Best Spicy Sweet Potato Biscuits Recipes

Spicy Sweet Potato Biscuits image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 12

Number Of Ingredients 7

2 3/4 cups Original Bisquick™ mix
1/2 teaspoon ground red pepper (cayenne)
1/3 cup cold butter
1 cup mashed cooked sweet potatoes
1/2 cup milk
2 tablespoons butter, melted
Additional butter, if desired

Steps:

Heat oven to 450°F. Spray cookie sheet with cooking spray.
In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg

Spicy Sweet-Potato Biscuits image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 8

1 pound (about 4) sweet potatoes
2 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter, chilled
1/4 cup milk

Steps:

Heat oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.
In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.
In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.
Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.