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Sweet Potato Biscuits

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.

Southern Living JANUARY 2005

  • Yield: Makes about 3 dozen
  • Prep time:20 Minutes
  • 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.

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Sweet Potato Biscuits recipe

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