Soft Sweet Potato Biscuits Recipe

5 5 4
Soft Sweet Potato Biscuits Recipe
Soft Sweet Potato Biscuits Recipe photo by Taste of Home
Publisher Photo

Soft Sweet Potato Biscuits Recipe

Read Reviews
5 5 4
Publisher Photo
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!
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups self-rising flour
  • 1/8 teaspoon salt
  • 1/2 cup shortening
  • 1 cup mashed sweet potatoes
  • 4 to 5 tablespoons 2% milk

Directions

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.
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 Reminisce January/February 1994, p51

Nutritional Facts

1 each: 115 calories, 6g fat (1g saturated fat), 0 cholesterol, 180mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 2 cups self-rising flour
  • 1/8 teaspoon salt
  • 1/2 cup shortening
  • 1 cup mashed sweet potatoes
  • 4 to 5 tablespoons 2% milk
  1. 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.
  2. 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.
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 Reminisce January/February 1994, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSoft Sweet Potato Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
wasoongu User ID: 1077273 70477
Reviewed Apr. 18, 2013

"So soft!"

MY REVIEW
silvrhwk User ID: 5129043 37466
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."

MY REVIEW
girouard69 User ID: 2390381 15150
Reviewed Jan. 21, 2010

"I used mashed accorn squash instead of sweet potatoes. Came out perfect, the whole family loved them, even the grand kids."

MY REVIEW
tkarinas User ID: 4389335 31725
Reviewed Nov. 21, 2009

"I love biscuits and so does my family, so this recipe will be a keeper."

MY REVIEW
Jillbob222 User ID: 1403198 201764
Reviewed Oct. 19, 2008

"very easy and delicious!"

Loading Image