Sweet Potato Biscuits


  • 2 cups self-rising flour
  • 1/3 cup Crisco shortening
  • 1 Tbsp. sugar
  • 1 cup sweet potatoes (cooked or canned --drained and mashed)
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  • 3/4 cup buttermilk


Sift flour and cut in shortening. Add sugar and sweet potatoes. Stir in buttermilk. Use a little more flour if needed to make dough stiff. Knead lightly on floured board. Roll to 1/2 inch thick. Cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees F for 10-12 minutes or until golden brown.

Source: mother

By Sandy from Graettinger, IA


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January 13, 2010 Flag
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  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 3 Tbsp. shortening
  • 1 cup cooked, mashed sweet potatoes
  • 1/3 cup milk


Combine first 4 ingredients in a medium bowl; cut in shortening with pastry blender until mixture is crumbly. Add sweet potatoes and milk, stirring just until dry ingredients are moistened. Turn dough out onto a heavily floured surface; knead lightly 8-10 times. Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Place on a lightly greased baking sheet and bake at (preheated) 400 degrees F for 15 minutes or until golden brown. Yield: 1 dozen.


By Robin from Washington, IA

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