Whether you're in the mood for savory morning or night, these flaky, tender biscuits are good at any time of the day.
Sweet Potato-Bacon Biscuits
- Prep Time 20 min
- Total 35 min
- Servings 8
- Ingredients 9
Ingredients
- 1 1/2 cups Gold Medal™ all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 8 slices bacon, crisply cooked, crumbled
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 cup butter, frozen
- 2/3 cup mashed canned sweet potatoes (from 15-oz can)
- 2 tablespoons buttermilk
- 2 tablespoons butter, melted
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
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Step2Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
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Step3Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 Biscuit
- Calories from Fat
- 60
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 40%
- 40%
Exchanges:
FreeCarbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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