Sweet Potato Biscuits

"This recipe came from Farm Journal's Country Cookbook. I am planning on making these and some pumpkin biscuits this Sunday."
 
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Ready In:
30mins
Ingredients:
6
Yields:
15 biscuits
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ingredients

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directions

  • Sift the dry ingredients together.
  • Then cut in the shortning.
  • Stir in the sweet potatoes.
  • Pour in just enough milk to make a soft dough.
  • Knead the dough lightly.
  • On a floured board, roll the dough until it is 3/4" thick.
  • Use a floured, 2" bicuit cutter to cut out aproximately 15 biscuits.
  • Preheat the oven to 400 degrees.
  • Place on a ungreased baking sheet and bake for 20 minutes until golden brown.

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Reviews

  1. Wonderful! I made these with yams and hard margarine as the shortening. Because of their colour and richness, they taste like they are made with cheese! I didn't have a 2" press handy so I just free formed these and they still worked out great. This is a recipe I will make over and over. I'm thinking of adding some chopped chives and a dash of garlic next time! Thank you so much for sharing!!!
     
  2. Very good! I made these this morning using drained canned sweet potaties. I only used about 2 T of milk and the dough was perfect, very easy to work with. Cooking time was perfect and they are moist and tasty. The sweet potatoes also lend a nice color and this is an easy way to get a little veggies into my bread loving kids!
     
  3. These were pretty good.Here in the caribbean we don't have the same orange coloured sweet potato I assumed you used,I used the local kind which is less sweet and lower water content,so i added alot more milk.Plus some cinnamon sugar.
     
  4. Great with country ham. I halved the recipe for my little family and the proportions didn't work; I had to add nearly the full amount of flour. But in the end, hot fluffy biscuits. Thanks for posting!
     
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