Sweet Potato Biscuits Recipe

Name: Sweet Potato Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 cups self-rising flour; 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 7 tablespoons cold butter, divided; 3 tablespoons shortening; 1 cup mashed sweet potatoes; 6 tablespoons skim milk; Directions; In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.; In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.; Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.; Melt remaining butter; brush over dough. Bake at 425u00b0 for 10-12 minutes or until golden brown.; Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.; Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.; Nutritional Analysis: 1 biscuit equals 136 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Servings: persons

Ingredients
2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons skim milk
Directions
In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.
Melt remaining butter; brush over dough. Bake at 425u00b0 for 10-12 minutes or until golden brown.
Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Analysis: 1 biscuit equals 136 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

1
n a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
2
In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.
3
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.
4
Melt remaining butter; brush over dough. Bake at 425u00b0 for 10-12 minutes or until golden brown.
5
Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
6
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
7
Nutritional Analysis: (based on 18 biscuits, not 10) 1 biscuit equals 136 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients, 2 cups self-rising flour, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and more.

Yes, Sweet Potato 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.

Sweet Potato Biscuits

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