OH MY Sweet Potato Biscuits | Made from Home Canned Sweet Potatoes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while keeping the biscuits moist.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can keep the biscuits dairy-free.

Drain a quart of canned sweet potatoes to remove excess liquid.

In a mixing bowl, combine 3 cups of flour, 3 heaping tablespoons of baking powder, and 1 teaspoon of salt.

Cube 6 tablespoons of cold butter and mix into the flour until it resembles coarse crumbs.

Measure out 3/4 cup of mashed sweet potatoes and add to the flour mixture.

Add 1/2 cup of milk and 2 teaspoons of sugar to the mixture and stir until combined.

Roll out the dough to just under 1 inch thick.

Cut out biscuits using a biscuit cutter without twisting the cutter.

Place the biscuits on a baking sheet or cast iron skillet.

Brush the tops with butter before baking.

Bake at 350°F for about 30 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens