Sweet Potato Biscuits – a delicious recipe with flour, sugar, kosher salt, cold butter, cold vegetable shortening, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.
2
Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened.
3
Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. (Do not twist cutter.) Place rounds on a parchment paper-lined baking sheet.
4
Bake at 425u00b0 for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.
1883
kcal
Calories
145
g
Fat
132
g
Carbs
18
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 9 ingredients. The key ingredients include: 5 cups self-rising flour, 1 tablespoon sugar, 1 teaspoon kosher salt, 1 cup cold butter, cut into small cubes, 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.
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