Easy Sweet Potato Biscuits Recipes

Steps:

• Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 450°F. Stir all ingredients until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Serve warm.

Steps:

• Cut butter into biscuit mix until crumbly.
• Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
• Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
• Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Steps:

• Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat.
• Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary.
• Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
• Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven.
• Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork.
• Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use.
• Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
• Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.