Sweet Potato Biscuits , Millie's

Millie Johnson

By
@BISCUITMAKR

I first had these little biscuits at a quaint mountain restaurant. This is my own version which is lighter from using baked sweet potatoe instead of canned. 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 a highly addictive !


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Comments:

Serves:

makes 24 small biscuits

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Member's Choice

The sweet potato made this a wonderful twist on a biscuit. For my next party, I am going to make these into smaller biscuits and serve with pork tenderloin for a yummy appetizer!

Ingredients

2 medium
baked sweet potatoes, scooped and chilled *about 2 cups
2 c
self rising flour
1/2 - 2/3 c
buttermilk
1/4 c
lard, chilled

Directions Step-By-Step

1
Preheat oven to 350*F.
Prick sweet potatoes with fork and microwave on high 8-10 minutes or untill tender. Remove and cool a little. Cut in half, and with a spoon ,scoop out flesh. Chunk it up a little, but do not mash. You want good size chunks. Cool in fridge or freezer til cold. Also chill lard.
2
While potatoes are cooling ...
In large bowl sift flour and cut in lard. (you want pea size pieces)
Add in sweet potatoes and stir lightly with spatula.
3
Add buttermilk , a little at a time and fold together to make a soft dough.
4
Turn out onto lightly floured counter and knead about 6 or 7 times. Do not over knead .
Roll out with rolling pin to about 1/2" thickness.
5
Cut out with a 2 1/4" cookie or biscuit cutter and place on sprayed baking sheet, not touching.
6
Bake 20 - 30 minutes. Serve warm with butter.

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