“A perfect biscuit for the fall and holidays to come! This recipe has been adapted from a Paula Deen recipe.”
READY IN:
57mins
SERVES:
10-12
YIELD:
10-12 Biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. To cook sweet potatoes, bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 25 minutes. Drain and mash. Set aside to slightly cool.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  3. In a medium bowl, sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Add milk, a tablespoon at a time, to mixture and continue to cut inches Turn the dough out onto a floured board and knead very gently until dough comes together, about five or six times. Shape into a disk, and pat to an even 1-inch thickness. With a floured 3-inch biscuit cutter, cut out biscuits and place on prepared baking sheet. Brush tops with melted butter. Bake for 20-22 minutes or until golden brown.

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