Sweet Potato and Black Pepper Biscuits

Sweet Potato and Black Pepper Biscuits

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
The Green Crane
Recipe by  The Green Crane

“Sweet and peppery biscuits, great for ham sandwiches with a little honey mustard. You can substitute pumpkin or winter squash for the sweet potato.”

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Ingredients

Adjust Servings

Original recipe yields 12 biscuits

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk flour, baking powder, sugar, pepper, baking soda, and salt together in a large mixing bowl. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir sweet potatoes and cream into the flour mixture until the dough is soft.
  3. Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times. Roll to about 1/2-inch thick. Cut 2-inch circles out of dough and arrange on a baking sheet.
  4. Bake in preheated oven until lightly browned, 12 to 15 minutes.

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Reviews (3)

Rate This Recipe
LindaT
5

LindaT

I liked the taste but for me it needed a lot more pepper. I use fresh cracked rainbow peppercorn

beth
2

beth

Excellent! I made them exactly as directed- and put an egg wash on top. I will make these often!

JaneyC
0

JaneyC

Added more pepper and also cracked some on the tops before they went in the oven. Didn't rise much...maybe I need some new baking powder? But the flavour and texture was awesome and will make again! Bisquits were so tasty the next day!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 12.7 g
  • 19%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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