- 2 cups self-rising flour*
- 1/8 teaspoon salt
- 1/2 cup shortening
- 1 cup mashed sweet potatoes
- 4 to 5 tablespoons milk
- In a 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. (*If substituting all-purpose flour for self-rising flour, use 2 cups all-purpose flour, 1 tablespoon baking powder and an additional 1 teaspoon salt.) Yield: 1-1/2 dozen.
Reviews forSoft Sweet Potato Biscuits
"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."
"I used mashed accorn squash instead of sweet potatoes. Came out perfect, the whole family loved them, even the grand kids."
"I love biscuits and so does my family, so this recipe will be a keeper."
"very easy and delicious!"