Sweet Potato Biscuits
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Wrap sweet potato in a paper towel
2
Microwave on high until soft, 4 minutes
3
Scoop flesh into a bowl and mash; set aside
4
Heat oven to 400°F
5
Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form
6
Add sweet potato, buttermilk and allspice; mix until just combined
7
Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle
8
Cut into 8 rectangles with a serrated knife and separate slightly
9
Bake until biscuits are firm to the touch, 8 to 10 minutes
10
Transfer to a wire rack to cool
11
Once cool, store in an airtight container for up to 3 days
12
Wrap sweet potato in a paper towel
13
Microwave on high until soft, 4 minutes
14
Scoop flesh into a bowl and mash; set aside
15
Heat oven to 400°F
16
Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form
17
Add sweet potato, buttermilk and allspice; mix until just combined
18
Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle
19
Cut into 8 rectangles with a serrated knife and separate slightly
20
Bake until biscuits are firm to the touch, 8 to 10 minutes
21
Transfer to a wire rack to cool
22
Once cool, store in an airtight container for up to 3 days