Sweet Potato Biscuits Chickasaw Native American
April 29, 2015
"These are alot like the Cherokee buns but with wheat flour mixture"
- 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
Preheat the oven to 450°F.
Combine both types of flour, baking powder, and salt in a large bowl.
Stir to mix well.
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.
Add the sweet potato and milk to the large bowl and mix well, using a fork.
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
Turn the dough out onto a lightly floured surface and knead 14 times. Do not overwork.
Pat the dough out until it is 1/2-inch thick. Cut into rounds with a biscuit cutter
Repeat until all the dough is used.
Place on a Pam sprayed cookie sheet and bake for 8-10 minutes until the bottoms of the biscuits are golden brown.
Tips & Variations
No special items needed.