🧡 Sweet Potato Biscuit Sandwiches — Sandwich Edition I’ve shared my sweet potato biscuits before, but this is the revised version made specifically to hold up to a sandwich. Still tender. Still slightly sweet. But sturdy enough for Boursin cheese, country ham, pepper jelly, and French fried onions. Made with my biscuit staples — White Lily flour, Crisco, and Mayfield whole buttermilk. Full recipe below and all my biscuit-making essentials are linked here. 🤍 ⸻ 🧡 Bessie & Co.’s Sweet Potato Biscuits (Sandwich Edition – Sturdy but Still Tender) Ingredients • 1½ cups White Lily self-rising flour • ½ cup all-purpose flour • ¼ cup sugar • ⅓ cup Crisco • 2 cold baked sweet potatoes, skins removed • ¾ cup Mayfield whole buttermilk (plus 1–2 tbsp if needed) Instructions 1. Preheat oven to 425°. 2. Whisk together flours and sugar. 3. Cut in Crisco until crumbly. 4. Mash sweet potatoes; stir in buttermilk. 5. Gently combine wet and dry just until mixed. 6. Pat dough ¾–1 inch thick. 7. Fold in thirds like a letter, turn and pat out again. Repeat fold-and-turn 3 times total for structure. 8. Cut biscuits and place touching in buttered pan or cast iron skillet. 9. Bake 15–20 minutes until golden. 10. Rest 5–7 minutes before slicing. whitelilyflour southernbiscuits sweetpotatobiscuit ltkfood ltkhome castironcooking southerncooking bakingessentials LTKfoodie LTKHome LTKOver40