Rating: 4 stars
115 Ratings
  • 5 star values: 43
  • 4 star values: 51
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1

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

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

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).

    Advertisement
  • 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
Advertisement