When you grow up in the South, you’re raised on biscuits. Usually they’re the white, fluffy buttermilk biscuits served at breakfast. And if you’re lucky, there are more biscuits at dinner.
This summer just might be a good time to bring back not only the tradition of baking dinner biscuits but baking sweet potato biscuits. Thanks to The Old Mill’s Sweet Potato Biscuit Mix, you can have these hot, baked biscuits on the table in less than 15 minutes.
And then you can split them and fill with smoked turkey, onion, lettuce or whatever fillings you desire, and serve them for supper with a light salad. Or, tote these little biscuit sandwiches on picnics, fishing trips — even a family camping adventure into the woods.
Sweet potatoes and biscuits — two Smoky Mountain flavors that come together for an easy summer supper.
Sweet Potato Biscuits with Smoked Turkey
- Prep Time: 10 -15 Min
- Total Time: 10 -15 Min
- Yield: 10 to 12 biscuits 1x
- 3 cups The Old Mill Sweet Potato Biscuit Mix
- 1 cup buttermilk
- 1 tablespoon flour for cutting out biscuits
- Melted butter for brushing
- Your favorite mustard — a honey mustard, sweet-and-hot mustard or Dijon-style mustard
- 4 ounces smoked turkey
- 10 to 12 lettuce leaves and slices of purple or sweet Vidalia onion
- Preheat the oven to 425 degrees F.
- Place the biscuit mix and buttermilk in a large bowl and stir with a fork until just combined. Scatter the tablespoon of flour on a work surface and dump the dough on top of the flour.
- Pat to 1-inch thickness with floured hands. Stamp out about 10 to 12, 3-inch biscuits, using a floured biscuit cutter or drinking glass. Shape the remaining scraps of dough into biscuits.
- Place the biscuits about 1 inch apart on an ungreased baking pan (or closer together for soft sides). Brush the tops lightly with melted butter. Bake until lightly browned on top, 8 to 10 minutes. Let cool 20 minutes.
- Split the biscuits. Spread with your favorite mustard. Fill with slices of smoked turkey, lettuce and sweet onion slices.