Spicy Sweet Potato Biscuits

Vegetarian
Gluten Free
Spicy Sweet Potato Biscuits
25 min.
12
81kcal

Suggestions


Are you ready to elevate your biscuit game with a delightful twist? Introducing Spicy Sweet Potato Biscuits, a perfect blend of savory and sweet that will tantalize your taste buds! These biscuits are not only vegetarian and gluten-free, but they also come together in just 25 minutes, making them an ideal choice for a quick breakfast or a scrumptious side dish.

Imagine biting into a warm, fluffy biscuit that combines the natural sweetness of cooked sweet potatoes with a kick of cayenne pepper. The result is a unique flavor profile that is both comforting and exciting. With only 81 calories per biscuit, you can indulge without the guilt!

Whether you're hosting a brunch, looking for a delicious addition to your dinner table, or simply craving a snack, these biscuits are sure to impress. They are easy to make, requiring just a few simple ingredients and minimal equipment. Plus, the aroma of freshly baked biscuits wafting through your kitchen is an experience you won't want to miss.

So, roll up your sleeves and get ready to whip up a batch of these Spicy Sweet Potato Biscuits. Your friends and family will be begging for the recipe, and you’ll love how simple and satisfying they are to make!

Ingredients

  • 0.5 teaspoon ground pepper red (cayenne)
  • 0.3 cup butter cold
  • cup sweet potatoes and into cooked mashed
  • 0.5 cup milk 
  • tablespoons butter melted
  • serving butter 
  • 2.8 cups frangelico 

Equipment

  • bowl
  • baking sheet
  • oven
  • blender

Directions

  1. Heat oven to 450°F. Spray cookie sheet with cooking spray.
  2. In medium bowl, stir Bisquick mix and red pepper.
  3. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
  4. Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times.
  5. Roll or pat dough to 1-inch thickness.
  6. Cut with floured 2-inch biscuit cutter.
  7. Place about 1 inch apart on cookie sheet.
  8. Bake 12 to 15 minutes or until light golden brown.
  9. Brush with melted butter.
  10. Serve warm.

Nutrition Facts

Calories81kcal
Protein2.88%
Fat83.77%
Carbs13.35%

Properties

Glycemic Index
23.17
Glycemic Load
1.29
Inflammation Score
-8
Nutrition Score
2.5999999940395%

Nutrients percent of daily need

Calories:80.82kcal
4.04%
Fat:7.69g
11.83%
Saturated Fat:4.85g
30.3%
Carbohydrates:2.76g
0.92%
Net Carbohydrates:2.4g
0.87%
Sugar:0.97g
1.07%
Cholesterol:20.69mg
6.9%
Sodium:68.21mg
2.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.59g
1.19%
Vitamin A:1849.84IU
37%
Calcium:18.13mg
1.81%
Vitamin E:0.27mg
1.79%
Phosphorus:17.9mg
1.79%
Potassium:56.45mg
1.61%
Vitamin B6:0.03mg
1.58%
Manganese:0.03mg
1.53%
Vitamin B2:0.02mg
1.45%
Fiber:0.36g
1.42%
Vitamin B5:0.14mg
1.37%
Vitamin B12:0.07µg
1.17%
Magnesium:4.3mg
1.07%