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Soft Sweet Potato Biscuits

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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1-1/2 dozen

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

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Average Rating:
  • jeanemed
    Apr 10, 2020

    Impressed. I’ve never had yam biscuits before. They were very moist and flavorful. My family really enjoyed them. I didn’t have self rising flour so I used the taste of home suggestion to use 3 T baking powder and 1 tsp salt along with the two cups of flour.

  • wasoongu
    Apr 18, 2013

    So soft!

  • silvrhwk
    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.

  • girouard69
    Jan 21, 2010

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

  • tkarinas
    Nov 21, 2009

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

  • Jillbob222
    Oct 19, 2008

    very easy and delicious!