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2018 Buy Local Cookout Recipe – Eastern Shore Ham and Cheese Sweet Potato Biscuits

Chef: Linda Brown, Talbot County Public Schools Culinary Arts Program (Talbot County)


3 cups sweet potatoes, mashed
3 tablespoons yeast
¾ cup water, warmed
2 teaspoons sugar
7½ cups flour
1 tablespoon baking powder
1 tablespoon salt
1½ cups sugar
1 cup shortening
½ cup margarine or butter

Honey Mustard Spread
4 ounces butter, softened
3 tablespoons honey
1 tablespoon mustard

Roasted ham, sliced
Artisan cheese, your choice

Makes 12 servings

Sweet Potato Biscuits
Dissolve yeast in warm water with two teaspoons of sugar. Let sit for approximately five minutes for yeast to grow. Warm mashed sweet potatoes to 110 degrees then combine with yeast mixture and set aside. Sift the dry ingredients together. Cut in shortening and margarine/butter to a coarse crumb. Stir in sweet potato mixture. Knead until smooth. Cover and let rise in a bowl in a warm place for 40 minutes. Roll out dough on a floured surface to approximately ½ inch thickness. Cut biscuits with desired cutter and place on a baking sheet, lined with parchment paper. Let rise for 15 minutes in a warm place. Bake at 375 degrees for 12 to 15 minutes.

Honey Mustard Spread
Combine all ingredients in a small bowl until blended.

Cut ham and cheese to desired thickness. Spread a small amount of honey butter on a cooled biscuit. Stuff biscuit with ham and cheese. Enjoy!

Producers Used in this Recipe

This recipe is featured on page 5 of the 2018 Buy Local Cookbook!

Contact Information

If you have any questions, need additional information or would like to arrange an interview, please contact:

Jason Schellhardt
Director of Communications
Telephone: 410-841-5888

Megan Guilfoyle
Public Information Officer
Telephone: 410-841-5889