Tender Sweet Potato Biscuits Recipe

4.5 2 6
Tender Sweet Potato Biscuits Recipe
Tender Sweet Potato Biscuits Recipe photo by Taste of Home
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Tender Sweet Potato Biscuits Recipe

Read Reviews
4.5 2 6
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

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

Nutritional Facts

1 each: 136 calories, 7g fat (3g saturated fat), 13mg cholesterol, 211mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
  2. 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.
  3. 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.
  4. 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.
Originally published as Sweet Potato Biscuits in Taste of Home April/May 2005, p33

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Reviews forTender Sweet Potato Biscuits

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MY REVIEW
sgronholz User ID: 1473861 138060
Reviewed Jan. 16, 2014

"This recipe is definitely a family favorite! They're a nice change of pace from the regular baking powder biscuits."

MY REVIEW
kcheekers User ID: 5662753 143982
Reviewed Feb. 5, 2011

"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!"

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