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Sweet Potato-Bacon Biscuits

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Sweet Potato-Bacon Biscuits
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 8
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Whether you're in the mood for savory morning or night, these flaky, tender biscuits are good at any time of the day.

Ingredients

1 1/2
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/4
teaspoon salt
8
slices bacon, crisply cooked, crumbled
1/2
teaspoon chopped fresh thyme leaves
1/4
cup butter, frozen
2/3
cup mashed canned sweet potatoes (from 15-oz can)
2
tablespoons buttermilk
2
tablespoons butter, melted

Directions

  • 1 Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
  • 2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
  • 3 Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
Tips  

Coarsely shredding frozen butter is a nifty way to disperse small butter pieces into biscuit dough, making biscuits that are tender and flaky.

Nutrition Information 
No nutrition information available for this recipe
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