Sweet Potato Biscuits

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I made these for Thanksgiving last year. They have been requested again this year. Everyone loved them!

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I read the reviews before making this recipe and it paid off! The 4 tsp of baking soda could be a mistake. I checked Paula's cook book and it has the recipe printed the same way. Nonetheless, I used self-rising flour instead of all-purpose and NO baking powder. They were yummy! Don't expect these biscuits to get very tall.

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All I can say is this.....THESE ARE FANTASTIC!!!!!!!!

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Very easy to prepare, they were wonderful with honey butter.

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When I watched the episode and noticed that Paula used self-rising flour, I actually hoped that the online version would show us how to do it if we can't get self-rising flour (it did. From my experience, sometimes we can't find self-rising flour up North, so that's probably why the recipe was slightly altered online. I think all of the rising and falling drama stems from people using the wrong kind of flour. If you use self rising flour, don't add baking soda or baking powder. If you follow the recipe as written online and use all purpose flour, then add the baking powder/soda. It works, just be mindful of the flour you are using, it really makes a difference.

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These biscuits are the best. So light... So moist...... So tender.....

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She didn't use all-purpose flour when she demonstrated this recipe. She used self-rising flour and no baking powder. Don't you hate it when the written word is different than the demonstration?

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Absoutly amazing, so delicate and moist. These will become a regular in our house. Thanks Paula.

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These are wonderful for the sweet potatoe lover. Good for breakfast and with a fried chicken dinner.

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This recipe was simple and wonderful. This was the best to get my little brother to eat butter on a biscuit and oh man did he enjoy it. I will continue to make this fantastic recipe. Thank you Paula for another great recipe.