Cream Cheese and Sweet Potato Biscuits

Biscuits are a quick and easy side to cook, and handy to have around at mealtimes because they go with almost anything or stand alone.  The below recipe takes about ten minutes to prep and yields about 9 or 10 biscuits.  You can add fresh chopped herbs to the mix for extra flavor and use them for a sandwich, dip them in a soup, or enjoy plain with butter.

What You’ll Need:

2 cups of plain flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup of butter

1/2 cup of cream cheese

1/2 cup of buttermilk

1/2 cup of sweet potato puree

For sweet potato puree, just bake the potatoes until soft and then mix in a blender for the ideal texture.  One large potato is about a half cup.

Preheat your oven to 400 degrees.  In a large bowl mix together the flour, baking powder, baking soda, butter and cream cheese.  Use a pastry cutter or similar device to shred the ingredients together until mixed but still coarse.

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In a separate bowl mix together the buttermilk and sweet potato until well blended, and then shred this mixture into the flower mixture.  The result should be a shaggy, sticky dough.

On a floured surface, knead your dough together and then put it into nine or ten smaller biscuits, about 2″ thick.  You can play with the sizes depending on what you’d like.

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Place the biscuits on a lined baking tray and bake in the oven for about 20 minutes, or until they are golden brown.  Enjoy as a tasty treat at breakfast, lunch, or dinner!

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