Grandma’s Sweet Potato Biscuits

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.

Ingredients

• 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)

Directions

1. Preheat the oven to 450 degrees F.
2. Sift together flour, sugar, baking powder and salt.
3. In a separate, large bowl, mix the sweet potatoes and butter.
4. Add the flour mixture to the potato mixture and mix to make a soft dough.
5. Then add milk one tablespoon at a time to the mixture and continue to cut in.
6. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth.
7. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter.
8. Place the biscuits in a greased pan and coat the tops with melted butter.
9. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Have a great holiday season!

Chris Lumsden