Sweet Potato-Bacon Biscuits

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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!

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Loved them, rating not high enough

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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.

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This recipe is actually a lot harder to pull off than it appears. I first attempted it back when the recipe was first posted. That year I pulled it off flawlessly and they were amazing. Every year following for about four or five years that success could not be reproduced and the results actually became worse with every attempt. At that point I finally retired it from my recipes.

I think the real trick to it is getting the potato sugar mix extremely smooth and I mean to the point you think you may have overdone it. The second trick is the overworking the dough bit. I'm certain now that what you really have to do is work it to the point that you think it's overworked, then work it some more. Because my first attempt was to feed 30+ people I ended up spending a long time whipping the mix and an extremely long time working the dough.

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Made this recipe and took special care not to 'over work' the dough, a favorite thing I like to do with bread/biscuit recipes and they were exceptional! Only alteration I made was adding a bunch of fresh, coursely cracked pepper cuz I'm a black pepper nut. With some Smithfield ham, brown mustard and swiss cheese, these biscuits are killer! Cut them with a small biscuit cutter for party food size.

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We wanted to try something different with sweet potatoes because half of my 6 person family does not like them. I keep trying...so I found this recipe. My kids ended up LOVING them, and request them all the time. Made exactly as stated, but I do add flour when I'm shaping them. They do not rise as high as a regular biscuit, but they are still soft and delicious.

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FOLLOWED recipe exactly. It was gooey like pancake mix.

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Easy and tasty! Everyone wanted more!

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First of all I had never made any kind of biscuits for scratch like this and was quite nervous that I would make some huge error. BUT, these biscuits turned out great. The sweet potato flavor was not overwhelming and the bacon was a great touch. My biscuits were both light and flacky. I did take the advise of another reviewer and made my own "buttermilk" to help with the texture, and it worked great. I am looking forward to making these again at a future meal.

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I made these for Thanksgiving and my finance loved them! I omitted the bacon and added ground ginger, cinnamon, and allspice to really enhance the sweet potato. I also roasted the sweet potatoes which really brought out their sweetness. Instead of turning the dough onto a floured surface, I just made them like drop biscuits which prevented my accidentally overworking the dough. They came out beautifully--very tasty and not heavy at all!