Sweet Potato Biscuits with Honey Butter
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 15 biscuits (about 1/2 cup honey butter).
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
Ingredients
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2 cups all-purpose flour
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4 teaspoons sugar
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3 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 cup shortening
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1 cup mashed sweet potatoes
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1/2 cup half-and-half cream
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HONEY BUTTER:
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1/2 cup butter, softened
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2 tablespoons honey
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1 teaspoon ground cinnamon
Directions
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1.
In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
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2.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet.
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3.
Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.
Nutrition Facts
1 biscuit with 1-1/2 teaspoons butter: 186 calories, 10g fat (5g saturated fat), 20mg cholesterol, 312mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 2g protein.
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