Sweet Potato Biscuits Chickasaw Native American
Recipe: #18707
April 29, 2015
Categories: Breads, Sweet Potato/Yam, Native American, Oven Bake No Eggs, Vegetarian, Quick Breads, Kosher Dairy, more
"These are alot like the Cherokee buns but with wheat flour mixture"
Ingredients
Nutritional
- Serving Size: 1 (75.9 g)
- Calories 184
- Total Fat - 6.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 17.8 mg
- Sodium - 503.5 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 1.7 g
- Sugars - 1.2 g
- Protein - 4.5 g
- Calcium - 165.1 mg
- Iron - 1.2 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 450°F.
Step 2
Combine both types of flour, baking powder, and salt in a large bowl.
Step 3
Stir to mix well.
Step 4
Cut the cold butter into small pieces and add to the flour mixture.with fork work the butter into the flour until it has reached the consistency of cornmeal.
Step 5
Add the sweet potato and milk to the large bowl and mix well, using a fork.
Step 6
Stir mixture quickly until it forms a ball. if your sweet potato was watery like mine was you may need to add a little more flour
Step 7
Turn the dough out onto a lightly floured surface and knead 14 times. Do not overwork.
Step 8
Pat the dough out until it is 1/2-inch thick. Cut into rounds with a biscuit cutter
Step 9
Repeat until all the dough is used.
Step 10
Place on a Pam sprayed cookie sheet and bake for 8-10 minutes until the bottoms of the biscuits are golden brown.
Tips
No special items needed.