Sweet Potato Biscuits

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photo by Kate_8 photo by Kate_8
photo by Kate_8
photo by Anonymous photo by Anonymous
photo by Dixie Vader photo by Dixie Vader
photo by Dixie Vader photo by Dixie Vader
Ready In:
15mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • Sift dry ingredients.
  • Add shortening and potato and mix thoroughly.
  • Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky).
  • Bake in 400 degree oven 12 to 15 minutes.
  • Mrs Harold T. Cook

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Reviews

  1. Try as I might, I could not screw up this recipe! I was making a large batch for my office luncheon and thought I had 3 cups of sweet potatoes. Mixed the flour, salt and baking powder, then discovered I only had just 2 cups of sweet potatoes. Nothing to do but press forward. The biscuits were so light and fluffy! In addition, I misread the recipe and added 2 1/2 tsp (x3) of salt instead of baking powder. I recognized my error and fished out as much salt as I could, but the recipe tolerated a lot of salt! I used shortening as recommended. I will be serving them with candied bacon butter and they are YUM!
     
  2. These biscuits were super easy and tasty! For the sweet potatoes I used one extremely large and one small potato. I microwaved them and mashed them, but I never actually measured out a cup, but since the dough came out perfect, I figured it was probably about right. I also substituted butter for the shortening, and added it to the mashed potatoes before adding to flour mixture. I sprinkled biscuits with brown sugar before popping in the oven. They were divine! I definitely went back for seconds.
     
  3. I added to the (doubled) recipe: 1/2 t. Cinnamon, 1/4t. of nutmeg & substituted brown sugar for white (I was about 1/3c. short on sweet potato, used 2 whole that I roasted in the oven, skin on for 1 hour). Then, I was running short on time so.... I combined the wet ingredients in the food processor, added the dry & let rest for about an hour. Then used a medium scoop & placed on greased parchment paper on a jelly roll pan. Baking a time was too long, some had black bottoms. These were FABULOUS! Served with butter & honey. They would make fabulous mini ham sandwiches! Double recipe yielded about 18 biscuits & they went fast. Thanks for sharing, I will be making these again.
     
  4. Had a little trouble making sure they were completely baked. First batch was a little gummy inside. But delicious!
     
  5. Enjoyed these! Was looking for a way to use a can of organic sweet potato puree, so increased the recipe 1 1/2 times to use the whole can. Used butter rather than shortening. Sweet, tender and moist. I would cut back on the sugar if serving with dinner, but they were very tasty as is. Thanks for sharing the recipe!
     
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Tweaks

  1. Try as I might, I could not screw up this recipe! I was making a large batch for my office luncheon and thought I had 3 cups of sweet potatoes. Mixed the flour, salt and baking powder, then discovered I only had just 2 cups of sweet potatoes. Nothing to do but press forward. The biscuits were so light and fluffy! In addition, I misread the recipe and added 2 1/2 tsp (x3) of salt instead of baking powder. I recognized my error and fished out as much salt as I could, but the recipe tolerated a lot of salt! I used shortening as recommended. I will be serving them with candied bacon butter and they are YUM!
     
  2. These biscuits were super easy and tasty! For the sweet potatoes I used one extremely large and one small potato. I microwaved them and mashed them, but I never actually measured out a cup, but since the dough came out perfect, I figured it was probably about right. I also substituted butter for the shortening, and added it to the mashed potatoes before adding to flour mixture. I sprinkled biscuits with brown sugar before popping in the oven. They were divine! I definitely went back for seconds.
     

RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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