Ingredients

The following ingredients have 22 Servings
  • 2 medium sweet potatoes, peeled and cut into 2" cubes
  • 4 cups all purpose flour
  • 1/2 cup brown sugar
  • 5 tsp baking powder
  • 1 tsp salt
  • 10 Tbsp butter, cold and cut into cubes
  • 1/3-1 cup milk (whole, 2% or skim)

Instruction

  • Preheat oven to 425.
  • In a saucepan over high heat, cook sweet potatoes (in enough water to cover) to boiling, reduce heat to low, cover and simmer 12-15 minutes, until fork tender. Drain, mash, and set aside to cool.
  • In a large bowl, mix flour, brown sugar, baking powder, and salt.
  • Cut in butter with a pastry blender until mixture resembles coarse crumbles.
  • Stir in milk and cooled sweet potatoes (start with 1/3 cup of milk, and drizzle in more if dough is too dry and won't come together) and mix until dough is just combined.
  • Turn out onto a lightly floured surface, and cut dough in half. Roll each half into a circle, 1/4"-1/2" in thickness, and cut dough with a circle biscuit cutter. Or, pat each half of dough into a square and cut into equal pieces.
  • Makes between 20-25 biscuits.
  • Place biscuits 2" apart on 2 ungreased large cookie sheets.
  • Bake 12-15 minutes, or until golden brown.