Sweet Potato Biscuits

This is a recipe that I have worked on for a few weeks now. Perfect for sliced ham at Easter, Thanksgiving or Christmas dinners. And the best part–this is super easy!

Sweet Potato Biscuits

yields: 10 biscuits

  • 2 cups Bisquick baking mix
  • 1 teaspoon fresh chopped thyme leaves
  • 1 teaspoon fresh chopped rosemary leaves
  • 1/2 cup milk
  • 1/2 cup mashed sweet potatoes
  • 3 Tablespoons dark brown sugar
  • All-purpose flour

Preheat oven to 375 degrees F.

In a medium bowl, combine baking mix, chopped thyme and rosemary. In a separate bowl, whisk together sweet potatoes, milk and brown sugar.

Pour wet mixture into the dry mixture and stir with a rubber spatula until just combined.

Using a small ice cream scoop, scoop dough onto baking sheet lined with parchment paper, leaving 2 inches between each.

Dust hands with flour and pat the dough balls into a circle, about 1/2 inch thick. Bake for 6 to 8 minutes, or until toothpick inserted in the center comes out clean.

Remove from oven and allow to cool slightly; serve warm (or allow to cool completely before storing in an air-tight container).


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