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My review
Sweet Potato Biscuits
POOTER301
"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."
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Ingredients
20 m servings 118 calsOriginal recipe yields 8 servings (8 biscuits)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
Footnotes
- 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
Per Serving: 118 calories; 3.6 g fat; 19.2 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 447 mg sodium. Full nutrition
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Reviews
Read all reviews 92112 Ratings
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Most helpful positive review
3/26/2007
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 p...
Most helpful critical review
10/21/2009
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 t...
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Newest
3/26/2007
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 p...
3/11/2005
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. ...
5/5/2008
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 swe...
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 squee...
5/24/2006
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, ...
1/2/2003
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!
1/14/2006
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 ...
4/30/2002
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!