Sweet Potato Biscuits

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  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into cubes
  • 1 cup cooked mashed sweet potatoes or yams
  • 2 tablespoons milk


Preheat oven to 425°F.
Combine flour, baking powder and salt in a food processor. Pulse to mix.
Add cubed cold butter and pulse until mixture resembles cornmeal.
Add sweet potatoes and milk and pulse several times until combined, taking care to not over-mix.
Turn dough out onto a floured surface and knead or pat dough to form a solid mass.
Roll out to form a rectangle, 1/2 inch thick.
Dough may need to be dusted with more flour.
Cut with a floured biscuit cutter, about 2 inches in diameter, or use a floured knife to cut into desired shapes and sizes.
Place on greased baking sheet. Brush with milk and sprinkle with sugar if desired.
Bake until well-risen and lightly brown, 15-20 minutes.

These biscuits are great alone, with jam or honey or use them to make delicious ham or turkey sandwiches.
Recipe from Central Market Shoreline - Culinary Resource Center
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