Only four ingredients make these moist biscuits a snap to prepare. “I modified my grandma’s recipe to make it shorter and quicker,” says Pam Bouillion of Rayne, Louisiana. “They’re my husband’s favorites.”
- 2-1/2 cups biscuit/baking mix
- 1-1/2 cups canned sweet potatoes
- 6 tablespoons milk
- 1/3 cup butter, melted
- Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened.
- Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm. Yield: about 1 dozen.
Originally published as Sweet Potato Biscuits in Simple & Delicious January/February 2007, p28
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