Colonial Sweet Potato Biscuits
Colonial Sweet Potato Biscuits are tender, flavorful biscuits with a subtle sweetness from mashed sweet potatoes, perfect for breakfast, brunch, or as a comforting side dish.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Combine flour, baking powder, and salt in a bowl.
- Cut in margarine using a pastry blender or two knives until mixture resembles coarse crumbs.
- Add mashed sweet potatoes and enough milk to form a soft (not wet) dough.
- Knead lightly on a floured surface.
- Roll dough to a 1/2-inch thickness.
- Cut into rounds or squares and place on a lightly oiled baking sheet.
- Bake for 15 to 18 minutes until lightly brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also experiment with different types of flour, such as whole wheat or almond flour, to suit your dietary preferences. If sweet potatoes are not available, canned pumpkin or butternut squash can be a suitable substitute. Ensure the dough is not overworked to maintain a light and fluffy texture, similar to that of Squash Crescents.
Serving Suggestions
These Colonial Sweet Potato Biscuits make a wonderful breakfast or brunch item, especially when served warm with a pat of butter or a drizzle of honey. They pair nicely with savory dishes like soups or stews, adding a hint of sweetness. For a delightful dessert, serve alongside Gelatin Sundaes for a complete meal experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, ensuring they remain soft and enjoyable.
Nutrition & Diet Analysis (per serving)
Each serving of Colonial Sweet Potato Biscuits contains roughly 89 calories, with 1g protein, 16g carbohydrates, and 2g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 806mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can absolutely use fresh sweet potatoes. Simply peel, boil, and mash them until smooth before adding to the dough. This will enhance the flavor and texture of your biscuits.
What is the best way to cut the biscuits?
Using a biscuit cutter or a glass helps achieve evenly shaped biscuits. Alternatively, you can use a knife to cut them into squares. Just ensure the cuts are clean to avoid uneven baking.
Can I freeze these biscuits?
Yes, these biscuits can be frozen. Place them in a single layer on a baking sheet to freeze them individually, then transfer to an airtight container. They can be frozen for up to 3 months. Reheat directly from frozen in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).