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Sweet Potato-Bacon Biscuits

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


  • 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


  • 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.

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

Nutrition Facts

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