When our guests arrived, it was kind of like school getting out for the summer. Everything got very loud and very crazy quickly. It was nice though to have our family around us. We played games, listened to music and dance, went on nature hikes (they live in the city), had campfires, swam in the pool… it was just a whole week of awesome fun and relaxation. When I served these biscuits, there was instantly a request to have them again before they all had to leave. I didn’t hesitate to whip up a batch for the very next meal!
Check out what they are saying about this recipe over at Group Recipes:
“I had read about sweet potato biscuits, and recently came across a straightforward recipe. I made a half recipe, and they are delicious!”
If you want to make more or less, don’t be afraid to adjust the recipe. It’s very simple!
Ingredients
3/4 cup cooked sweet potatoes
2/3 cup milk
1/2 cup whole wheat flour
3/4 cup unbleached Gold Medal white flour
2 1/2 tsp baking powder
1 tsp Domino sugar
1/2 tsp salt
4 Table. Land O’ Lakes butter, cold
Instructions
Preheat oven 400 degrees F
Use parchment paper or butter a cookie sheet
Combine yams and milk Stir until well mixed
Combine all the dry ingredients in a large bowl. Whisk ingredients together.
Cut butter into flour mixture until it resembles coarse meal. I used a pastry blender. Stir in the wet ingredients just until blended. do not over mix
I dropped the dough onto the cookie sheet in even amounts.
Bake for 12 minutes or until evenly puffed and golden. Serve immediately.
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Quick Tip: Store these in an air tight container to keep them fresh!
Thanks again to Group Recipes for this tantalizing recipe.
