A cup of mashed sweet potato adds bright color, moisture, and earthy sweetness to buttery biscuit dough. You begin by grating a stick of frozen butter, then tossing the shreds in a mixture of flour, baking powder, sugar, baking soda, and a bit of salt. Moisten this with the sweet potato mash diluted with milk. Form the dough, knead it slightly (for tender, fluffy biscuits, less handling is the golden rule), and roll out. Cut out the biscuits, then bake in a hot oven. Split, butter, and enjoy, or serve alongside our Jambalaya recipe or the best chili recipe ever.
This recipe makes large biscuits; feel free to cut them smaller.
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by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...