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Sweet Potato Biscuits Recipe

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Sweet potatoes give these wholesome biscuits a pretty orange color that is sure to add a fun and festive much to your holiday table. My family gobbles them up!—Lauren McMann, Blairsville, Georgia

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Sweet Potato Biscuits Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

15 10 25

Ingredients

1-1/2 cups self-rising flour
2 teaspoons brown sugar
1/3 cup shortening
1 egg
1/2 cup mashed cooked sweet potatoes (without added butter or milk)
2 tablespoons milk

Directions

In a small bowl, combine flour and brown sugar; cut in shortening until mixture resembles coarse crumbs. In another bowl, combine the egg, sweet potatoes and milk. Stir into crumb mixture just until moistened.
Turn onto a floured surface; knead 10-12 times or until smooth. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet.
Bake at 425° for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yield: 10 biscuits.

Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.

Nutritional Facts 1 serving (1 each) equals 149 calories, 7 g fat (2 g saturated fat), 22 mg cholesterol, 226 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sweet Potato Biscuits in Country Woman September/October 1996, p35

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