Grandmom'S Sweet Potato Biscuits
Sweet potato biscuits with a soft, moist texture and subtle sweetness, perfect for cozy mornings or as a comforting side dish for family gatherings.
Ingredients
- 4 cups mashed sweet potatoes
- 1 stick melted oleo ⓘ
- 1 cup sugar
- 1 small box Bisquick
Instructions
- Mix mashed sweet potatoes, melted oleo, sugar, and Bisquick until well combined.
- Dough will be sticky; add a little flour to hands and dough if needed to make it easier to handle.
- Squeeze the dough into small balls about the size of a ping pong ball.
- Place the balls on a greased cookie sheet.
- Bake at 350°F until bottoms are beginning to brown.
Tips & Substitutions
To achieve the best texture, ensure your sweet potatoes are well-mashed and free of lumps. If you want to reduce sweetness, consider cutting the sugar by a quarter or substituting with a natural sweetener like maple syrup. If the dough is too sticky, adding a little flour can help, but be careful not to overwork it. This recipe is also suitable for vegan recipes by using plant-based butter instead of oleo.
Serving Suggestions
These sweet potato biscuits are delightful on their own but can also be served with a dollop of butter or a drizzle of honey. They pair beautifully with savory dishes like roasted meats or can be a sweet addition to a breakfast spread alongside a fresh fruit salad. For a special touch, serve them with Red Salad Dressing for a unique flavor contrast.
Storage & Reheating
Store leftover sweet potato biscuits in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. For a quick option, you can microwave them for about 20-30 seconds, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmom'S Sweet Potato Biscuits contains roughly 13 calories, with 0g protein, 3g carbohydrates, and 0g fat.
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 canned sweet potatoes for this recipe?
Yes, you can use canned sweet potatoes, but be sure to drain them thoroughly and mash them well to remove excess moisture. This may affect the dough's consistency, so adjust the Bisquick or add a bit of flour if the dough seems too wet.
How can I make these biscuits gluten-free?
To make these biscuits gluten-free, substitute the Bisquick with a gluten-free baking mix. Ensure that all other ingredients, especially the oleo, are also gluten-free. You may need to adjust the amount of liquid in the recipe slightly to achieve the desired dough consistency.
Can I freeze these biscuits?
Yes, you can freeze the baked biscuits. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They can last up to three months in the freezer. To reheat, bake them directly from frozen at 350°F until heated through.
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).