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Tender Sweet Potato Biscuits

 Tender Sweet Potato Biscuits
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.
18 ServingsPrep: 25 min. Bake: 10 min.


  • 2 cups King Arthur Unbleached 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


  • 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.

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Tender Sweet Potato Biscuits (continued)

Nutritional Facts: 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.