Use Bisquick biscuit recipe on package.
Add sugar, cinnamon and one medium-size sweet potato which has been cooked in microwave or in oven and mashed.
Pat out dough with extra flour to keep from sticking and cut into biscuits.
Bake in greased iron skillet at 400\u00b0 for approximately 12 minutes. Serve with butter, sorghum, syrup or honey.
Cut sweet potato in half lengthwise. Cut each
Peel and dice baked sweet potato.
Cut potato and margarine into flour which has been sifted with baking powder and salt.
Add butter flavoring to milk and add to mixture.
Stir until thoroughly mixed.
Turn onto floured board and knead gently.
Roll to 1/2-inch thickness and cut with biscuit cutter.
Bake on greased cookie sheet at 400\u00b0 for about 12 minutes (yields about 1 dozen).
A Blair kitchen-tested recipe.
Delicious, delightfully different.
Combine first 3 ingredients.
Cut in butter until crumbly. Stir together sweet potato, sour cream and buttermilk; add to dry ingredients, stirring just until moistened.
Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
Pat or roll to 1/2 inch thickness.
Cut dough with a 3 inch round cutter, and place biscuits on a lightly greased baking sheet.
Bake at 400\u00b0 for 15 to 20 minutes or until golden brown.
Makes 14 biscuits.
o 400\u00b0F.
Prick sweet potato several times with a fork
archment paper.
Stir the sweet potato, vinegar, and non-dairy milk
Peel and dice baked sweet potato.
Combine flour, baking powder and salt.
Cut shortening and potato into flour mixture. Add milk and sugar; stir until well mixed.
Roll out on floured surface 1/2 to 3/4 inch thick.
With knife, cut into squares and bake on greased baking sheet at 400\u00b0 for 12 minutes.
Makes 12 to 18 biscuits.
Prick sweet potato all over with a fork.
In mixing bowl, combine sweet potato, sugar, buttermilk and margarine.
Mix with an electric mixer on low speed until smooth. Add remaining ingredients and mix well.
Form into a ball and refrigerate for at least 2 hours.
Preheat oven to 350\u00b0.
Lightly spray a baking sheet with Pam.
Roll dough on floured surface to 1/4 to 1/2-inch.
Cut into 16 biscuits and place on prepared baking sheet.
Bake 15 to 18 minutes until lightly browned.
Skin the sweet potato and mash it in a
Heat oven to 425\u00b0.
Combine flour, baking powder and salt in large bowl.
Combine sweet potato, brown sugar and butter flavor Crisco.
Beat at low speed with electric mixer until well blended and fluffy.
Dissolve baking soda in buttermilk.
Stir buttermilk and sweet potato mixture alternately into dry ingredients.
Roll dough 1/2-inch thick.
Cut with floured 2-inch round cutter. Place on ungreased baking sheet.
Bake at 425\u00b0 for 15 to 20 minutes.
Makes 12 to 16 biscuits.
oarse crumbs.
Combine milk, sweet potato and sour cream in small
Heat oven to 400\u00b0. Mash enough of the sweet potatoes to measure 1/4 cup; reserve for Sweet Potato Biscuits. Cut remaining sweet potatoes into 1/2-inch slices.
Preheat oven to 400\u00b0.
Cream sweet potato and butter and cool. Sift dry ingredients into potato.
Stir in enough milk to make a dough you can handle.
Put dough on floured board.
Shape into a ball and pat or roll and cut out biscuits.
Arrange on greased pan and bake 10 to 12 minutes or until brown.
Makes 12 biscuits.
Mix egg, sweet potato, sugar and shortening in a bowl; beat until smooth.
Stir in enough flour to make a dough stiff enough to turn onto a floured surface.
Knead a few times; then roll out 1/2-inch thick.
Cut with a biscuit cutter or jar lid and bake on an ungreased baking sheet at 350\u00b0 for about 15 minutes.
Combine first 6 dry ingredients. Cut in grated orange rind and butter until coarse like cornmeal. Add sweet potato and buttermilk, just enough to moisten and make workable. Pat out to 1/2-inch thick. Cut with 1 1/2-inch round biscuit cutter. Dock with fork 2 rows. Brush lightly with melted butter. Bake at 400\u00b0 for 15 to 18 minutes. Serve with thinly sliced country cured ham.
Cook sweet potato.
Cool, peel and mash to make 1/2 cup.
Blend milk into potato.
Set aside.
Sift together flour, sugar, salt and baking powder.
Cut in butter and margarine.
Beat in potato mixture with a fork.
Knead dough 3 times.
Roll out 1 1/2-inches thick.
Cut into rounds.
Bake 14 to 17 minutes in a 425\u00b0 oven on greased baking sheet.
Serve warm.
Makes 12 biscuits.
Peel and chop sweet potato. Boil until soft; drain and mash. Preheat oven to 350\u00b0.
Grease cookie sheet.
Add Bisquick and sugar to mashed sweet potato.
If this seems dry, add a few drops of milk.
Mix together and drop onto prepared cookie sheet. Bake at 350\u00b0 for 25 to 30 minutes.
Cut butter into biscuit mix until crumbly.
Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
Place on large ungreased cookie sheet bake at 450\u00b0F for 10 to 12 minutes or until golden.
ixture is crumbly. Add the sweet potato and stir until well blended