Soft Sweet Potato Biscuits
Total TimePrep/Total Time: 30 min.
- 2 cups self-rising flour
- 1/8 teaspoon salt
- 1/2 cup shortening
- 1 cup mashed sweet potatoes
- 4 to 5 tablespoons 2% milk
- 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 NoteAs 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 Facts1 each: 115 calories, 6g fat (1g saturated fat), 0 cholesterol, 180mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.
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Apr 18, 2013
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.
Jan 21, 2010
I used mashed accorn squash instead of sweet potatoes. Came out perfect, the whole family loved them, even the grand kids.
Nov 21, 2009
I love biscuits and so does my family, so this recipe will be a keeper.
Oct 19, 2008
very easy and delicious!