Soft Sweet Potato Biscuits Recipe
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!
- 2 cups self-rising flour
- 1/8 teaspoon salt
- 1/2 cup shortening
- 1 cup mashed sweet potatoes
- 4 to 5 tablespoons 2% milk
- 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.
Originally published as Sweet Potato Biscuits in Reminisce January/February 1994, p51
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Reviewed Apr. 18, 2013
Reviewed Sep. 28, 2011
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.