Sweet Potato Drop Biscuit
A recipe from Georgia Department of Education School Nutrition
Sweet and peppery, made with sweet potatoes, black pepper, and a touch of honey. These corn bread drop biscuits are delicious at breakfast or lunch!
Ingredients:
- 4 cup Flour, whole wheat
- 2 cup + 1/2 cup Cornmeal, enriched
- 2 tbsp Baking powder
- 1 tbsp Salt
- 1 tbsp Pepper, black, coarse ground
- 1 tsp Spice, cinnamon, ground
- 1 tsp Spice, ginger, ground
- 1 tsp Spice, cardamom, ground
- 1/2 tsp Spice, nutmeg, ground
- 10 oz Butter, unsalted, cold and cut into 1/2" pieces
- 2 cup Milk, whole
- 2 each Egg, fresh, beaten
- 2 cup + 1/2 cup Sweet Potato Par Cook
- 1/2 cup Honey
- 1 tsp Pepper, black, coarse ground
Steps:
- Preheat oven to 400°F.
- Using a food processor, VCM or mixer, combine the flour, cornmeal, baking powder, salt, black pepper, cinnamon, ginger, cardamom and nutmeg.
- Add the butter and pulse or blend on low until mixture resembles coarse crumb.
- Add milk, egg and cooked sweet potatoes to a blender and blend until smooth. Add sweet potato mixture to the dry ingredients and mix until just combined.
- To bake, use #12 scoop and portion onto sprayed parchment lined baking sheets.
- Bake for approximately 9 minutes.
- Remove from oven, drizzle with honey and sprinkle with remaining black pepper.
Cold Butter - Use the grate attachment on food processor, rather than cutting into 1/2" pieces, for large quantities.
If using liquid eggs, 1/4 cup liquid egg roughly equals one whole egg.
Take care not to overmix or your biscuits could be tough.
To create an authentic scoop biscuit look, press your fingers into each portion to give them little indentions.
This cornbread drop biscuit can be baked the day before service. Bake and hold in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Yield:
25
Portion Size:
1 drop biscuit
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 278 | cal |
| Saturated Fat: | 6.3 | g |
| Total Fat: | 11 | g |
| Sodium: | 390 | mg |
Tips:
This cornbread drop biscuit can be baked the day before service. Bake and hold, without glaze, in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture. Finish by drizzling with glaze and serve.
