Sweet Potato Biscuit Recipe
Fluffy sweet potato biscuits made with fresh mashed sweet potatoes, self-rising flour, butter, and all the good stuff. Takes 30 minutes to make from start to finish!
Servings: 18 biscuits
Calories: 161kcal
Equipment
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
How to Store & Reheat Sweet Potato Biscuits
- Room Temp: Keep them wrapped up or in an airtight container on the counter for 1-2 days.
- Fridge: Store in the fridge for up to 5 days. Just make sure they're sealed up tight so they don't dry out.
- Freezer: Pop them in a freezer bag and freeze for up to 3 months. Perfect for when that biscuit craving hits outta nowhere!
- Reheating: Wrap in a slightly damp paper towel and microwave for 15-20 seconds, or warm in the oven wrapped in foil at 350°F for 10-15 minutes.
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