Since living in Texas, I’ve been attempting to try as many Southern foods as possible. Some we loved, like the Popcorn Okra or the Corn Saute with Fried Okra, and some just didn’t work (like the creamed collards experiment). Sweet potato biscuits have been on my radar for a while, and these turned out to be one of those Southern foods we couldn’t get enough of.
These were light and fluffy, a bit sweet, and had a ton of flavor. I was worried that they would be greasy (I fully admit that I am a shortening n00b and haven’t entirely figured out its properties yet), but these weren’t at all. They were quick to make and the dough is super easy to roll out. It’s also a great way to use leftover sweet potatoes (though if they’re mashed and you’ve added sugar, I’d decrease the amount of sugar in the biscuit recipe accordingly).
Mine didn’t puff up much after baking, and the final biscuit was about 3/4″ thick. Despite the fact that the recipe instructs to roll the dough out to 1/2″ thick, I think I might go a bit thicker next time.
From All Recipes
- 1 c. flour
- 3 tsp. baking powder
- 2 tsp. white sugar
- 1 tsp. salt
- 2 Tbsp. shortening
- 3/4 c. mashed sweet potatoes (To bake sweet potatoes quickly, put them in a casserole dish with a bit of water, cover with saran wrap, and microwave for 12-15 minutes, depending on how large the potatoes are.)
- 1/4 c. milk
- Preheat the oven to 400 degrees.
- Stir together the flour, baking powder, sugar and salt.
- Cut in the shortening until pieces of shortening are pea-sized or smaller.
- Mix in the sweet potatoes and enough of the milk (I needed the full 1/4 c.) to make a soft dough.
- Turn the dough out onto a floured surface, and roll or pat out to 1/2″ thickness (see note above).
- Cut into circles using a biscuit cutter or a drinking glass.
- Place biscuits 1 inch apart onto a greased baking sheet and bake for 12 to 15 minutes in the preheated oven, or until golden brown.