Eat & Tell: Sweet Potato Biscuits
Since the recipe for my Sweet Potato Cornbread was such a big hit, I thought I’d post the recipe for my Sweet Potato Biscuits. These sweet buttery biscuits are a great alternative to the usual dinner rolls and perfect for breakfast or brunch as well. You can even save some time by making them in advance.
Sweet Potato Biscuits
- 2 cups of self-rising flour
- 3 tablespoons of brown sugar
- ¼ teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- ¼ cup of butter
- 3 tablespoons of vegetable shortening
- 1 cup mashed sweet potatoes about 1-2 sweet potatoes, depending on size
- 6 tablespoons of milk
- 2 tablespoons of butter melted
- Preheat oven to 400 degrees.
- Combine the flour, sugar, cinnamon and nutmeg in a bowl.
- Cut in the ¼ cup of butter and the shortening with a pastry blender or a fork until the mixture is crumbly.
- Add mashed sweet potato and milk, stirring just until dry ingredients are moistened.
- Sprinkle a bit of flour onto a flat surface. Turn the dough out onto the floured surface and knead just a few times. If the dough is sticking to the surface, add a bit more flour.
- Use a rolling pin to roll the dough out to ½ inch thickness, then cut with a biscuit cutter or the mouth of a round glass. Add a bit of flour to the rolling pin or biscuit cutter when needed to keep the dough from sticking.
- Place the biscuits on an ungreased cookie sheet and brush with melted butter.
- Bake for 12 minutes. They don’t really brown on top, so check the bottom to make sure they are brown. Brush with butter and serve hot.
Recipe yields about 15-18 biscuits. If you would like to make your biscuits in advance, follow steps 2-7 above. Place the cookie sheet in the freezer for about 30 minutes or until biscuits are frozen. Use a spatula to remove the biscuits from the cookie sheet. Place in a freezer bag, making sure to press all of the air out of the bag before sealing. Just pop them in the oven on a cookie sheet right before you are ready to serve.