Another using-up recipe: cream biscuits

A while ago, I need to use up a pound or so of sour cream (left over from some event) and some over-cooked sweet potato. I steamed it into sweet potato mush 🙁 I had the bright idea of making pancakes (really good, super tender and fluffy) and biscuits (not so great, but edible).

At least they have a good color. Any suggestions on how to use up a ton of biscuits?

The original biscuit recipe, which is much better than my modification, is from Joy of Cooking:

Cream biscuits

20 2-inch biscuits

  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt (might need more salt)
  • 1 1/4 cups heavy cream
  1. Mix dry ingredients. Add the cream all at once. Mix until the dry ingredients are moistened.
  2. Gather the dough into a ball and knead it gently 5-10 times, adhering any loose pieces in the process, until the work area is clean.
  3. Roll or pat the dough out to 1/2-inch thick. Cut into desired size (2-inch squares is standard). Reroll and cut any scraps.
  4. Bake in center rack at 450°F for 10-12 minutes until biscuits are golden on top. Set biscuits close together on baking sheet for joined biscuits with soft sides.
  5. (To cook on a griddle, roll dough out to 1/4-3/8-inch thick. Cook in griddle until brown on one side, 3-4 minutes, then turn and cook until brown on the other side.)

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