Sweet Potato Biscuits

I’ve been using real butter over shortening in biscuits for a few years now. I feel like it’s a healthier alternative than shortening and the butter gives it a great flavor. Butter is always on sale during the holidays so stock up. Pair the sales with a coupon for a better stock up price. Real butter works the best for baking. Here’s a link to Land O Lakes coupons for the holidays. $2 or less is a great price and that’s what it works out to be when the coupons are doubled. http://www.landolakes.com/Offers/

I’ve been trying to share ways to reuse those holiday leftovers so you’re not sick of them by day two. An earlier post mentioned freezing is the ideal way to reuse them at a later date. Once you’ve eaten leftovers once, go ahead and divide portions into quart size bags. Do you have some leftover sweet potatoes or casserole? Freeze a 1 cup portion for this recipe from my friend, Stephanie. I believe she found it in a Southern Living Christmas cookbook. I looked up the recipe online, but was unable to find the exact one and I decided this one would be a winner.

I double my biscuit recipe and bake and cool them on a cooling rack. Biscuits should cool about an hour or so and then they may be frozen in quart or gallon size bags. They can be reheated in the microwave for a soft texture or reheated in the oven for a crunchy texture, but beware because they can become dry. Try reheating them in foil if you really like to have the oven texture. We find warmed biscuits in the microwave to be just fine when they are topped with applesauce from the freezer or served with scrambled eggs and turkey sausage.  Either way, the next time you make a big mess making biscuits, make a double batch and freeze the rest for a quick, delicious breakfast. You’ll thank yourself later when you pull out fresh, homemade biscuits.

Here’s how you can reuse your sweet potatoes from the holidays. If you are using a casserole verses plain sweet potatoes, try reserving the bottom/interior casserole excluding the topping if possible. I believe this would yield better results.

Sweet Potato Biscuits

4 cups all purpose flour

2 T. baking powder

2 tsp. salt

1 cup butter (2 sticks); cut up

1 c. cooked mashed sweet potato

1 1/2 c. buttermilk

3 T. butter, melted

Combine flour, baking powder, and salt in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir together sweet potato and buttermilk, add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 3 to 4 times. Pat or roll into 1/2 inch thickness.

Cut dough with a 2 inch round cutter and place biscuits on a lightly greased baking sheet. Bake at 425 for 10 to 15 minutes or until golden brown. Brush with melted butter.

Yield 18 (2 inch ) biscuits.

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Comments

  1. I use palm shortening in place of the traditional shortening and find it a wonderful substitute to use for biscuits, pie crusts and pretty much anything you would use shortening for. I am a butter lover as well but really enjoy the palm shortening/oil. I order it when it goes on sale at Tropical Traditions.com. Also, for biscuits I make extra and flash freeze raw biscuits to pull out of the freezer and bake fresh just like the “store bought’ frozen biscuits. Lastly, I found a great twice baked sweet potato recipe in Food and Wine magazine this season. It had real maple syrup and we really liked it. The recipe could be adapted easily to make extra, flash freeze and reheat when you are ready; either microwave or oven. Cheap & Good eats since most stores have sweet pototoes rock bottom prices this week.

    • Thanks for the palm shortening idea, I’m going to order some and try it out. Let me know the link the the twice cooked potatoes if you can find it online. I hope your Thanksgiving was blessed and your family is well.

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