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Tender Sweet Potato Biscuits

Whoever said biscuits were boring never tasted these. We love their rich flavor. These tender treats are great with a meal or as a snack with honey butter.
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 2 cups self-rising flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 7 tablespoons cold butter, divided
  • 3 tablespoons shortening
  • 1 cup mashed sweet potatoes
  • 6 tablespoons 2% milk

Directions

  • In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
  • In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.
  • Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.
  • Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 each: 136 calories, 7g fat (3g saturated fat), 13mg cholesterol, 211mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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