Sweet Potato Cornmeal Biscuits

  • Yield 16 servings

An unbeatable biscuit with crispy outside and moist slightly sweet center is made with a non-intimidating- simply pat into a square, cut and bake dough.


2 cups all-purpose flour
1/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
3 tablespoons butter, cut into small pieces
1 (15-ounce) can sweet potatoes (Louisiana yams) drained and mashed or 1 cup mashed cooked sweet potatoes
1/2 cup skim milk
2 tablespoons honey


  1. Preheat oven 400F. Spray baking sheet with nonstick spray.
  2. Combine flour, cornmeal and baking powder. Butter should be cut with pastry blender or fork and combined with the flour mixture to make a course meal.
  3. Stir in sweet potato, milk and honey.
  4. Kneed dough 5 times on a floured surface.
  5. Pat dough into a square, about 9 inches and cut into 16 biscuit squares.
  6. Bake biscuits 15-20 minutes, or until golden brown.



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