Sweet Potato Biscuits

IMG 4190It doesn’t get more Southern than this! Here is the final recipe I’ll be posting (for now) from Martha’s book, Screen Doors and Sweet Tea. I hope you’ve enjoyed her recipes as much as I have. I have had so much fun working with new ingredients and flavors! and I’m thrilled to read that many of you will be trying them as well! I definitely think this book is a must buy, seeing there are tons of more recipes that look absolutely delightful!
Here is a recap of the recipes I’ve tried and shared with you this past week:
This recipe is perfect for when you have left over sweet potatoes! I whipped these up while I was cooking dinner the other night and they came together so fast. They are made with ingredients you most likely already have in your pantry so there is no excuse not to try them! I can’t wait to eat them for breakfast tomorrow morning, topped with wilted spinach and a poached egg! Martha suggests to enjoy them with your favorite jelly or jam. I think they would also be great with some cinnamon and sugar flavored butter!
Sweet Potato Biscuits
recipe by Martha Hall Foose for Screen Doors and Sweet Tea
photo by Sabrina W. for eat.drink.and be merry.
yields 12 biscuits
1 cup mashed baked sweet potato (about 2 medium)
2/3 cups whole milk
4 tablespoons butter, melted
1 1/4 cup all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
Preheat the oven to 450 degrees. Grease a baking sheet and set aside. In a medium bowl, mix the sweet potato, milk, and butter. Sift together the flour, baking powder, sugar, and salt. Add to the potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the preparen baking sheet.
Bake for 12 to 15 minutes or until a deep golden orange tinged with brown. Serve warm or let cool on a wire rack.

Leave a Reply

Your email address will not be published. Required fields are marked *