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Even people who don't like sweet potatoes will enjoy these colorful biscuits from Andrea Bolden. "They are good served with butter and maple syrup," points out the baker from Unionville, Tennessee.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 164 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 331 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Sweet Potato Biscuits in Quick Cooking September/October 2004, p53
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Reviewed on Sep. 23, 2010 by Mrs_T
I wondered if the amount of milk was correct, as the dough was extremely soft and moist. I had to knead in quite a bit of flour before I could get a dough that would actually roll out. The problem may have been that I substituted mashed pumpkin for sweet potatoes, but I wouldn't think that made a difference.I added 1 tsp. additional sugar and 1/4 tsp. pumpkin pie spice. We enjoyed these very much and I will definitely make them again.
I wondered if the amount of milk was correct, as the dough was extremely soft and moist. I had to knead in quite a bit of flour before I could get a dough that would actually roll out. The problem may have been that I substituted mashed pumpkin for sweet potatoes, but I wouldn't think that made a difference.
I added 1 tsp. additional sugar and 1/4 tsp. pumpkin pie spice. We enjoyed these very much and I will definitely make them again.
Reviewed on Dec. 19, 2009 by saralf320
I made drop biscuits instead of rolling them out and cutting with a biscuit cutter. They still turned out tasty. Perfect with honey butter.
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