This sweet potato biscuit recipe is a great way to use up leftover sweet potatoes or pie filling. For the shortening, I use palm shortening from Tropical Traditions, but you can use Crisco if that's what you have.
This recipe produces a biscuit that is very soft and tender and has a light sweet potato taste. Be sure not to overwork the dough or you will end up with tough biscuits.
Sweet Potato Biscuit Video Recipe
- 2 cups All-Purpose Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 cup Shortening (Crisco or Palm Shortening)
- 1/2 cup Milk
- 1 cup Sweet Potatoes, cooked and mashed
- ) Preheat your oven to 450° F.
- ) Start by whisking together the flour, baking powder, salt and brown sugar. Cut in the shortening until the flour mixture looks lumpy and has pea sized pieces of shortening throughout. To “cut in” the shortening, you have three options.
- Option #1
- Use a tool called a pastry blender. This is great tool to have around if you bake a lot of pies and biscuits. If not, use...
- Option #2
- A fork. It may take a little bit longer to get all of your shortening worked into the flour with a fork, but at least you won’t have to buy another kitchen gadget that you only use a couple times a year.
- Option #3
- Your fingers. If you use this method, you want to make sure that you chill your shortening before you add it to your dry ingredients. You also want to make sure that you only use the tips of your fingers, not your palms.
- You want to prevent melting the shortening with the heat from your hands, which could result in a greasy biscuit.
- ) After your shortening is well incorporated, add the milk and sweet potatoes. Mix gently until the mixture comes together.
- ) Place the sweet potato biscuit dough on a lightly floured surface and roll or pat to a half an inch thick. I ended up with a rectangle about 8x10 inches. Use additional flour as needed to prevent the dough from sticking to your hands. Cut with a floured biscuit cutter or just cut into squares with a knife, so there are no scraps of dough left over.
- ) Transfer to an ungreased baking sheet, or a sheet pan lined with a silpat, and bake for 12-15 min or until puffed and slightly golden brown around the edges.
Sweet Potato Biscuit Recipe Variations:
- Use a non dairy milk to make vegan sweet potato biscuits. Almond milk or coconut milk should work well, but I have not tested tested the recipe with either of them.
- For a richer biscuit use butter instead of shortening and use heavy cream instead of regular milk.
- Use butternut squash puree or pumpkin puree instead of sweet potatoes.