Sweet Potato Biscuits

  • PenelopeRB Posted: 10/16/10
    Worthy of a Special Occasion

    Very good. I used fresh sweet potatoes. Replaced the non-fat milk with buttermilk as I had extra and that makes for a light and tender crumb. After reading reviews I also added cinnamon, nutmeg, and a little cardamom for more spice. I made the Old-Fashioned Chicken Potpie and used these biscuits as a topping (added after the first half hour of baking). Tasty! The extra biscuits baked at the same time and we get to enjoy them for breakfast.

  • sonora Posted: 12/06/10
    Worthy of a Special Occasion

    Very bland, no discernable sweet potato flavor. These biscuits are very small. The dough was simple to make and easy to work with, but take care not to roll it too thin.

  • SuperBaker Posted: 09/22/11
    Worthy of a Special Occasion

    So yummy! I used a bit more sweet potato then it asks for and I made the maple butter to go with it. It was a great combo, my husband loved them too

  • Lynne74 Posted: 11/11/11
    Worthy of a Special Occasion

    The biscuits turned out beautifully. I enhanced the recipe with vanilla paste, fresh grated nutmeg, cinnamon and a little heavy cream. I used my food processor to mix the dough and it worked well. I know I kind of changed the cooking light intent of the biscuits. The biscuits were fluffy, tasted wonderful and I can't wait to make another batch to again share with my family and neighbors.

  • ataborda Posted: 11/07/11
    Worthy of a Special Occasion

    I thought this recipe was horrible. I followed it exactly and they came out flat and bland. Not being a novice cook I do not believe this was due to my error.


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