- 3/4 cup mashed cooked sweet potatoes
- 2/3 cup milk
- 1/4 cup butter, melted
- 1-2/3 cups self-rising flour
- 1 tablespoon sugar
- In a bowl, combine the sweet potatoes, milk and butter. Combine the flour and sugar; stir in the sweet potato mixture just until moistened.
- On a lightly floured surface, knead dough slightly or until no longer sticky. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 9 biscuits.
Reviews for Colorful Sweet Potato Biscuits
"I made this biscuit for older cooks and they raved on texture and tasted. I also am at 7,000 feet elevation."
"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 made drop biscuits instead of rolling them out and cutting with a biscuit cutter. They still turned out tasty. Perfect with honey butter."