Sweet Potato Biscuits Recipe

Sweet Potato Biscuits Recipe photo by Taste of Home

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Whoever said biscuits were boring never tasted these. We love their rich flavor. These tender treats are great with a meal or as a snack with honey butter.

This recipe is:

Diabetic Friendly

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Sweet Potato Biscuits Recipe

Prep: 25 min. Bake: 10 min.

Yield: 18 Servings

25 10 35

Ingredients

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons 2% milk

Directions

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.
Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks. 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 Analysis: 1 biscuit equals 136 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Sweet Potato Biscuits in Taste of Home April/May 2005, p33

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Sweet Potato Biscuits

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Reviewed on Feb. 05, 2011 by kcheekers

These are easy to make and so delicious! I only got 13 biscuits out of it, not 18, but that's ok. These will become a new staple in our home because everyone loves them!