Biscuits: Sweet Potato Biscuit Recipe and a Cheese Biscuit Recipe

One of the best tasting breakfast recipes for the fall months is sweet potato biscuits. We also love to serve 
them at parties; making a mini version, cut with a cutter about a inch diameter and putting country ham on them.
If you were from where we're from, you would be putting Smithfield country ham on them, truly one of the best, is not 
the best hams in the world. Regardless, we hope you will try these sweet potato biscuits.

Sweet Potato Biscuit Recipe

2 cups sweet potato - cooked and mashed
4 cups self-rising flour
1 stick butter - melted
1/2 tea baking soda
1/2 tea baking powder
1 1/4 cups buttermilk
3 Tablespoons sugar

Mix sweet potatoes, butter and milk until well blended. Stir in flour, baking 
soda and sugar. Shape into a ball and knead 8-10 times on well floured board. 
Roll out 3/4-1 inch thick and cut with 2" biscuit cutter. Bake on a greased baking pan in a preheated 
400 degree oven 15-20 minutes until very lightly browned. Fill with some good Smithfield ham and you are good to go!

Makes about 15.

Note: I like to roughly mash the sweet potatoes instead of smoothly to get little flecks of sweet potato that you can 
see in the finished biscuits.

If you need a fast and easy secret for low fat cheese biscuits, get low fat bisquick and a low fat cheddar cheese. 
Hide the box. It isn't as good as fresh but few people will guess your secret.

Almost everyone that likes biscuits loves cheese biscuits. For a great biscuit recipe: visit our recipe-of-the-week 
Cheese Biscuit Recipe

Enjoy it and be sure to let us know what you think. We love to hear from people.

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business where she is chef for swank party givers in Research Triangle Park, NC. More party ideas, recipes, menus and pictures can be found on her website swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and more frequently than not, from her garden. Article Source: http://EzineArticles.com/?expert=Peggy_Bloodworth