Crissi's Sweet Potato Biscuits

Crissi's Sweet Potato Biscuits

4
BALLYKFANATIC 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
  3. On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

Reviews

4

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, b...

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 an...

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.

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.