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.
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
How to Make It
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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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!
Making these for the second time for Thanksgiving; I really like them - gave them 4 stars instead of 5 because they take more time than indicated. I pair them with country ham for a sweet/salty appetizer before the main meal. Note: the dough is really moist and sticky, so you'll need extra flour when patting out and cutting. This recipe makes approx. 64 2-in. biscuits. These freeze great!
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