Sweet Potato Biscuits – a delicious recipe with flour, yellow cornmeal, salt, baking powder, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Lightly spoon the flour into a dry measuring cup and level with a knife.
3
Place in a medium bowl.
4
Add the cornmeal, baking powder, and salt.
5
Mix well.
6
Cut in the butter with a pastry blender or 2 butter knives until the mixture looks like a course meal.
7
Add the sweet potato, milk, and honey.
8
Stir until just combined.
9
Turn the dough onto a heavily floured work surface and knead lightly only 5 times, otherwise the dough will get tough.
10
Pat the dough into a 9 inch square and cut into 16 squares.
11
Place biscuits on a baking sheet.
12
Bake until golden brown, about 20 minutes.
13
Serve hot from the oven with honey, butter, or both.
14
*This recipe brought to you courtesy of Biker Billy's Hog Wild On A Harley Cookbook.
15
*
467
kcal
Calories
17
g
Fat
71
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cup all purpose flour, 1/3 cup yellow cornmeal, 1/2 tsp salt, 2 1/2 tsp baking powder, and more.
Yes, Sweet Potato 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.
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