Best Yam Biscuits Recipes

CHEROKEE YAM CAKES (BISCUITS)

Steps:

• Sift flour, baking soda, sugar and salt into a bowl.
• Pour oil and milk into a measuring cup (do not stir).
• Add to yams and blend well.
• Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
• Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
• Bake at 425º for 10-20 minutes.
• Serve hot, or split when cold and toast.

YAM BISCUITS

Steps:

• 1. Preheat oven to 450 F. In a medium bowl, combine mix & cinnamon.
• 2. Add sweet potatoes and milk.
• 3. Mix until combined and dough forms.
• 4. Turn out dough onto a floured surface and knead a few times. Roll dough out to 3/4 to 1" thickness.
• 5. Cut with a 2-inch biscuit cutter or glass.
• 6. Place on a non-stick baking sheet.
• 7. Bake for 10-12 minutes or until golden brown.
• 8. Note: The leavening agents are already in the baking mix. No need to add baking powder, baking soda, or salt.

NUTTY YAM BISCUITS

Steps:

• Preheat oven to 450 degrees F & lightly grease several baking sheets.
• In large mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg & almonds.
• In another bowl, combine yams, sugar butter & vanilla, mixing well.
• Add flour mixture to yam mixture & combine thoroughly.
• Lightly flour a working surface, then turn dough onto it, kneading slightly.
• Roll dough to 1/2-inch thick.
• With a 2 1/2-inch biscuit cutter, cut biscuits & place them on the prepared baking sheets.
• Bake 12 minutes or until golden brown.

YAM BISCUITS

Steps:

• 1. Preheat oven to 425ºF with rack in middle. 2. Prick sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1 1/4 hours. 3. Cool slightly, then halve lengthwise and discard skin. 4. Purée sweet potato in a food processor. 5. Transfer 1 cup purée to a bowl (reserve any remainder for another use) and stir in milk. 6. Chill until cold, about 30 minutes. 7. Preheat oven to 425ºF again. Grease a large baking sheet. 8. Whisk together flour, sugar, baking powder, and salt in a large bowl. 9. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. 10. Add sweet-potato mixture and stir just until a dough forms. 11. Drop dough in 10 equal mounds onto greased baking sheet, spacing them 1 1/2 inches apart. 12. Bake until lightly browned and cooked through, 18 to 22 minutes. 13. Transfer biscuits to a rack to cool. Serve warm or at room temperature.

YAM AND TURNIP STEW WITH MINI-BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. Fold the sunflower seeds and Parmesan cheese into the mixture. Add most of the milk and mix to a firm dough.
• Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch. Cut into 2-inch rounds and arrange on a baking sheet. Brush the tops of the biscuits with the remaining milk.
• Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
• Heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. Serve in bowls topped with the mini-biscuits.