Sugar Crusted Sweet Potato Biscuits
Submitted by yumadotty
Drop biscuits made with sweet potato and sour cream, topped with a crunchy brown sugar crust. Tender, slightly sweet, and golden. A Southern-style biscuit that needs no butter.
YIELD
12 biscuitsPREP
15 minCOOK
40 minREADY
1 hrsThese biscuits walk the line between bread basket and dessert, and they do it beautifully.
Sweet potato and sour cream get folded into a simple flour and shortening dough, giving each biscuit a tender, moist crumb with just a hint of natural sweetness. Drop them onto the baking sheet by the quarter cup, sprinkle brown sugar over the tops, and bake until the peaks turn golden and the sugar melts into a crackly crust.
Warm from the oven, they’re irresistible on their own. No butter, no jam, no honey needed. That sugar crust does all the talking.
Kitchen Tips
- Use cooked and mashed sweet potato, or canned works just fine. Either way, make sure it’s smooth with no lumps.
- Cut the shortening into the flour until the mixture looks like coarse crumbs. Those little pockets of fat are what make biscuits flaky.
- If the dough feels too dry, add milk a teaspoon at a time. You want it just moist enough to hold together without being sticky.
Ingredients
Directions
1- Heat oven to 400 degrees F.
Spray cookie sheet with nonstick cooking spray.
2- Lightly spoon flour into measuring cup level off.
In medium bowl combine flour, baking powder, salt and 2 Tablespoons of brown sugar, mix well.
Using pasty blender, cut in shorting until mixture is crumbly.
3- In small bowl combine milk, sweet potato and sour cream, blend well.
Add flour mixture all at once, stirring until moistened.
If dough is to dry add additional milk.
1 teaspoon at a time until dry ingredients are moistened.
To form each biscuit drop ¼ cup dough onto spray coated cookie sheet.
Sprinkle tops with remaining 2- Tablespoons brown sugar.
4- Bake at 400℉ (200℃) for 15 to 20 mins.
until peaks and bottoms of biscuits are golden brown.
Immediately remove from cookie sheet.
Serve warm.
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