Risky Biscuits Recipe

Name: Risky Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup whole wheat flour; 2 tablespoons brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 3/4 cup light sour cream, NOT fat-free; 3/4 cup mashed sweet potatoes; 3 tablespoons butter, melted

Servings: persons

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup light sour cream, NOT fat-free
3/4 cup mashed sweet potatoes
3 tablespoons butter, melted

1
Preheat oven to 425u00b0F.
2
In a large bowl, combine both flours, brown sugar, baking powder, baking soda, salt and cinnamon.
3
In a medium bowl, whisk together sour cream, sweet potato and melted butter. Add wet ingredients to dry ingredients and stir using a wooden spoon until mixture forms a ball. The dough may seem dry at first but keep stirring.
4
Turn dough out onto a lightly floured surface. Roll out or pat dough to 3/4-inch thickness. Cut into 2 1/4-inch rounds using a biscuit or cookie cutter. Re-roll scraps of dough to make 12 biscuits total. Transfer biscuits to a cookie sheet that has been lightly sprayed with cooking spray. Bake for about 10 minutes, until biscuits have puffed up and are light golden brown. Be careful not to over bake. Serve warm.
5
COOKING TIP: Peel, chop and boil the sweet potatoes until tender, then mash well with a fork or puree until smooth in a food processor. Cool before using.
6
To save time, buy canned sweet potatoes (drain well) and mash or puree before adding to recipe.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 cup whole wheat flour, 2 tablespoons brown sugar, 2 teaspoons baking powder, and more.

Yes, Risky Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Risky Biscuits

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