“This recipe, from Harvey Morris, creator of Baked Chicago, won the grand prize in the 2013 Sweet Rewards Recipe Contest, sponsored by the Louisiana Sweet Potato Commission.”
READY IN:
32mins
YIELD:
8 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 450F degrees. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, brown sugar, salt, cream of tartar and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in Cheddar cheese and bacon. Make a well in the center of flour mixture.
  3. In small bowl, whisk together milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until combined. Turn dough out onto a well-floured surface. Knead gently 12 times. Roll dough to a 3/4-inch-thick rectangle. Cut into 8 rectangular pieces.
  4. On the prepared baking sheet, place biscuits 1 inch apart. Bake until lightly browned, about 12 minutes. Serve warm.

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