Sweet Potato Biscuits Recipe

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This was one of my great-grandmother's favorite recipes. I'm 87, so you can bet this recipe has stood the test of time! I like to make these biscuits often during winter since they're a good complement to any hearty meal...very tasty when served hot with butter!

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Sweet Potato Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

15 15 30

Ingredients

2 cups self-rising flour
1/8 teaspoon salt
1/2 cup shortening
1 cup mashed sweet potatoes
4 to 5 tablespoons 2% milk

Directions

In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface.
Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 each) equals 115 calories, 6 g fat (1 g saturated fat), trace cholesterol, 180 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Sweet Potato Biscuits in Reminisce January/February 1994, p51

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Sweet Potato Biscuits

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Reviewed on Apr. 18, 2013 by wasoongu

So soft!

Reviewed on Sep. 28, 2011 by silvrhwk

Wonderful way to use up leftover sweet potatoes. Came together very well and even my hubby liked them, when he does not like sweet potatoes at all. Will definitely make again.