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You’ll love the taste of this fresh watermelon salad. It’s the perfect first course for a summer party or covered dish for a cookout. If you’re making this salad ahead of time, wait to add the salt until ready to serve, or let everyone add their own. This will keep the watermelon crisp longer.

Yield :   10 – 12 biscuits


  • 1 (7-ounce) package buttermilk biscuit mix
  • 1 cup cooked, mashed sweet potato
  • ¼ cup water


  • Combine the biscuit mix with the sweet potato and water in a bowl; mix just until moist.
  • Spoon the dough in 1 ½ to 2-inch rounds onto a lightly greased baking sheet, separating each by ½ inch. Bake at 425 degrees for 8 to 11 minutes, or until tops are golden brown.
  • Serve with Rosemary-Honey Butter.
Making warm, mouthwatering sweet potato biscuits is easier than you think. Serve these delightful rolls with Rosemary-Honey Butter for a real treat.

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