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Sweet Potato Biscuits II

What you need: 

1 1/4 cups unbleached white flour
2 teaspoons baking powder
1 rounded tablespoon sugar
1/2 teaspoon salt
1/4 cup shortening (I use Earth Balance stick margarine)
1 cup mashed sweet potato
nondairy milk or creamer, as needed

What you do: 

1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Combine flour, baking powder, sugar and salt in bowl. Cut in shortening.
2. Add mashed sweet potatoes. (I usually use sweet potatoes that I have baked or microwaved in their skin and then cooled and mashed)
3. Mix the dough together. It is unlikely that the dough will be dry; for me it is usually a little too sticky, so be sure to add some flour if that is the case. The biscuits will rise better if the dough is not very wet and sticky. You can add a little flour and/or milk to get it the right consistency. The dough will be very soft, but you do not want it to be wet and sticky.
4. Roll out on a floured board to between 3/4"-1"thickness. Cut with biscuit cutters. I use 2"-2 1/2" cutters. Place on parchment paper, and bake about 15 minutes.
I usually make these when I am serving soup or stew for dinner. My kids love them, and they don't get to eat them until after they've eaten most of the rest of their dinner.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
10-12

SO HOW'D IT GO?

could I use earth balance? I don't know what you mean by "regular stick margarine," but I do have earth balance!

When I make these I use earth balance sticks--I think youl could use the tub but make sure it's the regular one and not whipped

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could I use earth balance? I don't know what you mean by "regular stick margarine," but I do have earth balance!

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riiight. these are AWESOME.  ;)b

I boiled the sweet potatoes the way you would for normal mashed potatoes...peeled and cut into chunks.  Mashed them up and threw them right into the rest of the mix.  It worked out just fine that way, and was easy to mix together while the potatoes were still hot.

I made two batches because I had two cups of mashed sweet potato... The first batch wasn't as good only because I don't think I kept them in long enough (I didn't keep them in quite 15 minutes because they appeared to be done from what I could see).  I had never made biscuits of any kind before, so I wasn't sure how to tell when they were done.

After I made the first batch and realized that they probably could have baked for longer, I made the second batch and kept them in the full 15 minutes and they turned out SOOO GOOD.

They have the perfect flavor and they are so moist and soft.  My boyfriend absolutely loved them and he doesn't even like sweet potatoes. 

This is definitely going to be a frequently used recipe in our house!!!

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;)b
Talk about A RISILIANT RECIPE! I used half pastry flour/half all purpose.  I had no butter or margarine and subbed in pumpkin butter (just like apple butter).  I didn't need any of the soy milk due to the pumpkin butter.  Lastly I subbed splenda for baking instead of the sugar. TURNED OUT WONDERFUL!  My kids thank you for such a FORGIVING RECIPE!

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I made these to go with my veggie chile today they came out great!!!  What a wonderful recipe my family looooved them :)>>>. I added some choped pecans and used canned sweet potatoes because thats what i had on hand. I THANK YOU ;)b ;)b 

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But lately I've been making them with half oat flour half wheat flour and they still come out very tasty--the oat flour gives them a pleasantly different taste.

Its good to know that wheat flour works okay with these :) I'll give that a try sometime.

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BTW, when I posted this I had never made them with anything but wheat flour. But lately I've been making them with half oat flour half wheat flour and they still come out very tasty--the oat flour gives them a pleasantly different taste.

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These things are AWESOME!! Mmmmm. I love that they are so simple yet taste so great! I have a ton of leftover sweet potato so I am going to be making these all week, I just know it. Tonight I'm having them with the potato carrot soup from this site. Delish. They're great by themselves but with a pat of earth balance (which is what I used for the shortening) they are splendid. Mmmmm. So good. I'll post pictures when I have a second round tomorrow for lunch.

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