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Sweet Potato Angel Biscuits

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“This recipe is from Southern Living's 1993 Hall of Fame. It makes a huge batch of biscuits, but you can store the unbaked biscuits in the freezer up to a month.”
1hr 2mins
7 1/2 dozen

Ingredients Nutrition


  1. Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
  2. Stir together flour and next 3 ingredients in a bowl.
  3. Cut in shortening with a pastry blender until mixture is crumbly.
  4. Stir in yeast mixture and mashe sweet potatoes just until blended.
  5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
  6. Place dough in a well-greased bowl, turning to grease top.
  7. Cover and chill 8 hours, if desired.
  8. Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
  9. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
  10. Bake at 400 for 10 to 12 minutes or until lightly browned.

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