Fluffy Sweet Potato Biscuits
These pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long!
Servings: 18 biscuits
Calories: 161kcal
Ingredients
- 1 cup sweet potato cooked, mashed and cooled
- ¼ cup granulated sugar
- 1 large egg beaten
- 1 tbsp butter melted
- 1 cup milk
- 3 cups self-rising flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- Pinch nutmeg
- ½ cup shortening
Instructions
- Start by combining sweet potato, sugar, egg and melted butter. Beat with a fork until smooth then stir in milk. Set mixture aside.
- Stir together self rising flour, baking powder, cinnamon and nutmeg in a large mixing bowl. Cut in shortening until it resembles coarse crumbs. Make a well in the center of dry mixture. Add spiced sweet-potato mixture and stir just until combined.
- Turn out the biscuit mixture onto a well-floured surface. Knead gently for 10 to 12 strokes. Don't overdo it. Pat dough to about 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a large baking sheet.
- Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned.
Notes
Make sure you don't overwork the dough. You can either roll it out or just pat it out with your hands once it comes together. I personally like to pat mine out with floured hands.
Cold ingredients are key to the best and flakiest biscuits. So the sweet potato should be cold before mixing them in.
If your kitchen is a bit hot, stick the biscuit dough in the refrigerator after mixing it or you can cut the biscuits and stick them in the fridge before baking.
Nutrition
Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 14mg | Potassium: 106mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 2.7mg | Calcium: 36mg | Iron: 0.3mg