Sweet Potato Biscuits

Sweet Potato Biscuits

Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.

Prep Time

10

Minutes

Total Time

22

Minutes

Makes

16

biscuits

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.
Makes 16 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Variation
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:

1 Serving (1 Biscuit)
  • Calories 130
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 4 g,),
  • Cholesterol 10 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 16 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.