| 2 1/2 | cups Original Bisquick® mix |
| 1/3 | cup butter or margarine, softened |
| 1 | cup mashed cooked sweet potato |
| 1/2 | cup milk |
| 1. | Heat oven to 450°F. Stir all ingredients until soft dough forms. |
| 2. | Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet. |
| 3. | Bake 10 to 12 minutes or until golden brown. Serve warm. |
| Heat oven to 475°F. Decrease butter to 1/4 cup. Bake about 15 minutes. |
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| Here’s a tip for making nicely shaped biscuits. Push the cutter straight down through the biscuit dough without twisting it. If you twist as you cut, the biscuits may be uneven. |
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| Biscuits don’t have to be round! You can use a 2-inch cookie cutter in any shape. Or cut the dough into smaller squares, rectangles or triangles with a sharp knife that has been dipped in Bisquick mix to prevent sticking. |
Nutrition Information:
130 ( 65 ); 7 g ( 4 g); 10 mg; 290 mg; 16 g ( 1 g); 2 g 44 %; 2 %; 4 %; 2 % 1 ; 1