Sweet Potato-Bacon Biscuits

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My biscuits came out wonderfully flaky and light. The key to getting flaky biscuits instead of dense ones, as others have said, is NOT overmixing/kneading. You need to leave good sized chunks of very cold (or even frozen butter in your dough. Granted, my biscuits looked more "rustic" that the scone-like one in the picture, but they tasted heavenly!

I made just a few minor modifications to the recipe - I used a couple of tablespoons of cultured sour cream in my 3/4 cup of regular 1% milk (instead of buttermilk, I greased my baking sheet with the bacon drippings, rather than butter or shortening, and I added a dash of garlic powder to the mix. Yum-yum!

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I just made these tonight and these sounded pretty good. Boy was I wrong, they were ABSOLUTLEY FABULOUS.

It made 12 GOOD size biscuits that disappeared before they cooled. Will HAVE TO double this recipe to make sure they make it to the dinner table. These would also be great on the breakfast table.

It was a very sticky and delicate dough, but soooo worth it.

YUM YUM YUM

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These biscuits can be flaky, not too heavy with 2 techniques I learned from a Julia Child program. Barely work the dough, treat it like a fragile baby, and make your own "buttermilk" by adding 1 Tbsp + 1 tsp vinegar (balsamic works to whole milk. Refrigerate 10 minutes. Vinegar lightens texture of dough. Add 1/4 of "buttermilk" to potato mash. Leave butter in pea-sized lumps, add sugar to flour mixture, stir only until flour barely mixed, quite sticky. Pour out onto floured board. Dimple in handful of Yam-mash (more flavor with fingertips only. Fold dough once, dimple in next handful. It's not well mixed, just incorporated. Let rest in fridge in floured bowl with plastic at least 1 hour. Press out dough with fingertips to cut biscuits, don't roll, until 3/4 inch thick, cut, and bake at 475. I left out the bacon, I don't trust the grease to help the flakiness.

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Came out great! yum!

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I made these for Thanksgiving after seeing Emeril's show with the troops. It has been a staple every year since then! The dough is very sticky and we cut them square as Emeril did. Very tasty!

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I was soooo disappointed in all the work I put into these for no flavor and a weird, dense consistency. My mom and husband liked them but I will never make them again. I make homemade biscuits maybe once a year and I won't waste my time on these again. They sound like they would be so good with the sweet potato and bacon, what a huge letdown. I thought maybe I did something wrong but I see by other reviews that other people had the same problem with the "denseness". I like my biscuits to be light and fluffy and these definitely were not it.

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I tested this recipe for a party Im giving, so I cut them down as bite sized biscuits and served them with honey butter - - - my guinea pigs are begging for more!

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This biscuit went over big with my family and friends this Thanksgiving.

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These are too heavy without a lot of flavor. Weird consistancy, not light and flakely like you expect biscuits to be. Wouldn't waste my time on these.

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I did this recipe for our Thanksgiving and it turned out fantastic. It's easy, and it's absolutely delicious. Highly, highly recommend.