Member's ChoicenThese are simple, old havefashioned biscuits with sweet potato bits in every bite. Using fresh sweet potatoes, the flavor is noticeable so if you love sweet potatoes you'll love these. Serve these sweet potato biscuits for breakfast or instead of a roll for dinner. I first had these little biscuits at a quaint mountain restaurant. This is my own version. I use baked sweet potato, which I think is super yummy and keeps them tender and light. You will fall in love with them! Great with a little slice of country ham or a slather of compound butter made with cinnamon and brown sugar. Sure to be a hit during the holiday season. Be forewarned though, these little biscuits are highly addictive!
Ingredients :
- 2 medium baked sweet potatoes, scooped and chilled (about 2 cups)
- 2 cup(s) self-rising flour
- 1/2 - 2/3 cup(s) buttermilk
- 1/4 cup(s) lard, chilled
Intructions :
- Preheat oven to 350*F. Prick sweet potatoes with fork and microwave on high for 8-10 minutes or until tender
- Remove and cool a little. Cut in half and with a spoon, scoop out the flesh. Chunk it up a little, but do not mash. You want good size chunks. Cool in fridge or freezer till cold. Also, chill lard
- While potatoes are cooling ... In a large bowl sift flour and cut in lard (you want pea-size pieces)
- Add in sweet potatoes and stir lightly with a spatula
- Add buttermilk, a little at a time, and fold together to make a soft dough
- Turn out onto a lightly floured counter and knead about 6 or 7 times. Do not over knead. Roll out with rolling pin to about 1/2 thickness. Cut out with a 2 1/4 cookie or biscuit cutter
- Place on a sprayed baking sheet, not touching
- Bake 20 - 30 minutes
- Serve warm with butter.
Rated 5/5 based on 98 Reviews
Keyword : sweet potato-biscuit-Southern-Potatoes