This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Yield:
8 biscuits
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.

  • Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.

  • Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Note

Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.

Nutrition Facts

118 calories; protein 2.3g; carbohydrates 19.2g; fat 3.6g; cholesterol 0.6mg; sodium 446.9mg. Full Nutrition
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Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/27/2007
This was a good recipe. The first time I tried it the biscuits came out dry. So this time I doubled the butter (which is what i used instead of shortening) added an extra teaspoon of baking powder I also eyed my milk as the recipe suggested only adding enough to make it into a ball. I also left my sweet potatoes a little undone so i had little flecks of sweet potatoe pieces cooked nicely in the biscuits and cooked them a little slower on 375 instead of 400. they came out very nice and tender. yummy Read More
(181)

Most helpful critical review

Rating: 3 stars
10/22/2009
These were average at best. Maybe even a little below average. I could taste nothing but the salt in these biscuits. Did not taste the sweet potato in the biscuits at all. make sure you reduce the salt if you attempt to make these and make sure they are atleast 1/2 in.or more thick before baking because these do not rise very well if at all. Read More
(8)
114 Ratings
  • 5 star values: 43
  • 4 star values: 50
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
03/26/2007
This was a good recipe. The first time I tried it the biscuits came out dry. So this time I doubled the butter (which is what i used instead of shortening) added an extra teaspoon of baking powder I also eyed my milk as the recipe suggested only adding enough to make it into a ball. I also left my sweet potatoes a little undone so i had little flecks of sweet potatoe pieces cooked nicely in the biscuits and cooked them a little slower on 375 instead of 400. they came out very nice and tender. yummy Read More
(181)
Rating: 5 stars
03/11/2005
I'm giving these biscuits 5 stars because I thought the flavor was great. I also had 3 other approvals. For some reason they didn't rise very much maybe I didn't bake them quite long enough. I used 2 med. sized yams (or sweet potatoes) and microwaved them until they were soft. Let them cool a bit and then dug out the potato. I added 1 Tbs. of brown sugar and 1 tsp. cinnamon to the dry ingredients. I also used real butter in place of the shortening. Next time I'll try with whole wheat flour. Used honey cinnamon butter on top. Served with beef stew and rice. Read More
(98)
Rating: 5 stars
05/05/2008
YUM! Make these! I made mine drop biscuits so I didn't have to make a mess on my countertop and they turned out great. Served them with cinnamon honey butter. FYI 3/4c is about two small sweet potatoes. Read More
(81)
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Rating: 5 stars
11/19/2007
These are sooo delicious!!! I make em pretty often. I use butter not shortening - after cutting in small pieces with a knife you just have to use your hands for several minutes and keep squeezing the dough to get the butter mixed in completely. Just keep going until the dough mixture crumbles are pea-sized or smaller. The biscuits are so much better if you add extra cinnamon sugar and raisins. Soak raisins in warm water for 8 min drain before mixing into the dough. I never cut the biscuits just use my hands to make small balls and flatten them. Read More
(43)
Rating: 4 stars
05/24/2006
mmm i'm eating it right now. i used margerine instead of shortening and added a little extra baking powder (to help it rise after reading the reviews) about a half tablespoon of brown sugar some cinnimon allspice and nutmeg. i microwaved the sweet potato for 10 minutes after poking holes in it and wrapping it in a damp paper towel to soften it. i give it 4 stars because the flavor is still not fantastic and i don't think it would have been very good at all without the additions. note: make sure you add milk slowly. i didn't use the full 1/4 cup and that's probably why some people have trouble getting their biscuits light and fluffy. add milk until everything just sticks together. Read More
(40)
Rating: 4 stars
11/09/2003
Delicious recipe and easy to follow. I used whole wheat flour and it made the biscuits a little heavy but still perfect for a dinner compliment! Read More
(39)
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Rating: 5 stars
01/14/2006
Amazing! So light and fluffy-- just the perfect texture. The flavor (per recipe without modifications) is well-suited to either serve as a sweet (with a glaze topping, cream cheese, or powdered sugar) or a savory dish (on the side with soup or chili). I doubled the batch and made one pan of thinly rolled dough cut with a leaf-shape cutter-- perfect size for snacking. The second pan I made the rolls as directed. Next time I will add some more spices (cinnamon, nutmeg, cloves) and experiment with pumpkin as well. Thanks for the awesome recipe! I look forward to using it over and over again!! Read More
(25)
Rating: 4 stars
05/31/2003
We liked them extremely well. They'd be great with a chicken salad for a luncheon. They're just super hot from the oven. I bet kiddies would love to munch on these sweet and tender morsels! Read More
(15)
Rating: 5 stars
04/14/2006
I have made these biscuits again and again. Even my husband who hates sweet potatoes loves them. I use half whole wheat flour and they always turn out tall and fluffy. Read More
(13)
Rating: 3 stars
10/22/2009
These were average at best. Maybe even a little below average. I could taste nothing but the salt in these biscuits. Did not taste the sweet potato in the biscuits at all. make sure you reduce the salt if you attempt to make these and make sure they are atleast 1/2 in.or more thick before baking because these do not rise very well if at all. Read More
(8)
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