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Sweet Potato Biscuits

Cooking Light
Sweet Potato Biscuits
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Good, Solid Recipe

Yield: 16 biscuits (serving size: 1 biscuit)

Ingredients

  • 2  cups  all-purpose flour
  • 1/3  cup  yellow cornmeal
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1/3  cup  chilled butter or stick margarine, cut into small pieces
  • 1  cup  mashed cooked sweet potato
  • 1/2  cup  fat-free milk
  • 2  tablespoons  honey

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sweet potato, milk, and honey; stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Pat dough into a 9-inch square; cut into 16 squares. Place biscuits on a baking sheet. Bake at 400° for 20 minutes or until golden.

Nutritional Information

Calories:
134 (28% from fat)
Fat:
4.1g (sat 2.4g,mono 1.1g,poly 0.3g)
Protein:
2.5g
Carbohydrate:
21.9g
Fiber:
1.2g
Cholesterol:
11mg
Iron:
1.1mg
Sodium:
196mg
Calcium:
60mg
Cooking Light, DECEMBER 1999

Member Ratings and Reviews

5 stars
Ashley
These were pretty good for just your average homeade biscuit. I wouldn't say they're worth the trouble though. A can of pilsbury biscuits is much flakier and moist. But the different twist these had with the sweet potato spiced things up a bit and made them unusual. I served them with butternut squash soup on a cold snowy night, over all it made for a pretty good meal. I would concider making them again, but not for company or anything.12/02/07

5 stars
Meghan
Like one of the previous reviews said, these biscuits have a texture to die for. I'd just add a bit more honey and sweet potatoes. I really like the sweet potato taste. ;)12/13/06