Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the sweet potato biscuits will be tough.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2007

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

  • Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.

  • Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

Nutrition Facts

124 calories; calories from fat 27%; fat 3.7g; saturated fat 2.3g; mono fat 0.9g; poly fat 0.2g; protein 2.3g; carbohydrates 20.1g; fiber 1.3g; cholesterol 9.5mg; iron 1mg; sodium 173mg; calcium 47mg.
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