Ingredients35 m servings 149
- Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
- Combine milk, sweet potato and sour cream in small bowl; blend well. Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). Drop dough by 1/4 cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
- Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.
Per Serving: 149 calories; 5 23.1 2.9 4 272 Full nutrition
ReviewsRead all reviews 6
I love sweet potatoes and I love biscuits, so what better combination. Made them twice and they were a hit. This will be my new staple.
This is the best biscuit recipe I've ever had, even my brother and sister who absolutely hate sweet potatoes devoured these biscuits. These biscuits were gone in a matter of minutes.
The texture was too dense for me so I'm sure I over mixed the dough. Also the dough tasted a little bland. Before baking I sprinkled some cinnamon to half the biscuits then sprinkled the brown s...
forgot the sour cream, but added a heaping two tablespoons of pumpkin butter and I changed the crisco to regular salted butter. I only sprinkled the top with a touch of brown sugar, for fear...