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
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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