This sweet potato biscuit recipe is lower in fat than traditional biscuits. The sweet potatoes adds nutrition to the recipe and holds in moisture, giving the same texture with only half the fat. If you are not an experienced biscuit maker, read through the information on the How to Make Traditional Southern Biscuits page.
Sweet Potato Biscuit Recipe
2 cups cooked mashed sweet potatoes
1 stick butter, melted
1 ½ cups milk
4 cups self-rising flour
pinch baking soda
3 Tablespoons sugar
Preheat the oven to 400 degrees
Mix the sweet potatoes, butter, and milk together well.
Stir in the flour, soda and sugar until combined.
Knead the dough together a few times then roll out to ¾ to 1 inch thick.
Cut with a 2 inch biscuit cutter. Place onto a greased pan and bake at 400 degrees for 15 to 20 minutes, until brown.
The secret to good biscuits is in the mixing. The dry ingredients must be kept separate from the wet until ready to bake, then mixed only as much as needed to make the dough. Over mixing will develop gluten and result in a tough chewy biscuit.