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Question about Sweet Potato Biscuits....
- Thread starter cheri
- Start date
desertjean
Well-known member
You can but not without loss of quality.
Make the biscuits the day before, cool well, wrap in foil and then reheat in the oven when ready. They will lose a bit of quality, but they should still be good.
We do a sweet potato yeast roll than can be baked the day before and reheated or made, shaped and chilled the day before and then popped in the oven while the turkey is resting.
Make the biscuits the day before, cool well, wrap in foil and then reheat in the oven when ready. They will lose a bit of quality, but they should still be good.
We do a sweet potato yeast roll than can be baked the day before and reheated or made, shaped and chilled the day before and then popped in the oven while the turkey is resting.
steve2-in-la
Well-known member
Yeah, I wouldn't make 'em ahead of time. You can make 'em earlier in the day or try THIS recipe:
If you're looking for biscuit dough you can make ahead of time, try this recipe for Honey Angel Biscuits:
Honey Angel Biscuits
1 PACKAGE ACTIVE DRY YEAST
2 Tbsp WARM WATER (105 to 155° F)
5 cups ALL-PURPOSE FLOUR
1 Tbsp BAKING POWDER
1 tsp BAKING SODA
1 tsp SALT
1 cup SHORTENING
2 cups BUTTERMILK
3 Tbsp HONEY
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour, baking powder, baking soda, and salt in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
Combine yeast mixture, buttermilk, and honey, and add to dry ingredients stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead dough 1 minute. Roll dough to ½” thickness. Cut with a 2” round cutter, and place on ungreased baking sheets. Bake at 400° F for 10 minutes or until golden.
You can store unbaked dough in the refrigerator in an airtight container up to 1 week. Yield 4 dozen.
If you're looking for biscuit dough you can make ahead of time, try this recipe for Honey Angel Biscuits:
Honey Angel Biscuits
1 PACKAGE ACTIVE DRY YEAST
2 Tbsp WARM WATER (105 to 155° F)
5 cups ALL-PURPOSE FLOUR
1 Tbsp BAKING POWDER
1 tsp BAKING SODA
1 tsp SALT
1 cup SHORTENING
2 cups BUTTERMILK
3 Tbsp HONEY
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour, baking powder, baking soda, and salt in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
Combine yeast mixture, buttermilk, and honey, and add to dry ingredients stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead dough 1 minute. Roll dough to ½” thickness. Cut with a 2” round cutter, and place on ungreased baking sheets. Bake at 400° F for 10 minutes or until golden.
You can store unbaked dough in the refrigerator in an airtight container up to 1 week. Yield 4 dozen.