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Sweet Potato Biscuits

(11 Votes)
Updated November 17, 2017
Sweet Potato Biscuits
MAKES
15 biscuits
COOK TIME
14 Min

You don't have to take a trip down to the South to enjoy this Southern favorite. Our Sweet Potato Biscuits are good, old-fashioned, Southern eatin'. Actually, we think they may be some of the most incredible biscuits we've ever tasted (especially when ya drizzle 'em with a little honey or syrup!).

What You'll Need:
  • 1 cup mashed canned sweet potatoes
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tablespoon butter, melted
  • 3 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
What To Do:
  1. Preheat oven to 400 degrees F.
     
  2. In a medium bowl, using a fork, mix sweet potatoes, milk, sugar, egg, and butter until well combined.
     
  3. In a large bowl, combine flour, baking powder, and salt. Using 2 knives or a pastry cutter, cut shortening into flour mixture. Pour sweet potato mixture into flour mixture and mix until just combined. Drop by large spoonfuls onto rimmed baking sheets.
     
  4.  Bake 14 to 17 minutes, or until golden. Serve warm.

 

Notes
  • For an extra sweet finishing touch, brush these yummy biscuits with warm maple syrup.
     
  • Here's another delicious way to enjoy sweet potatoes -- try our Sweet Potato Fries!

Nutritional InformationShow More

Servings Per Recipe: 15

  • Amount Per Serving % Daily Value *
  • Calories 213
  • Calories from Fat 76
  • Total Fat 8.4g 13 %
  • Saturated Fat 3.5g 18 %
  • Trans Fat 0.0g 0 %
  • Protein 3.8g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 19mg 6 %
  • Sodium 141mg 6 %
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 8.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Is there anything that you can use in place of the shortening? Thank you

Hello! You can replace the shortening in this recipe with the same amount of melted butter. Enjoy!

I really enjoyed these Sweet Potato Biscuits! We poured some syrup on them and had them with eggs and country sausage. They're very sturdy biscuits, don't flake apart and aren't too dry. Some family members used them to make egg sandwiches. Very good and easy recipe!

Delicious! I used buttermilk instead of milk and also used Southern Biscuit Complete Biscuit Mix Formula L instead of self-rising flour. You also will not need the 1/2 cup of shortening.

If you don't normally buy self rising flour you can make your own by using 1 cup of regular flour take out 2 tablesspoons and add 2 tablespoons of cornstarch hope this helps

No cornstarch. See other comments to make your own self rising flour.

I do think "the" REASON for adding more salt & baking powder to self-rising flour would have been a better answer to freshstartfarm. The response from Test Kitchen Team was not informative. But to be "fair"-- that was not a question--just a statement with question marks. I would have asked: Why does the recipe call for adding baking powder & salt to self-rising flour?

My take on adding baking powder & salt to self-rising flour: These are dense biscuits, they may be too hard without the extra salt & baking powder. When I make biscuits I like a better bread texture than I get with angel biscuits. I use plain flour and add my own salt and baking powder to get the results I want. The salt & baking powder measured in self-rising is for the total amt. of flour. & may not have enough of either to make this biscuit. Maybe the self-rising flour has lighter texture with the additional salt & B. powder that would prevent this biscuit from being a "rock". I know extra baking powder is added to , make angel biscuits. I may be wrong, but thought it might help.

Just what is in self-rising flour? I never buy it, but would like to be able to mix my own.

Self rising flour: plain flour with salt and baking powder added. I think some recipes call for self-rising flour but turn out too crusty or "hard". Maybe making your own is a good idea. That way, you can still have plain flour for other recipes. If one gets Self-rising flour they would have to get self-rising & plain for different recipes. Hope this helps.

You use self rising flour, but still add baking powder & salt??

Thank you for your questions. We verified these ingredients and they are all correct. Thank you again!

No, I'd like an answer to the question already asked, "Why more baking powder if self-rising flour is used."

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