Sweet Potato Biscuits Recipe

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.
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

1.5

servings

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

1.5

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 2

    cups self-rising flour

  • 1/4

    cup packed brown sugar

  • 1

    teaspoon ground Tone's® Ground Cinnamon

  • 1

    teaspoon ground ginger

  • 7

    tablespoons cold butter, divided

  • 3

    tablespoons shortening

  • 1

    cup mashed sweet potatoes

  • 6

    tablespoons 2% milk

Directions

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. Yield: 1-1/2 dozen. 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. Nutritional Analysis: 1 biscuit equals 136 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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