One of the best things I enjoy about these sweet potato biscuits is their pretty color. So much nicer than boring, pale biscuits. I love smearing them with butter while they are still warm and watching it get all melty and delicious. Man oh man, I think I need to bake a batch of these sweet potato biscuits right now before my mouth waters too much and I become dehydrated haha!
I like things that are different. I guess you could call me the “Food Rebel.”
Ingredients
3 c Gold Medal all-purpose baking mix Bisquick, jiffy mix, pioneer brand or trader joes brand)
1/2 tsp McCormick ground cinnamon
1 can(s) Bruce’s sweet potatoes, drain & mash (15 oz)
(fresh cooked or baked can be used; also sub butternut squash if desired, just measure about 2 c. pulp)
3/4 c TruMoo fat-free milk
note: the leavening agents are already in the baking mix, no need to add baking powder/salt/baking soda
Instructions
Preheat oven to 450 F.
In medium bowl, combine mix & cinnamon.
Add sweet potatoes and milk.
Roll dough out on floured surface to 3/4 to 1″ thickness.
Cut w/2″ biscuit cutter or glass.
Place on nonstick baking sheet.
Bake for 10-12 min, or til golden brown.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make sure to bake these yummy sweet potato biscuits on a non-stick cookie/baking sheet.
Thank you Taste of Southern for this great photo.