Sweet Potato Biscuits

Bet you didn’t know there’s such a thing as a “biscuit loving gene,” but it’s true!  My daughters and I have inherited the BLG (many thanks to my southern momma) and are always on the lookout for our favorite flaky bread.  Unfortunately, traditional biscuits are often way too high in sodium for me.  Solution?  Worry free biscuits with a sweet potato twist. Baking biscuits from scratch may seem hard, but don’t be fooled. As part of this week’s Cooking with Kids! my older daughter made these herself, start to finish and she’s only 10!  OKAY, okay – Almost 11!  (sheesh) My older daughter loves food, mostly eating it.  But she sure had fun getting her hands dirty and even had a creative use for the leftover dough.  As someone who’d previously made little for herself besides a bowl of cereal, it’s safe to say this recipe is pretty foolproof. And if my (nearly) 11 yr old can do it, so can you! Adapted from Food Network Kitchens Favorite Recipes.

Yields 8 biscuits.

SODIUM CONTENT:  15 mg per biscuit

INGREDIENTS:

1 medium sweet potato (enough to yield 3/4 c. mashed)
1 1/2 c. flour
1 T. Featherweight sodium free baking powder
1 T. brown sugar, packed
1/4 t. ground cinnamon
1/8 t. ground allspice
5 T. unsalted butter
1/2 c. milk

DIRECTIONS:

Preheat oven to 425 degrees. Get out a baking sheet, line with 2 sheets of parchment and set aside.

Peel the sweet potato and cut into small chunks.

Place chunks into a small saucepan, add enough water to cover, then bring to a boil over high heat.

Once boiling rapidly, lower heat and boil until sweet potato is soft, roughly 15 minutes.  Remove pan from heat, drain, then mash the sweet potato well.

Measure out 3/4 c. and set aside.

Measure the flour, baking powder, brown sugar, cinnamon and allspice into a mixing bowl and whisk together.

Add the butter and cut into the dry mixture using your (freshly washed) fingertips.

Process the dough until the butter is broken down to roughly pea sized pieces.  Add the mashed sweet potato and milk and mix to form a moist dough.

Turn out on a lightly floured surface and pat dough into a rectangle about 1/2-inch thick.

Fold dough into thirds, as if folding a business letter, then pat lightly into a (roughly) 8 x 5-inch rectangle, about 3/4-inch thick.

Using a 2-3 inch round biscuit cutter, cut out 6 biscuits, then gently transfer to baking sheet.

Pat the dough scraps together to form another small rectangle, cut out 2 more biscuits.

Transfer biscuits to the baking sheet.

Place baking sheet on middle rack in oven and bake 12 minutes, until lightly browned.

Remove from oven and place on a wire rack to cool.  Cool briefly before serving.

Fred The Clam Man

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11 Responses to Sweet Potato Biscuits

  1. Diane says:

    Is there any way you can list the calorie counts with the recipes?

  2. Great article Christy! I’m so glad you followed my tweets, because then I was able to discover your blog that you had told me about months ago, but that I couldn’t remember the name of! I am excited to try these biscuits with Maya! Best wishes, Cindy

  3. Christy says:

    Hi Diane – great question! Right now I can’t, but I’ve applied for a grant which would allow me to upgrade the site and include (among other things) complete nutritional information for each recipe. I will be posting about this grant on Tuesday. Public voting for the grant contest begins then (March 1st) and I will need all of your support via VOTES. Please, if you value The Daily Dish, consider casting your vote of support for the betterment of this site! Thanks so much!

  4. Christy says:

    Hi Cindy! Wonderful! When making these with Maya, use the same amount of regular baking powder (whatever kind you get from the grocery store will be fine). But if you bake any other recipes from the site calling for sodium free baking soda, use only HALF the amount of “standard” arm & hammer type baking soda. For instance recipe says 1 t. Ener-G sodium free baking soda, use 1/2 t. regular baking soda. Important to note or your cookies (or whatever) will taste – and probably look – baaad! :)

  5. Adrianne says:

    I can’t wait to try it. I will have to make it Gluten Free. Maddie and I are the biscuit lovers in the house. She loves to cook also. I can’t believe how grown up Madison is. She is beautiful!

  6. Christy says:

    Aww Adrianne – thanks! I’ll pass your compliment to Maddie. Your Maddie (& Jacob) are growing so fast too – such a beauty & handsome-y – hahah

    Let me know how they turn out gluten free! XO

  7. Connie says:

    Maddie and Georgia need to come visit their “Aunt Connie”

  8. Biiiiiiiiiscuits. The best part about going to Bob Evans every time I visit my family in Ohio. I don’t think I have the gene, because I used to always order rolls over biscuits, but it was certainly an acquired taste for me.

  9. Christy says:

    Connie, I will pack em up and ship em down whenever you say so! LOL XO

    Katie, not sure I’ve ever been to Bob Evans (there’s never been one near me) but John & the girls all LOVE sausage. I imagine that restaurant would be quite the hit! Maddie’s favorite biscuits at present come from KFC. In the rare event we pick up some chicken she hoards the biscuits and then pesters everyone for theirs. I’m not supposed to eat them, but I’ve been known to indulge.. ;)

  10. i got hooked on biz cuts during our southern road trip. we ate biz cuts from nashville clear down to new orleans. my faves were served with honey butter….heavenly. love the haircut on the little preteen cherub! tell me more about the grant…

  11. Christy says:

    Hey! Yes, they don’t do biscuits better than down south.

    Mads is loving her new & easy hairstyle. She’s growing up so fast! I’ll tell her you like it; she’ll be thrilled.

    The grant contest is being sponsored by Mom Central and is awarding $2000 grants to the blogs who gets the most public support (via votes). Voting begins Tuesday, March 1st. I plan on posting all about it next week. If people truly value this site, I am encouraging them to vote for The Daily Dish. In my grant application I explained that the money would allow me to upgrade the site, improving the look and feel (MORE PHOTOS!) as well as provide complete nutritional information for all of the recipes. I would also be able to self-publish a cookbook, something I’ve longed to do for years. Anyway, I will keep you posted. More info next week! XOXO

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