1 lb. cooked sweet potatoes (I substituted 1lb. of mashed pumpkin that I froze several weeks earlier)
1 c. light brown sugar
1/4 c. water
2 1/4 c. baking mix*
Cool and peel sweet potatoes. Mash the sweet potatoes a bit w/ a potato masher, or spoon. Mix together the potatoes, brown sugar, water and baking mix. Combine ingredients thoroughly.
Note: The mixture will be moister than regular biscuits (a lot moister). I probably added at least ½ cup more flour, maybe more, as I was trying to roll them out and keep it from sticking to my fingers and rolling pin. That’s why they had a dusting of flour on them.
Flour table/counter and roll biscuit mix to 1/2" thickness. Cut with a biscuit cutter (or cup). Place on greased cookie sheet. Bake in preheated oven at 350 degrees for 16-18 minutes.
They do not rise much because of being so moist … keep watch so they don't overcook.
*I used an "Instant Pankake Mix" recipe from Alton Brown with K-State flour. Here is the basic recipe to mix up ahead of time and can be stored for up to 3 months.
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.
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