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Sweet Potato-Bacon Biscuits

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Sweet Potato-Bacon Biscuits
  • Prep 20 min
  • Total 35 min
  • Servings 8
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Whether you're in the mood for savory morning or night, these flaky, tender biscuits are good at any time of the day.
Updated Sep 20, 2016

Ingredients

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 slices bacon, crisply cooked, crumbled
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/4 cup butter, frozen
  • 2/3 cup mashed canned sweet potatoes (from 15-oz can)
  • 2 tablespoons buttermilk
  • 2 tablespoons butter, melted
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
  • 2
    Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
  • 3
    Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Coarsely shredding frozen butter is a nifty way to disperse small butter pieces into biscuit dough, making biscuits that are tender and flaky.

Nutrition

Nutrition Facts

Serving Size: 1 Biscuit
Calories from Fat
60
Trans Fat
0g
% Daily Value*:
Vitamin A
40%
40%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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