Glazed Sweet Potato Biscuit Squares

Glazed Sweet Potato Biscuit Squares

Bake these lightly-spiced potato biscuit squares using Betty Crocker® frosting - a sweet tea-time compliment!

Prep Time

None

Total Time

00

Minutes

Makes

16

biscuits

1
large sweet potato (8 to 10 ounces)
1/2
cup butter or margarine, softened
2/3
cup buttermilk
3 1/2
cups Gold Medal® all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1
cup shortening
1/2
cup Betty crocker® Rich & Creamy ready-to-spread vanilla frosting
1/4
teaspoon ground cinnamon
  1. Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
  2. Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
  3. Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
  4. Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.
Makes 16 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Take the chill out of the fall air with a cup of steaming cider and these sweetly spiced biscuits.

Nutrition Information:

1 Serving (1 Biscuit)
  • Calories 350
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 8g,),
  • Cholesterol 15mg;
  • Sodium 250mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 4 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.