Total Time
Prep 10 mins
Cook 20 mins

This recipe came from Farm Journal's Country Cookbook. I am planning on making these and some pumpkin biscuits this Sunday.


  1. Sift the dry ingredients together.
  2. Then cut in the shortning.
  3. Stir in the sweet potatoes.
  4. Pour in just enough milk to make a soft dough.
  5. Knead the dough lightly.
  6. On a floured board, roll the dough until it is 3/4" thick.
  7. Use a floured, 2" bicuit cutter to cut out aproximately 15 biscuits.
  8. Preheat the oven to 400 degrees.
  9. Place on a ungreased baking sheet and bake for 20 minutes until golden brown.
Most Helpful

Wonderful! I made these with yams and hard margarine as the shortening. Because of their colour and richness, they taste like they are made with cheese! I didn't have a 2" press handy so I just free formed these and they still worked out great. This is a recipe I will make over and over. I'm thinking of adding some chopped chives and a dash of garlic next time! Thank you so much for sharing!!!

Patric May 07, 2003

Very good! I made these this morning using drained canned sweet potaties. I only used about 2 T of milk and the dough was perfect, very easy to work with. Cooking time was perfect and they are moist and tasty. The sweet potatoes also lend a nice color and this is an easy way to get a little veggies into my bread loving kids!

Luvourlives April 17, 2003

These were pretty good.Here in the caribbean we don't have the same orange coloured sweet potato I assumed you used,I used the local kind which is less sweet and lower water content,so i added alot more milk.Plus some cinnamon sugar.

nyasha_m December 21, 2006