Buttery Sweet Potato Biscuits Recipe

5 5 6
Buttery Sweet Potato Biscuits Recipe
Buttery Sweet Potato Biscuits Recipe photo by Taste of Home
Publisher Photo

Buttery Sweet Potato Biscuits Recipe

Read Reviews
5 5 6
Publisher Photo
These biscuits taste buttery and are simple to make. Cut them into jack-o'-lantern shapes for autumn but different shapes for other seasons. They are especially delicious when eaten warm! —Taste of Home Test Kitchen
Featured In: Biscuits
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
  • 1/2 cup half-and-half cream

Directions

In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets.
Bake at 425° for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm. Yield: 13 biscuits.
Originally published as Jack-o'-Lantern Biscuits in Halloween Party Favorites 2008, p43

Nutritional Facts

1 each: 214 calories, 12g fat (7g saturated fat), 32mg cholesterol, 368mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 2-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
  • 1/2 cup half-and-half cream
  1. In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.
  2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets.
  3. Bake at 425° for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm. Yield: 13 biscuits.
Originally published as Jack-o'-Lantern Biscuits in Halloween Party Favorites 2008, p43

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[email protected] User ID: 1889681 209991
Reviewed Apr. 26, 2013

"These are Delish !!! Ths second time around I added 2 Tablespoon Soar Cream to the mix ! Mmmgood !!!"

MY REVIEW
Gr8Accountant User ID: 6825274 178646
Reviewed Nov. 4, 2012

"I've made these biscuits twice. DELICIOUS! I recommend using a larger biscuit cutter (about 3"). I am planning on making these for my Thanksgiving dinner. Nothing can top the wholesome ingredients of these biscuits and I am so happy to be rediscovering "homemade"!"

MY REVIEW
jtrainer7 User ID: 5306423 157995
Reviewed Oct. 29, 2012

"I used 8oz fresh butternut squash....had to add an extra 1/2 cup flour, but it was AWESOME"

MY REVIEW
the holmes User ID: 4912630 178574
Reviewed Oct. 27, 2010

"how i think bakin is paradise!"

MY REVIEW
the holmes User ID: 4912630 93625
Reviewed Oct. 26, 2010

"I love the goodness that this includes!"

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