Cherokee Yam Cakes Biscuits
Elevate your biscuit game with these irresistible Cherokee Yam Cakes Biscuits, a unique fusion of sweet and savory flavors that's sure to delight your taste buds. Made with creamy mashed yams, cinnamon, and a hint of sugar, these biscuits boast a pillowy, tender texture and a subtle natural sweetness. Cold, cubed butter folded into the dry ingredients creates flaky layers, while a touch of heavy cream ensures a rich, decadent bite. Perfectly golden and lightly spiced, these biscuits are an excellent accompaniment to breakfast spreads, hearty dinners, or as a standalone treat. Serve them warm with a drizzle of honey or a smear of butter for a comforting finish. This easy-to-make recipe comes together in just 35 minutes and yields 8 fluffy, flavor-packed biscuits perfect for showcasing the cozy, earthy tones of yams.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups yams (fresh, peeled and mashed)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (cold, cubed)
- 0.5 cups heavy cream
- 0.5 teaspoons ground cinnamon
- optional butter or honey (for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and dice fresh yams, boil them in a pot of water until soft (about 15 minutes), then drain and mash them. Measure out 1.5 cups of mashed yams and set aside to cool.
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon until evenly combined.
Add the cubed, cold butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, stir together the mashed yams and heavy cream until smooth.
Gently fold the yam mixture into the flour-butter mixture. Stir just until the dough comes together; do not overmix.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Use a biscuit cutter or the rim of a glass to cut out circles of dough (approximately 2.5 inches wide). Gather and re-roll scraps as needed.
Place the biscuits on the prepared baking sheet about 1-inch apart.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Serve warm with butter or honey if desired.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 27.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3198 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
