Sweet Potato Biscuits

Made with sweet potato purée, these easy-to-make, flaky biscuits have a buttery, slightly-sweet flavor that makes them perfect to serve with breakfast, or as an accompaniment to a Southern-style main dish like our Spiral-Sliced Ham with Cider-Bourbon Glaze.

Sweet Potato Biscuits

Sweet Potato Biscuits

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Flaky, flavorful and mildly sweet, these easy sweet potato biscuits are great for breakfast sandwiches, or as an accompaniment to main dishes like baked ham.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 cup puréed sweet potatoes
  • 4 to 5 tablespoons milk

Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment.
  • Combine the flour, sugar, baking powder and salt in a large mixing bowl. Using a pastry blender or fork, cut in the shortening until the mixture resembles coarse crumbs.
  • Add the puréed sweet potatoes and stir to combine – don’t overmix. Add just enough milk for the mixture to easily pull away from the sides of the bowl and form a moist, soft dough.
  • Transfer the dough to a floured surface and turn it a few times in the flour to prevent it from sticking. Pat the dough into a rectangle approximately 1/2-inch thick and cut the biscuits using a floured, 2-inch round cutter.
  • Arrange the biscuits on the prepared baking sheet and bake until light golden brown, 10 to 12 minutes.
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