg.
Make well in center of dry ingredients.
In 1-quart measure or bowl, whisk together sweet potato, buttermilk, butter, and chives; add mixture to well.
Gradually stir in dry ingredients with wooden spoon until a very soft dough forms.
2.
Turn out onto well-floured surface (dough will be quite wet).
Flour top of dough.
Pat or roll into 1-inch thickness.
Using a floured 2 1/4 inch biscuit cutter, cut out biscuits, reflouring cutter between cuts.
Transfer biscuits with floured spatula to prepared baking sheets.
Gather dough scraps; pat out and cut remaining biscuits(total of 42).
3.
Bake 1 sheet at a time, 22 minutes per sheet, or until golden.
Transfer biscuits to wire rack; let cook completely.
(Biscuits can be frozen in large resealable freezer bag or container up to 1 month.
To serve from freezer, preheat oven to 350 degrees.
Arrange frozen biscuits on baking sheet.
Bake 16 minutes or until hot and crust).
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, nutmeg, ground
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
chives, raw
Directions:
1.
Heat oven to 400 degrees.
Line 3 large baking sheets with parchment paper.
In large bowl, whisk flour, sugar, baking powder, salt, baking soda, and nutmeg.
Make well in center of dry ingredients.
In 1-quart measure or bowl, whisk together sweet potato, buttermilk, butter, and chives; add mixture to well.
Gradually stir in dry ingredients with wooden spoon until a very soft dough forms.
2.
Turn out onto well-floured surface (dough will be quite wet).
Flour top of dough.
Pat or roll into 1-inch thickness.
Using a floured 2 1/4 inch biscuit cutter, cut out biscuits, reflouring cutter between cuts.
Transfer biscuits with floured spatula to prepared baking sheets.
Gather dough scraps; pat out and cut remaining biscuits(total of 42).
3.
Bake 1 sheet at a time, 22 minutes per sheet, or until golden.
Transfer biscuits to wire rack; let cook completely.
(Biscuits can be frozen in large resealable freezer bag or container up to 1 month.
To serve from freezer, preheat oven to 350 degrees.
Arrange frozen biscuits on baking sheet.
Bake 16 minutes or until hot and crust).