"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." — BALLYKFANATIC
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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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