Sweet Potato Biscuits Recipe

Sweet potatoes have been a staple of southern cooking since early settlement days, and this recipe adds this delicious favorite to a very good homemade buttermilk biscuit recipe. This makes about 12 to 14 2-inch biscuits.

Ingredients:
8 ounces of cooked and chilled sweet potato
1/3 cup chilled buttermilk
1 cup soft-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons lard, or a mixture of lard and vegetable shortening

Directions:
Preheat the oven to 450 degrees fahrenheit. Grease a baking sheet.

Mix the sweet potato and buttermilk in a blender or food processor.

Sift the flour by itself two times. Now sift all dry ingredients (including the flour) together twice. With a large fork or pastry blender, cut in the lard or lard/shortening mix, until it resembles a course meal.

With the spoon or spatula, fold in the sweet potato mixture. Blend it together with the dry ingredients, but do not over-mix.

On a floured pastry board or counter, knead the dough lightly for about six turns. Pat it out, and cut it with a round biscuit cutter or cookie cutter dipped in flour.

Transfer the biscuits to the greased baking sheet, and bake them for 12 to 14 minutes (halfway through, flip the baking sheet around, and move it from the middle to the bottom rack), or until they are raised and slightly browned on the top. Serve the biscuits immediately.

Sweet Potato Biscuits Aren't the Only Homemade Biscuit Recipes We Have