I’ve wanted to try sweet potato biscuits for a long time, and this recipe seemed a good starting point, from Paula Deen’s Southern Cooking Bible, which a friend just lent me – it is also here from the food network. After reading the user reviews, I decided to add vinegar which was a frequent suggestion by those who tried the recipe. I also used less sugar, and made it brown sugar to go with the sweet potato theme!
As usual my pathological aversion to rolling out biscuits and cutting them (why? it always makes them worse when I do it!) required me to do them as drop biscuits.
I made these to go with the Black Bean and Sweet Potato Soup.
Paula Deen’s Sweet Potato Biscuits
1 1/4 cups all-purpose flour
1 heaping tablespoons brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/2 tsp vinegar (I had malt vinegar)
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Preheat the oven to 450 degrees F.
Divide into 12 equal pieces, roll into a ball between your hands, then flatten onto a baking sheet. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)