![]() ![]() Once you've got the biscuits warm again, top them with the syrup or butter and enjoy!īy the way, if you're reheating a frozen biscuit, you'll just want to add more cooking time to one of the methods above. However, if you don't have a microwave, you can put 'em in a toaster oven for a minute or two and they'll warm up perfectly in there. So, to get them hot as fast as possible I recommend reheating them in the microwave for about 10 seconds. These biscuits are pretty darn tasty at room temperature, but they're even better hot. Stored either of these ways, they'll last at room temperature for up to 3-4 days or in the fridge for a week.Īlternatively, if you want to keep the biscuits for longer, you can store them in the freezer for 2-3 months. Then, you can store the cooled biscuits in an airtight container, or wrap them tightly in plastic wrap and store them in a sealed bag with the air squeezed out. And, honestly, whenever I make them for a family get-together, I rarely have any leftovers.īut, if you happen to save a few, these flaky biscuits store really, really well! So, if you plan on saving some you'll want to wait to put the maple syrup or butter on them. Now that you have your prepared baking sheet filled with the cut sweet potato biscuits, you can pop it in the oven and bake the biscuits for about 15 minutes or until they are slightly golden brown to top.įinally, serve these fluffy sweet potato biscuits warm with some maple syrup, melted butter, or a slab of butter on top, and enjoy!Īs I mentioned, this recipe for sweet potato biscuits will make about 12 biscuits. After you cut out a few biscuits, you can form the dough back into a ball and roll it out again, so you get the most out of the dough. Once the dough is rolled out, use a round cookie cutter to cut out about 12 biscuits. ![]() Alternatively, you can place your biscuit dough on a lightly floured surface and roll it out there before moving it to your baking sheet. Then, either using your hands - or preferably a rolling pin - spread the dough out until it is about ¼ inch thick. Now, once you have the dough ready to roll, line a baking sheet with paper, sprinkle some flour on top, and place the dough on the lightly floured surface. Make sure you only knead it until it just forms a homogenous dough. Then, you'll want to get into the bowl with your hands and knead everything together to create a dough. Now that the flour mixture ingredients are prepped, it's time to make the dough!įirst, add the butter mixture to the bowl of mashed sweet potato and milk, and give everything a quick mix with a rubber spatula. Doing this will take a bit longer, but it will have the same effect. Pulse the ingredients until the mixture resembles a coarse meal.īy the way, if you don't have a food processor or blender, then you can add your ingredients to a large bowl and use a pastry cutter to chop up the butter and combine it with everything. Next, take out a food processor - or blender - and add the flour, baking powder, cinnamon, brown sugar, and cold butter to it. So, to do that you'll want to mix the mashed sweet potatoes and milk together in a large bowl until they somewhat combine - then set them aside. Then, while the oven is heating up, you can make the sweet potato biscuit dough. And, don't be intimidated by kneading the dough, it's really easy to work with and only takes a minute or so to do.Īnyway, let's stop wasting time and get into how to make these sweet potato biscuits!įirst things first you'll want to preheat your oven to 350☏ ( 180✬). With that said though, you can use some store-bought or homemade sweet potato puree to make these biscuits with as well.īy the way, if you end up making a large batch of mashed sweet potatoes - and have leftovers - you can always put them to good use by making some of my other sweet potato recipes - like these sweet potato cookies and this sweet potato pecan pie!Įven if you've never made biscuits before, you'll find this sweet potato biscuit recipe is a breeze to make.Īll you have to do is mix the ingredients together, knead the dough, and cut out the biscuits. Now, if you want to whip up these biscuits as quickly as possible I recommend making the mashed sweet potatoes ahead of time. ![]() Honestly, as long as you have sweet potatoes there's a good chance you'll have everything else you'll need to make 'em.Īnyway, here's what you'll need to make the best sweet potato biscuits: One of my favorite things about this sweet potato biscuit recipe is that you need just a few pantry staples to make it.
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