Sweet Potato Angel Biscuits – a delicious recipe with active dry yeast, warm water, flour, baking powder, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
2
Stir together flour and next 3 ingredients in a bowl.
3
Cut in shortening with a pastry blender until mixture is crumbly.
4
Stir in yeast mixture and mashe sweet potatoes just until blended.
5
Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6
Place dough in a well-greased bowl, turning to grease top.
7
Cover and chill 8 hours, if desired.
8
Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
9
Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
10
Bake at 400 for 10 to 12 minutes or until lightly browned.
1268
kcal
Calories
2
g
Fat
284
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 (1/4 ounce) envelopes active dry yeast, 3/4 cup warm water, 100 to 110 degrees, 7 1/2 cups all-purpose flour, 1 tablespoon baking powder, and more.
Yes, Sweet Potato Angel Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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