Sweet Potato Biscuits With Brown Sugar Butter

Got this recipe while eating breakfast on the Northern Neck from our waitress after proclaiming how wonderful the biscuits were. I wanted to know how she got them so fat and fluffy. She shared with me several secrets for success which I'll share with you. Also, if you'll notice the next time you see a Hardee's or Wendy's or whichever fast food commercial it is, on TV, they fold and cut just as I am going to instruct you to do below.

Preheat Oven to 350 degrees.
You'll bake them for 18-20 minutes.

Butter the tops as soon as they come out of the oven.

Mix:
2 lbs of Bisquick (approximately 6 2/3 cups).
2 15oz cans of sweet potatoes well drained.
Mix these two BY HAND. Squish it until well blended.

Add:
1/2 to 1 cup brown sugar (I use 1 cup) and again, using hands, mix it in.

Add:
Buttermilk - Use real buttermilk, up to 1 cup. Start with about 1/4 cups and add as needed to make the dough a nice consistency. Use your hands. It should not be too sticky. Don't want it to stick to the board on which you are going to spread it out but it will stick to your hands a little. This isn't rocket science so don't worry too much about the exact amounts of brown sugar and buttermilk.

SECRET # 1: Do not roll the dough out! Use your hands and press it out into a large circle. Make it large enough to be able to fold it in on itself. WHY?

SECRET #2: You want to trap air in the dough. So don't smooch it down. Gently press it out, stretch it and then fold it over. Dough should be about 1/4 to 1/2 inches thick. I like fat biscuits.

SECRET #3: Don't use a glass edge to cut the biscuits like I used to do. Get yourself a sharp edged dough cutter about 2/12 inches wide. Press down BUT DO NOT TWIST THE CUTTER. That's the secret. When you twist it you are taking the air out. Just press to cut and LIFT.

Do not grease cookie sheet. Place biscuits on cookies sheet. Bake for 18-20 minutes. Butter tops and eat.

I make a brown sugar butter for them which is always a big hit. EASY! Just use a stick of very soft, not melted butter and add as much brown sugar as suits you. I never measure. Start small and add. Mix and spread on biscuits.

They freeze very well.

Have Fun!

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