Ginger Sweet Potato Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup cooked sweet potato, mashed and pressed into the measuring cup till air holes are gone.
1/4 cup granulated sugar
1/2 stick unsalted butter, melted
1 teaspoon fresh ginger, grated
1/2 teaspoon baking powder
2 Tablespoons heavy cream
1/4 teaspoon ground ginger
1 1/2 cups Pioneer biscuit baking mix
pinch salt
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Directions: |
Directions:Preheat oven to 400º
Line a baking sheet with parchment paper. Spray with non-stick cooking spray or lightly cover with coconut oil or Criscol and set aside. In Medium bowl, mix all ingredients with a wooden spoon. Transfer dough to a lightly floured work surface and pat or roll out to 1/2 inch thickness. These don't rise much so don't make less than 1/2 inch thick. Cut biscuits with a 2 inch or smaller round cutter and place on greased parchment. Remaining dough can be re-rolled one time and cut. Do not overwork dough. Bake 11-12 minutes, or until golden and done. |
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Number Of
Servings: |
Number Of
Servings:1 dozen |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: We always double this recipe. They have become another holiday tradition. They are wonderful with turkey dinner or to make a ham sandwich. We got this recipe at the cooking class we went to on our 39th Anniversary in Fredricksburg, Texas. You can also make these ahead, wrap with plastic wrap on a baking sheet to freeze. Once frozen they can be placed in a gallon freezer bag. When ready to eat, thaw on a greased baking sheet and allow to come to room temp.before baking. If freezing on a baking sheet wrap with plastic wrap and heavy foil..
( Hint from cooking class: For ginger root to last, keep it in an air tight jar in frig. A pint Mason jar is perfect)
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