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Sweet Potato Biscuits


  • 2 c flour (a combination of whole wheat pastry and unbleached white is great)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 4 tbsp cold butter
  • 1 c skim milk (or nondairy milk)
  • 1 c mashed or pureed sweet potatoes
  • 1 tbsp maple syrup or honey


  1. Preheat oven to 425 degrees F. Sift the flour, baking powder, and salt into a medium-sized bowl. Cut the butter into the flour mixture using a pastry cutter or two knives - the mixture should look like coarse meal. Mix together the milk, sweet potatoes, and maple syrup or honey. Pour into the flour mixture and stir with a fork until the mixture just comes together. Turn dough out onto a floured surface and knead, using a light touch, until the dough is fairly smooth. Use a little more flour if the dough is too sticky, remembering that short and gentle kneading will give you the most tender biscuit. Pat the dough out to a thickness of ¾ to 1". Cut with a 2" biscuit cutter. Place on a lightly oiled cookie sheet. Bake 15 minutes, or until just golden. Serve hot! Makes approximately 20 biscuits.

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