Sweet Potato Biscuits

Sweet Potato Biscuits

These biscuits remind me of Thanksgiving each time I eat them! As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Course: Bread
Servings: 18 biscuits


  • 2 cups flour self-rising
  • 1/4 cup brown sugar packed
  • 1 tsp cinnamon ground
  • 1 tsp ginger ground
  • 7 tbsp margarine (vegan baking sticks), divided
  • 3 tbsp vegetable shortening
  • 1 cup sweet potatoes mashed
  • 6 tbsp milk non-dairy


  • In a large bowl, combine the flour, brown sugar, cinnamon, and ginger. Cut in 4 tablespoons vegan margarine and shortening until mixture resembles coarse crumbs.
  • In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  • Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2 in. biscuit cutter. Place 2 in. apart on ungreased baking sheets.
  • Melt remaining butter; brush over dough. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm.


Based off recipe from Taste of Home Holiday - February 2010

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