Sweet Potato Biscuits
Preparation time: 15 minutes
Total time: 45 minutes
Serving size: Makes 12 to 16
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2 Cups all-purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
1 Cup cooked and mashed sweet potato
2 Tablespoons firmly packed brown sugar
1/2 Cup butter flavor Crisco®, melted
1/2 Teaspoon baking soda
3/4 Cup Meadow Brook Cultured Lowfat Buttermilk
Heat oven to 425 degrees. Combine flour, baking powder and salt in large bowl.
Combine sweet potato, brown sugar and butter flavor Crisco®. Beat with electric mixer on slow speed until well-blended and fluffy. Dissolve baking soda in Meadow Brook Buttermilk. Stir Meadow Brook Buttermilk and sweet potato mixture alternately into dry ingredients. Roll dough 1/2 inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.
Bake at 425 degrees for 15 to 20 minutes.
This recipe uses Meadow Brook Buttermilk.
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