A Year-Round Guide to Franklin and Nantahala

Sweet Potato Biscuits 1¼ cup self-rising flour Pinch of salt 2 tablespoons sugar ¾ cup sweet potatoes, cooked and mashed ½ stick butter, softened ¼ cup milk Honey Butter 1

Madison County Championship Rodeo

Sweet Potato Biscuits 1¼ cup self-rising flour Pinch of salt 2 tablespoons sugar ¾ cup sweet potatoes, cooked and mashed ½ stick butter, softened ¼ cup milk Honey Butter 1

Rosemary and Goat Cheese Strata

Sweet Potato Biscuits 1¼ cup self-rising flour Pinch of salt 2 tablespoons sugar ¾ cup sweet potatoes, cooked and mashed ½ stick butter, softened ¼ cup milk Honey Butter 1

Sweet Potato Biscuits with Honey Butter

Sweet Potato Biscuits

1¼ cup self-rising flour
Pinch of salt
2 tablespoons sugar
¾ cup sweet potatoes, cooked and mashed
½ stick butter, softened
¼ cup milk

Honey Butter

1 stick butter, softened
⅓ cup honey
Orange zest
Nuts

Preheat oven to 450˚. Mix flour, salt, and sugar. Add sweet potatoes and butter; mix with a fork. Add milk. Knead on a floured board. Roll and cut dough with a biscuit cutter. Brush tops of the cut-out biscuits with melted butter on a baking sheet. Bake for 20 minutes.

Combine honey butter ingredients. Serve with biscuits.

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This story was published on Jan 29, 2014

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.