Sweet Potato Biscuit Croutons

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Sweet Potato Biscuit Croutons


Sweet Potato Biscuit Croutons
  • 2 1/2 Cups of Bisquick (Heaping)
  • 1 1/2 Cup of Milk
  • 1 Large Sweet Potato 
  • 1 Tablespoon Butter 
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cracked Pepper
  • 1 Teaspoon Garlic Salt with Parsley


  1. Preheat Oven to 375 degrees. Wash and clean Sweet Potato. Use fork to poke about 4 times on each side. Place on baking sheet and bake for 45 minutes. 
  2. While the Potato bakes, prep other Biscuit ingredients. Remove Potato from oven and let cool for 5-10 minutes. In a large mixing bowl combine Bisquick, Milk, and Sweet Potato. Mix well.
  3. Using the same baking sheet as the Potato, begin dropping Biscuits onto the sheet pan. They should be done by the spoonful, placed two inches apart. 
  4. Reheat oven to 400 degrees. Bake Biscuits for 10 minutes or until golden brown.
  5. Remove from the oven and let cool slightly. You will then cube the Biscuits and place back on the sheet pan. 
  6. In a small microwaveable bowl combine Butter, Oil, Garlic Salt, and Pepper. You will melt in microwave for 20 seconds. 
  7. Drizzle butter mixture over Biscuit cubes. Toss until they are all covered. Bake again on at 400 degrees for 10-15 minutes, or until toasty.
  8. Let the croutons cool. Next, you can serve over top of salads or freeze for future recipes. These can also be used for casseroles, and soups. 
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