Nichole'S Sweet Potato Biscuits
Nichole's Sweet Potato Biscuits are tender, flavorful treats with a hint of sweetness from mashed sweet potatoes. Perfect for breakfast or as a side, these biscuits boast a flaky texture and subtle sweetness that appeals to both breakfast lovers and those seeking comfort food with a twist.
Ingredients
Instructions
- Sift the flour, salt, sugar, and baking powder together.
- Add the shortening and cooked, mashed sweet potatoes.
- Mix thoroughly until combined.
- Knead the dough gently.
- Roll out the dough, adding more flour if needed.
- Cut with a biscuit cutter.
- Place on greased baking sheets.
- Bake in a 450°F oven for 12 to 15 minutes.
Tips & Substitutions
For a lighter texture, ensure your baking powder is fresh, and don't overwork the dough when kneading. If you don't have shortening, you can substitute with butter or coconut oil for added flavor. Sweet potatoes can be replaced with pumpkin puree for a different taste. Consider adding a pinch of cinnamon for warmth, which complements the sweet potatoes nicely.
Serving Suggestions
These sweet potato biscuits are delightful served warm with butter or honey. Pair them with savory dishes like No Watch Stew for a comforting meal, or enjoy them alongside a fresh salad like Mandarin Spinach Salad for a light lunch. They make excellent breakfast sandwiches with eggs and cheese too.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, warm them in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nichole'S Sweet Potato Biscuits contains roughly 121 calories, with 1g protein, 10g carbohydrates, and 9g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1175mg per serving (51% 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 canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Make sure to drain them well and mash them before adding to the dough. Keep in mind that canned sweet potatoes may be sweeter, so you might want to adjust the sugar in the recipe accordingly.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to overmixing or too much flour. To remedy this, you can brush the tops with melted butter after baking to add moisture and flavor. For next time, ensure you measure your flour correctly and work the dough gently.
Can I make these biscuits vegan?
Absolutely! To make vegan sweet potato biscuits, substitute the shortening with a plant-based butter or coconut oil and use a non-dairy milk in place of any liquid if needed. This way, you can enjoy a delicious vegan version of this classic dish.
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).