I love this recipe. Need a biscuit in a hurry, this is the one. Fast to mix. I always bake my own potatoes no canned stuff. I have used buttermilk, makes them thick, 2% a little lighter. May try a combo. I have even left out the sugar and it was just fine. Worth every minute you put into them which is little. Never seem to have left overs. Awesome!
Sweet Potato Biscuits
Depending on the moisture content of sweet potatoes, you may need to adjust the quantity of milk, adding the remaining 1/4 cup. Eat these warm out of the oven with butter or jam.
Yield: Makes about 3 dozen
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
15 Minutes
Ingredients
- 2 cups cooked, mashed sweet potatoes
- 1/2 cup butter, melted
- 1 to 1 1/4 cups milk
- 4 cups self-rising flour
- 1/8 teaspoon baking soda
- 3 tablespoons sugar
Preparation
- Stir together sweet potatoes, butter, and 1 cup milk until well blended. Add flour, baking soda, and sugar, stirring just until dry ingredients are moistened. Add remaining 1/4 cup milk to moisten dough, if needed.
- Turn dough out onto a lightly floured surface; knead 8 to 10 times. Pat or roll dough to a 3/4-inch thickness; cut with a 2-inch round cutter. Place biscuits on lightly greased baking sheets.
- Bake at 400° for 15 minutes or until golden brown.
Sweet Potato Biscuits Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining
- CUISINE: American
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Southern Living
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