Sweet Potato-Bacon Biscuits with Cheddar

5 from 2 votes

Sweet Potato-Bacon Biscuits with Cheddar

These biscuits are kicked up a notch with sweet potatoes, bacon, and cheddar. You need only add some scrambled egg for a fabulous breakfast sandwich.

Prep Time15

Cook Time12

Total Time27

Course: Bread, Breakfast

Cuisine: Southern

Keyword: bacon, biscuits, sweet potato

Servings:

Equipment

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon firmly packed dark brown sugar
1 teaspoon kosher salt
3/4 teaspoon cream of tartar
1/4 teaspoon cayenne pepper
1/3 cup butter, cut into pieces and well chilled
1 cup shredded sharp Cheddar cheese
4 slices cooked and crumbled bacon
1 cup whole milk
1/2 cup mashed sweet potato

Instructions

Preheat oven to 450 degrees. Line a baking sheet with parchment paper
In a large bowl, whisk together flour, baking powder, brown sugar, salt, cream of tartar, and cayenne pepper.
Scatter butter pieces over top of flour mixture and use a pastry blender to cut butter in until the mixture looks like coarse crumbs.
Stir in cheddar cheese and bacon crumbles.
In a separate bowl, whisk together milk and sweet potato until smooth.
Make a well in center of flour mixture and pour milk mixture into well.
Use a wooden spoon to stir just until combined.
Turn dough out on a well-floured surface. Gently knead about 12 times. Roll dough to 3/4-inch thick rectangle. Cut into 8 squares.
Place biscuits onto prepared baking sheet. Bake until lightly browned, about 12 minutes.

Notes

For the mashed sweet potato, bake a medium to large sweet potato until very soft. Peel off the skin and mash with a fork until smooth. Then measure out 1/2 a cup.

Store biscuits in an airtight conatiner in the refrigerator for 5 days or individually wrap them and freeze for up to 2 months.

Nutritional info is provided as an estimate only and can vary based on brands of products used.

Nutrition