Photo: Sweet Potato-Bacon Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into pieces
- 1 cup mashed cooked sweet potatoes, cooled
- 2 tablespoons packed light brown sugar
- 5 slices cooked bacon, drained and crumbled
- 3/4 to 1 cup buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
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By jxwilliams_11923312
Clovis, CA
on November 04, 2012
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I have made these biscuits for the last two years and everybody asks for them--they are very very good. Each time I make them, I find myself adding a significant amount of flour to make the dough workable. I serve it with warm honey butter and it is fantastic. It is such a messy recipe but worth it!
By whitedresshound
on April 09, 2012
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Loved them, rating not high enough
By happycamper223
on January 01, 2012
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I'm not sure how so many people who rated this recipe give it 5 stars but said they omitted the bacon, or added more spices that were not called for, etc. If people modify it so much then it isn't deserving of 5 stars! I followed the recipe exactly as called for but the dough came out more like drop biscuits than rolled ones. I had to add additional 1/2 cup flour to make it work. It was still too wet and the final product turned out to be rather disappointing. I would not recommend this recipe. If you had to try it then use 1/2 the mount of buttermilk called for and see.
Read all 28 reviews