Rating: 3.17 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

These spicy biscuits taste best warm from the oven.

Martha Stewart Living, August/September 1993, Martha Stewart Living, August/September August/September 1993

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Recipe Summary

Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.

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  • In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.

  • In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.

  • Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.

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Reviews (2)

18 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
01/06/2018
Perfect with sliced ham, cut small-sized 1 1/2 inch and baked 14 minutes. Very tempting to just keep nibbling these, with or without a filling. Recipe was in the Hors Doeuvres cookbook. I like that it's not too sweet, has just a hint of spice. Helpful that recipe says puree should be about 1 3/4 C - I had slightly less, still worked well.
Rating: Unrated
11/08/2011
Excellent! Just the right amount of spice and sweet. These are a definite keeper.