Buttery Sweet Potato Biscuits

Name: Buttery Sweet Potato Biscuits
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 13
Cuisine: Southern
Ingredients: 3 teaspoons baking powder; 177 milliliters cold butter, cubed; 532 milliliters all-purpose flour; 118 milliliters half-and-half cream; 1 teaspoon salt; 425 grams can sweet potatoes, drained and mashed

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Buttery Sweet Potato Biscuits at home. This recipe serves 13. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 213 calories. Head to the store and pick up salt, butter, sweet potatoes, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 35 minutes. Users who liked this recipe also liked Buttery Sweet Potato Casserole, Sweet Potato Biscuits AKA How to Use Up Leftover Sweet Potatoes, and Sweet Potato Biscuits AKA How to Use Up Leftover Sweet Potatoes.

Instructions

In a large bowl, combine the flour, baking powder and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.

Ingredients you will need

Sweet Potato

Butter

Cream

Equipment you will use

Bowl

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter.

Ingredients you will need

Pumpkin

Roll

Equipment you will use

Cookie Cutter

Place 2 in. apart on lightly greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 425° for 16-20 minutes or until edges are browned.

Equipment you will use

Oven

Remove from pans to wire racks.

Serve warm.

Equipment

Ingredients

Servings:

3teaspoons

baking powder 177milliliters

cold butter, cubed 532milliliters

all-purpose flour 118milliliters

half-and-half cream 1teaspoon

salt 425grams

can sweet potatoes, drained and mashed

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "