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    Sweet Potato Biscuits


    Source of Recipe


    DiningCar(tm) ... Issue 25-01

    Recipe Introduction


    I've made this recipe many times, but never with sweet potatoes. I always use leftover baked winter squash, usually Hubbard or Lakota. And it makes the most delicious dinner biscuits. Mmmmm-Good!

    List of Ingredients




    2-1/2 cups Bisquick Original Buttermilk Baking Mix
    1/3 cup Margarine (or Butter), softened
    1 cup mashed cooked Sweet Potatoes* or Winter Squash
    1/2 cup Milk

    Recipe



    Mix all ingredients until a soft dough forms. Turn dough onto surface well dusted with Bisquick; gently roll to coat. Shape into ball; knead 3 or 4 times.

    Roll dough 1/2-inch thick. Cut with a 2-inch cutter dipped in baking mix. Place with edges touching on ungreased cookie sheet.

    Bake at 450ºF. 10 to 12 minutes or until golden brown.

    Makes about 1-1/2 dozen biscuits.

    *For 1 cup mashed cooked sweet potatoes, mash about half of an 18-oz. can of vacuum-packed (not syrup packed) sweet potatoes.
 

 

 

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