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Glazed Sweet Potato Biscuit Squares
Glazed Sweet Potato Biscuit Squares
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Bake flavorful potato biscuit squares with a hint of spice topped with delicious Betty Crocker® frosting - perfect for tea time!
Ingredients:
  • 1 large sweet potato (8 to 10 ounces)
  • 2/3 cup buttermilk
  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shortening
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 teaspoon ground cinnamon
Instructions:
  • 1. Preheat the oven to 450°F. 2. Use a fork to pierce the sweet potato several times. 3. Microwave the sweet potato on High for 8 to 12 minutes, or until tender. 4. Allow the sweet potato to stand for 5 minutes. 5. Carefully peel the potato. 6. Place the sweet potato in a small bowl and mash it with a potato masher until smooth. 7. Stir in the butter and buttermilk until smooth.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon. Cut in shortening with a pastry blender or 2 knives until the mixture resembles cornmeal. Gently fold in the sweet potato mixture until just combined.
  • On a lightly floured surface, knead the dough 10 to 15 times, then pat it into a 10-inch square that is about 1/2-inch thick. Cut it into 16 (2 1/2-inch) squares and place them 1-inch apart on a large ungreased cookie sheet. Bake for 10 to 15 minutes or until the top edges are deep golden brown. Transfer the squares from the cookie sheet to a wire rack and let them cool for 5 minutes.
  • Combine the frosting and 1/4 teaspoon of cinnamon in a small microwave-safe bowl. Heat on High for 5 to 10 seconds until it reaches a pourable consistency. Drizzle over the biscuits.

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