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Sweet Potato Biscuits Recipe

"The recipe for these mild-tasting biscuits was my grandmother's," says Nancy Daugherty from Cortland, Ohio. "They're a family favorite that we always serve at Thanksgiving.

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Sweet Potato Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

20 10 30

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 can (15-3/4 ounces) sweet potatoes
3/4 cup milk

Directions

In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined.
Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets.
Bake at 425° for 8-10 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 124 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 214 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Sweet Potato Biscuits in Quick Cooking November/December 2001, p21

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Sweet Potato Biscuits

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(1-1) of 1 reviews

Reviewed on Oct. 29, 2012 by jtrainer7

My grandson wanted me to make these for him! I didn't have a can of sweet potatoes on hand but I did have a butternut squash from my garden. I cooked the squash and measured out 8oz (guessing on the amount to equal the can os sweet potatoes). I combined it all and needed about another 1/2 cup of White Lily flour so that I could cut out the pumpkins....EXCELLENT flavor and Tanner was very pleased!.