Recipe by BALLYKFANATIC
"Yummy sweet potato biscuits that rival Steamer's biscuits in Chincoteague, Virginia. You'll taste no better than this! My family hates sweet potatoes, but they snatch these up every time I make them! You could also substitute pumpkin for the sweet potato and cardamom for the nutmeg."
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sifted all-purpose flour
toasted wheat germ
evaporated milk, heated
mashed sweet potatoes
I originally followed the recipe as given, but the dough that resulted was gooey and impossible to roll. In the end, I used 2 1/2 cups of flour instead of 1. The biscuits were not spectacular, but they were good. I like the flavor, which is different from a traditional biscuit, and I plan to keep this recipe and make it again.
I found the dough to be gooey as well and had to add more flour. However, the taste is interesting and I am going to continue to play with this recipe.
I was looking for way to get more veggies in my kids and this is it! I've made them a few times now and the trick with these is to make them as drop biscuits. They come out perfect every time and the family eats them up. I did tweak them a bit for ease and taste in our household though. I use whole milk instead of evaporated and cinnamon to replace the nutmeg. Thanks for the recipe Crissi!
My husband loved them, I thought they were just okay. I would have liked them to be a bit sweeter, but that's probably a result of the wheat germ.
* Percent Daily Values are based on a 2,000 calorie diet.
Crissi's Sweet Potato Biscuits
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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