Sweet Potato Biscuits
Very special biscuits. My grandmother used to make these every time I came to visit.
Very special biscuits. My grandmother used to make these every time I came to visit.
- Carbohydrate 99.1835325 g
- Cholesterol 61.06 mg
- Fat 23.83197 g
- Fiber 4.3982250309065 g
- Protein 9.1644925 g
- Saturated Fat 14.72520325 g
- Serving Size 1 1 Serving (204g)
- Sodium 639.35 mg
- Sugar 94.7853074690935 g
- Trans Fat 1.87054525 g
- Calories 643 calories
Step-by-step
- Preheat oven to 450?.
- Sift flour, baking soda, baking powder, cinnamon and salt together and set aside.
- In a large bowl beat the brown sugar, butter and potatoes together until very smooth.
- Gently stir in thirds of the dry mixture, alternating with the milk.
- (Stir just tol blend; don't overwork the dough).
- Roll out the dough (it will be sticky) on a floured surface with a floured rolling pin.
- Cut with a cutter or into rectangles.
- Bake for 20 minutes on a lightly greesed pan on a rack placed in the center of the oven.
Traditional rolled biscuits rely on cold butter chunks melting into pockets of steam during high-heat baking, but sweet potato variations incorporate moisture directly into the crumb through mashed tubers. Such added hydration alters the chemical structure, demanding careful handling to prevent dense results. Adjusting these components for dietary needs requires preserving the tender internal texture without sacrificing structural integrity.
- Substitute the dairy buttermilk with a plant-based milk combined with one tablespoon of lemon juice or apple cider vinegar to replicate the necessary acidity for the chemical leavening agents.
- Replace all-purpose flour with a measured cup-for-cup gluten-free flour blend containing xanthan gum to bind the heavy potato starches effectively.
- Maintain the high baking temperature of 450 degrees Fahrenheit, as radiant heat is essential for rapid rise before the dense starches set permanently.
- Handle the sticky dough minimally by folding it in thirds rather than kneading excessively, keeping gluten development low or preventing the gluten-free alternative from becoming gummy.
Overworking the dough remains the most frequent error, often triggered by frustration with sticky sweet potato purée. Proper execution yields pillowy interiors when flour integration stops immediately upon blending.
