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Sweet Potato Rounds

MAKES
14 biscuits
PREP
15 Min
COOK TIME
13 Min

These buttery biscuits are great for breakfast or dinner, and we especially like them as holiday cocktail biscuits-just tuck a few slivers of baked ham and a spoonful of cranberry sauce into each one before baking. If you want to make these biscuits slightly smaller, use a smaller cutter and remember to bake a minute or two less.

What You'll Need

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 cup cold butter
  • 1 (14-1/2-ounce) can cooked mashed sweet potato
  • 1 cup buttermilk

What to Do

  1. Preheat the oven to 425 degrees. Combine flour, baking powder, and salt; cut butter into flour mixture with a pastry blender until crumbly.
     
  2. Combine 1 cup sweet potato and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. (Reserve remaining sweet potato for another use.)
     
  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut dough with a 2-3/4-inch round cutter, and place on a lightly greased baking sheet.
     
  4. Bake 13 minutes or until edges are golden.

Notes


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