Sweet Potato Biscuits Chickasaw Native American

8
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"These are alot like the Cherokee buns but with wheat flour mixture"

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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