These biscuits taste buttery and are simple to make. Cut them into jack-o'-lantern shapes for autumn but different shapes for other seasons. They are especially delicious when eaten warm! —Taste of Home Test Kitchen
Buttery Sweet Potato Biscuits
Buttery Sweet Potato Biscuits
Prep Time
15 min
Cook Time
20 min
Yield
13 biscuits
Ingredients
- 2-1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
- 1/2 cup half-and-half cream
Directions
- In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets.
- Bake at 425° for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts
1 biscuit: 214 calories, 12g fat (7g saturated fat), 32mg cholesterol, 368mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 3g protein.
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