Sweet potato biscuits that rival Steamer’s in Chincoteague, Virginia, are delicious. There is nothing finer to eat than this! Even though my family abhors sweet potatoes, they always gobble these up when I cook them! Additionally, you may use pumpkin in place of the sweet potato and cardamom in place of the nutmeg.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 biscuits |
Ingredients
- 1 cup sifted all-purpose flour
- ¼ cup toasted wheat germ
- 2 tablespoons baking powder
- ½ teaspoon salt
- ⅓ cup butter, melted
- ¼ cup evaporated milk, heated
- 1 cup mashed sweet potatoes
- 2 tablespoons milk
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
- On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 618 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for way to get more veggies in my kids and this is it! I’ve made them a few times now and the trick with these is to make them as drop biscuits. They come out perfect every time and the family eats them up. I did tweak them a bit for ease and taste in our household though. I use whole milk instead of evaporated and cinnamon to replace the nutmeg. Thanks for the recipe Crissi!
My husband loved them, I thought they were just okay. I would have liked them to be a bit sweeter, but that’s probably a result of the wheat germ.
I found the dough to be gooey as well and had to add more flour. However, the taste is interesting and I am going to continue to play with this recipe.
I originally followed the recipe as given, but the dough that resulted was gooey and impossible to roll. In the end, I used 2 1/2 cups of flour instead of 1. The biscuits were not spectacular, but they were good. I like the flavor, which is different from a traditional biscuit, and I plan to keep this recipe and make it again.