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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

229.7 calories; 4.9 g protein; 26.7 g carbohydrates; 30.6 mg cholesterol; 617.8 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2010
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! Read More
(5)

Most helpful critical review

Rating: 2 stars
09/24/2006
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. Read More
(7)
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/09/2010
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! Read More
(5)
Rating: 2 stars
09/23/2006
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. Read More
(7)
Rating: 5 stars
03/09/2010
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! Read More
(5)
Advertisement
Rating: 2 stars
01/04/2007
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. Read More
(5)
Rating: 3 stars
12/13/2008
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. Read More
(4)