Sweet Potato Biscuits

Sweet Potato Biscuits - made April 16, 2020 from The Free Range Life

Here's a simple biscuit recipe if you have some extra sweet potatoes on hand and are looking for something to do with them. Like if you happened to buy a bag at Costco, let's say, and there are only so many sweet potatoes you can eat. Just me?

Anyway, I'm not a good biscuit maker. Too heavy a hand, can't resist the temptation to mix too much and keep trying-not-trying to mix in the flour enough. As you can tell by the pictures, I wasn't successful.

Still, this recipe survived my heavy-handed biscuit mixing technique. Or lack of. It's pretty dense (once again, just me?) but it's crunchy when first baked and when you slather a warm biscuit with butter, it's hard to go wrong.

This does soften later due to the moisture from the sweet potatoes so I recommend eating warm out of the oven. It has good sweet potato flavor even if I wouldn't describe this as "flaky".

2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons butter
1 1/2 cups cooked, mashed sweet potatoes
1-3 tablespoons milk if dough is too dry

1. Preheat oven to 425 degrees F.
2. Combine flour, salt and baking powder in large bowl. Cut in butter until mixture resembles coarse meal.
3. Add sweet potatoes and mix. If dough is too dry, add milk, 1 tablespoon at a time.
4. Pat into a thick, round disc on a floured surface. Cut out rounds with a biscuit cutter and line in a lightly greased cast iron skillet or baking sheet.
5. Bake for 10-15 minutes or until lightly browned. Serve warm.