SIMPLE SWEET POTATO BISCUITS

I have made sweet potato biscuits before by several different recipes. This recipe is made with a purchased baking mix which is new for me. The recipe calls for ingredients that would make the biscuits low-fat, but I didn't use those ingredients. I do use skim milk when I cook, but I did not use light butter or reduced - fat baking mix. The biscuits are so light though and so deliciously tasting of sweet potato!

I especially liked freezing sixteen of the biscuits so that we could enjoy freshly baked ones with a later meal. I admit, before I just baked all of the biscuits initially and we just warmed them up in the microwave or oven the next few days until we had eaten all of them. 

For the sweet potatoes I did open a can of sweet potatoes in light syrup. It was a fairly large can, but that just meant we were able to enjoy some as a side with a later dinner. I also made some awesome Sweet Potato Nut Muffins, but I haven't had time to write up the recipe yet. Just give me a couple of days, please. 

Until then you will just have to give these Simple Sweet Potato Biscuits a try.

SIMPLE SWEET POTATO BISCUITS

1/2       cup light butter (I used unsalted butter)

2-3/4    cups reduced-fat all-purpose baking mix (I used regular mix)

1          cup mashed sweet potatoes

1/2       cup 2% reduced-fat milk (I used skim milk)

Preheat oven to 450 degrees F.

Cut butter into baking mix with a pastry blender or 2 forks until mixture is crumbly.

(I cut the butter into thin chunks and add a few at a time and mash them into the baking mix using my finger.

It is okay to have some of the butter in pea+ sized pieces.)

Whisk or stir together the sweet potato and milk.

Add to butter mixture,

stirring with a fork just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface,

knead gently 4 or 5 times. (Dough will be moist - just sprinkle some flour onto hands and fingertips.)

Pat or roll dough to 1/2-inch thickness.

Cut with a 2 - inch round cutter as close as you can. Rework dough as little as possible until you use it all up.

Place biscuits on lightly greased baking sheets.

Bake for 10 minutes.

I baked four biscuits and prepared the rest for freezing to bake later. I placed the rest of the biscuits on a greased cookie sheet and placed in freezer to freeze (30 minutes or until frozen).

Once they were frozen, I removed and placed them in a gallon-size freezer bag and labeled the bag with cooking instructions: Bake 10 minutes at 450 degrees F.

Baking from frozen state: I removed four biscuits while the oven was preheating. I was busy with something else and probably waited an extra 10 minutes before I placed the biscuits on a sprayed pan in the oven to bake. After 10 minutes they seemed ready, but I cooked them an extra five minutes so they would be a little browner. Tasted so good. Just as good as they were when I mixed up the ingredients and baked four originally for us.