Prep 30 mins
Cook 15 mins
These are a slice of country ham's bestfriend.
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 cup butter
- 1 cup cooked mashed sweet potatoes
- 3⁄4-1 cup buttermilk
- Combine the first 3 ingredients; cut in the butter with a pastry blender until crumbly.
- Stir together the sweet potatoes and the buttermilk; add to the dry ingredients and stir just until moist.
- Turn dough onto lightly floured surface and knead 3 to 4 times. Pat or roll to ½-inch thickness.
- Cut the dough with a 3-inch cutter and place biscuits on a lightly greased baking sheet.
- Bake at 425°F for 10 to 15 minutes or until golden.
These are great! I halved the recipe, and it made 19 cut with a 2 1/4 inch glass. I had in my freezer some sweet potato/carrot puree (used for sneaky chef recipes), so that was a great stand in. The kids love these, and they are way healthier than standard tea biscuits, with the buttermilk, sweet potatoes and butter instead of shortening. Served with roast lemon/oregano chicken, but most of them were gone as appetizers while we were waiting for the chicken to finish. Thanks for a perfect recipe! Will definitely make these again.
Really good! I made them for breakfast. Added some rosemary and ate them with bacon. MMMMMMMM!
These were wonderful. I used 3 smallish to medium sweet potatoes, and I'm sure there was more than one cup of mashed sweet potato in the end, but these had a wonderful flavor. I ended up cutting the dough with a shot glass, so I had close to 40 little biscuits. I actually served this with a Moroccan meal, and the sweet biscuits went wonderfully with my sweet and cinnamony chicken and couscous. Thanks Britt, we love these!