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Photo:Photographer: Victor Protasio, Food Stylist: Karen Rankin
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Active Time:30 minsTotal Time:2 hrsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsunsalted butter, softened, plus 4 tablespoons cold, cubed (1/2-inch), divided1tablespoonhoneyorpure maple syrup¼teaspoonground cinnamon1smallsweet potato (8 ounces), scrubbed¾cuplow-fat buttermilk2tablespoonscanola oil1 ½cupsall-purpose flour, plus more for rolling½cupwhole-wheat flour1tablespoongranulated sugar2teaspoonsbaking powder¾teaspoonsalt½teaspoonbaking soda2teaspoonswhole milk
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsunsalted butter, softened, plus 4 tablespoons cold, cubed (1/2-inch), divided
1tablespoonhoneyorpure maple syrup
¼teaspoonground cinnamon
1smallsweet potato (8 ounces), scrubbed
¾cuplow-fat buttermilk
2tablespoonscanola oil
1 ½cupsall-purpose flour, plus more for rolling
½cupwhole-wheat flour
1tablespoongranulated sugar
2teaspoonsbaking powder
¾teaspoonsalt
½teaspoonbaking soda
2teaspoonswhole milk
DirectionsStir 4 tablespoons softened butter, honey (or maple syrup) and cinnamon together in a small bowl until combined. Cover and refrigerate until ready to use.Photographer: Victor Protasio, Food Stylist: Karen RankinPrick sweet potato with a fork and place on a microwaveable plate. Cover with a dampened paper towel; microwave on High until tender, about 12 minutes. Transfer the sweet potato to a cutting board and cut in half lengthwise. Let cool slightly, about 5 minutes. Scoop out the flesh and place in a medium bowl (discard peel); mash with a potato masher until smooth. Add buttermilk and oil; whisk to combine.Photographer: Victor Protasio, Food Stylist: Karen RankinWhisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter, cut the remaining 4 tablespoons cold butter into the flour mixture until the mixture is crumbly and the butter is pea-sized. Make a well in the center; add the sweet potato mixture, stirring with a fork until just combined.Photographer: Victor Protasio, Food Stylist: Karen RankinTransfer the dough to a floured work surface; lightly sprinkle the dough with flour. Lightly knead 8 times, then pat or roll out to an even 3/4-inch thickness. Cut rounds with a floured 2-inch cutter; transfer the dough rounds to a baking sheet. Re-roll the scraps twice to cut 12 dough rounds total. Brush the tops of the biscuits evenly with milk; freeze until firm, about 1 hour.Photographer: Victor Protasio, Food Stylist: Karen RankinPosition oven rack in center position; preheat to 425°F. Arrange the biscuits in a 12-inch cast-iron skillet (or leave them on the baking sheet). Bake until golden brown on the edges and bottoms, about 20 minutes. Transfer to a wire rack; let cool for 10 minutes.Photographer: Victor Protasio, Food Stylist: Karen RankinMeanwhile, let the honey-cinnamon butter stand at room temperature until ready to serve. Serve the biscuits with the honey-cinnamon butter.Photographer: Victor Protasio, Food Stylist: Karen RankinTo make aheadRefrigerate baked biscuits, wrapped in plastic wrap, for up to 1 week. To freeze, wrap in plastic wrap, place in a zip-top plastic freezer bag and freeze for up to 3 months. Reheat in a toaster oven or oven at 350°F for 10 to 15 minutes. Refrigerate butter in an airtight container for up to 2 weeks.Equipment2-inch biscuit cutterOriginally appeared: EatingWell.com, September 2022
Directions
Stir 4 tablespoons softened butter, honey (or maple syrup) and cinnamon together in a small bowl until combined. Cover and refrigerate until ready to use.Photographer: Victor Protasio, Food Stylist: Karen RankinPrick sweet potato with a fork and place on a microwaveable plate. Cover with a dampened paper towel; microwave on High until tender, about 12 minutes. Transfer the sweet potato to a cutting board and cut in half lengthwise. Let cool slightly, about 5 minutes. Scoop out the flesh and place in a medium bowl (discard peel); mash with a potato masher until smooth. Add buttermilk and oil; whisk to combine.Photographer: Victor Protasio, Food Stylist: Karen RankinWhisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter, cut the remaining 4 tablespoons cold butter into the flour mixture until the mixture is crumbly and the butter is pea-sized. Make a well in the center; add the sweet potato mixture, stirring with a fork until just combined.Photographer: Victor Protasio, Food Stylist: Karen RankinTransfer the dough to a floured work surface; lightly sprinkle the dough with flour. Lightly knead 8 times, then pat or roll out to an even 3/4-inch thickness. Cut rounds with a floured 2-inch cutter; transfer the dough rounds to a baking sheet. Re-roll the scraps twice to cut 12 dough rounds total. Brush the tops of the biscuits evenly with milk; freeze until firm, about 1 hour.Photographer: Victor Protasio, Food Stylist: Karen RankinPosition oven rack in center position; preheat to 425°F. Arrange the biscuits in a 12-inch cast-iron skillet (or leave them on the baking sheet). Bake until golden brown on the edges and bottoms, about 20 minutes. Transfer to a wire rack; let cool for 10 minutes.Photographer: Victor Protasio, Food Stylist: Karen RankinMeanwhile, let the honey-cinnamon butter stand at room temperature until ready to serve. Serve the biscuits with the honey-cinnamon butter.Photographer: Victor Protasio, Food Stylist: Karen RankinTo make aheadRefrigerate baked biscuits, wrapped in plastic wrap, for up to 1 week. To freeze, wrap in plastic wrap, place in a zip-top plastic freezer bag and freeze for up to 3 months. Reheat in a toaster oven or oven at 350°F for 10 to 15 minutes. Refrigerate butter in an airtight container for up to 2 weeks.Equipment2-inch biscuit cutter
Stir 4 tablespoons softened butter, honey (or maple syrup) and cinnamon together in a small bowl until combined. Cover and refrigerate until ready to use.
Prick sweet potato with a fork and place on a microwaveable plate. Cover with a dampened paper towel; microwave on High until tender, about 12 minutes. Transfer the sweet potato to a cutting board and cut in half lengthwise. Let cool slightly, about 5 minutes. Scoop out the flesh and place in a medium bowl (discard peel); mash with a potato masher until smooth. Add buttermilk and oil; whisk to combine.
Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter, cut the remaining 4 tablespoons cold butter into the flour mixture until the mixture is crumbly and the butter is pea-sized. Make a well in the center; add the sweet potato mixture, stirring with a fork until just combined.
Transfer the dough to a floured work surface; lightly sprinkle the dough with flour. Lightly knead 8 times, then pat or roll out to an even 3/4-inch thickness. Cut rounds with a floured 2-inch cutter; transfer the dough rounds to a baking sheet. Re-roll the scraps twice to cut 12 dough rounds total. Brush the tops of the biscuits evenly with milk; freeze until firm, about 1 hour.
Position oven rack in center position; preheat to 425°F. Arrange the biscuits in a 12-inch cast-iron skillet (or leave them on the baking sheet). Bake until golden brown on the edges and bottoms, about 20 minutes. Transfer to a wire rack; let cool for 10 minutes.
Meanwhile, let the honey-cinnamon butter stand at room temperature until ready to serve. Serve the biscuits with the honey-cinnamon butter.
To make ahead
Refrigerate baked biscuits, wrapped in plastic wrap, for up to 1 week. To freeze, wrap in plastic wrap, place in a zip-top plastic freezer bag and freeze for up to 3 months. Reheat in a toaster oven or oven at 350°F for 10 to 15 minutes. Refrigerate butter in an airtight container for up to 2 weeks.
Equipment
2-inch biscuit cutter
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)195Calories11gFat23gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
