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Sweet Potato Biscuits

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Sweet Potato Biscuits
  • Prep 10 min
  • Total 25 min
  • Servings 16
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Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.
Updated Aug 17, 2020

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

130 Calories, 7 g Total Fat, 2 g Protein, 16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Biscuit
Calories
130
Calories from Fat
65
Total Fat
7 g
Saturated Fat
4 g
Cholesterol
10 mg
Sodium
290 mg
Potassium
110 mg
Total Carbohydrate
16 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
44%
44%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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