Sweet Potato Biscuits with Maple Bacon

Soft, mildly-flavored and speckled with crumbles of maple-lacquered bacon, these Sweet Potato Biscuits are a wonderful addition to any fall bread basket.

Light and Fluffy Biscuits

No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well.

Spiced Sweet Potato Cookies

Instead of pumpkin, these cookies are made with sweet potatoes. Molasses, brown sugar, cinnamon, cloves, nutmeg, and ginger give them an autumnal flavor.

Honey Biscuits

These biscuits aren't dessert-sweet but you can taste the richness of the honey. They're not so sweet that you couldn't eat them with dinner or breakfast, or slathered with peanut butter.

The Best Mashed Sweet Potatoes

These mashed sweet potatoes are seasoned simply with maple syrup and butter, and can be made ahead of time and reheated when you're ready to serve.

Gullah Biscuits

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not...

The Food Lab's Buttermilk Biscuits

A few simple techniques and some extra folding make the flakiest biscuits.

Sweet Potato Brioche French Toast

There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche!

Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes

Leftover mashed sweet potatoes are not easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.

2-Ingredient Cream Biscuits

These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around.