Sweet Potato Biscuits

READY IN: 30mins
Recipe by Mrs. Pool

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

Top Review by Patric

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!!!

Ingredients Nutrition

Directions

  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.

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