-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 118 calsOriginal recipe yields 8 servings (8 biscuits)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
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
Share
Similar recipes
Reviews
Read all reviews 92112 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
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!