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Sweet-Potato Biscuits

Add flavor to basic buttermilk biscuits with mashed pumpkin. It adds a rich, hearty flavor and golden color to the biscuits and makes them ideal for serving with ham at your holiday meal.

 

All You JANUARY 2007

  • Yield: 2 dozen
  • Cost Per Serving:$.15

Ingredients

  • 4 cups self-rising flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2/3 cup vegetable shortening, chilled
  • 1 (15 oz.) can sweet potatoes, drained
  • 2 cups buttermilk, chilled
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted

Preparation

Preheat oven to 425°F. Line a large baking sheet with parchment.

Whisk self-rising flour, sugar, baking powder and salt in a mixing bowl. Cut in shortening until mixture resembles sand and pebbles. Pat sweet potatoes dry and chop; toss with flour mixture. Gently mix in buttermilk.

Knead dough gently 3 or 4 times on a lightly floured counter. Roll out to 3/4-inch thickness. Cut with a 2 1/2 -inch biscuit cutter. Pat together dough scraps and cut out more biscuits. Bake until tops are golden brown, 14 to 18 minutes. Brush with butter and serve hot.

Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 7g
  • Saturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 22g
  • Fiber: 1g
  • Cholesterol: 4mg
  • Sodium: 129mg
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Sweet-Potato Biscuits Recipe

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