Sweet Potato Biscuits

Lori Hartnett Leave a Comment

Yep, these biscuits are worth the effort. They will leave a lasting impression on your guests long after they devour the last moist, tasty crumb. See my Fresh Tip for a Vegan option.

Print Recipe
Sweet Potato Biscuits
Vegetarian, Soy Free, Nut Free
Makes:   8 servings  
Makes:   8 servings  
  1. HEAT oven to 425ºF.
  2. STIR dry ingredients together in medium bowl. Add butter; mix with pastry blender until mixture is blended and crumbly. Note: if you don't have a pastry blender, you can pulse ingredients in a food processor until texture is coarsely blended. Stir together sweet potato and milk in small bowl; blend into dry mixture. Knead dough gently 5 to 6 times, adding a small amount of flour if dough is sticky. Shape dough into a disk about 3/4 inch thick. Cut into rounds using a 2-1/2-inch cutter, reshaping scraps as needed. Transfer to baking sheet; brush tops with melted butter.
  3. BAKE 15 minutes or until edges are lightly browned.
Fresh Tips

To cook and mash sweet potato: peel and cut into chunks. Place in small saucepan and cover with water. Bring to a boil; reduce heat and simmer 15 to 20 minutes or until tender. Drain; mash with potato masher or puree in small food processor. One medium-large sweet potato will give approximately 3/4 cup mashed.

Prepare with almond milk and substitute vegan margarine for the butter.

Share this Recipe: