Jan W Recipe


By Jan W Neeniejan

Recipe Rating:
 10 Ratings
18 @ 1 per person
Prep Time:
Cook Time:
Cooking Method:

Jan's Story

This is another mystery-recipe, don't know where it came from...I save them from newspapers, magazines, friends...
Made this once, they were good, a nice "something different" than regular biscuits!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Delightfully moist and delicate! These are wonderful straight out of the oven with a pat (or two!) of butter. They're also great with sliced pork. Enjoy!


3 c
all purpose baking mix (bisquick, jiffy mix, pioneer brand or trader joes brand)
1/2 tsp
ground cinnamon
1 can(s)
sweet potatoes/yams, drain & mash (15 oz)
(fresh cooked or baked can be used; also sub butternut squash if desired, just measure about 2 c. pulp)
3/4 c
fat-free milk
note: the leavening agents are already in the baking mix, no need to add baking powder/salt/baking soda

Directions Step-By-Step

Preheat oven to 450 F.
In medium bowl, combine mix & cinnamon.
Add sweet potatoes and milk.
Roll dough out on floured surface to 3/4 to 1" thickness.
Cut w/2" biscuit cutter or glass.
Place on nonstick baking sheet.
Bake for 10-12 min, or til golden brown.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Collection: Fall Favorites
Other Tag: Quick & Easy