I created this recipe back in 2013 and had a lot of positive feedback. Since it has been 4 years, I thought I share it again with a little modification for those who are trying to be Gluten Free.
- 1 1/4 cups all-purpose flour (If Gluten Free: My family has successfully substituted the all-purpose flour with Gluten-Free flour. You can try Betty Crocker Bisquick Gluten Free)
- 2 heaping tablespoons sugar
- 4 teaspoons baking powder (If using above Bisquick mix, skip this in the recipe)
- 1/2 teaspoon salt (If using above Bisquick mix, skip this in the recipe)
- 3/4 cup mashed cooked sweet potatoes
- 1/4 cup (1/2 stick) softened butter
- 2 to 4 tablespoons milk (depending on the moisture of the potatoes)
- Preheat the oven to 450 degrees F.
- Sift together flour, sugar, baking powder and salt.
- In a separate, large bowl, mix the sweet potatoes and butter.
- Add the flour mixture to the potato mixture and mix to make a soft dough.
- Then add milk one tablespoon at a time to the mixture and continue to cut in.
- Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth.
- Roll the dough out to 1/2-inch thick and cut with a biscuit cutter.
- Place the biscuits in a greased pan and coat the tops with melted butter.
- Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
Have a great holiday season!