These pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long! These pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long!
Keyword biscuits, classic recipes, easy recipes, fall, fall baking, traditional food recipes
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.
Make sure you have completely cooled your sweet potato down so it isn't when making the biscuits.