Sweet Potato Biscuits
i love these with soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
sweet potato
milk
butter
flour
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 4 teaspoons baking powder
- 2 tablespoons sugar
- â½ teaspoon salt
- 1 cups all-purpose flour
- â¾ cup mashed cooked sweet potatoes
- â¼ cup (â½ stick) softened butter
- 2 tablespoons milk (depending on the moisture of the potatoes
- Carbohydrate 10.76215 g
- Cholesterol 0 mg
- Fat 0.07578125 g
- Fiber 0.213237503759563 g
- Protein 0.77380625 g
- Saturated Fat 0.01203125 g
- Serving Size 1 1 Serving (28g)
- Sodium 189.98825 mg
- Sugar 10.5489124962404 g
- Trans Fat 0.025 g
- Calories 46 calories
Preheat the oven to 450 degrees F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to ½-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
