Tom Clark'S Sweet Potato Biscuits(Makes About 4 Dozen)
Sweet potato biscuits with a tender, flaky texture and subtle sweetness, perfect for cozy breakfasts or family gatherings, appealing to both kids and adults alike.
Ingredients
Instructions
- Boil and skin the potatoes.
- Place the potatoes in a large bowl and mash with the sugar and Crisco.
- In a separate large bowl, blend together the flour, baking powder, and salt.
- Combine the wet mixture with the dry ingredients.
- Add water if the mixture is too dry.
- Make into biscuits and place in greased foil pie tins.
- Cover with foil and freeze at this point or let rise for 20 minutes.
- Bake at 425°F for 10 to 15 minutes or until slightly brown on the bottom.
Tips & Substitutions
For a lighter texture, ensure the potatoes are well-mashed and incorporate air into the mixture. If you don’t have Crisco, unsalted butter or coconut oil can be used as a substitute. If you prefer a sweeter biscuit, consider adding a touch of vanilla extract. For added flavor, you can mix in chopped herbs or spices that complement your meal, making these biscuits a versatile addition to any table.
Serving Suggestions
These sweet potato biscuits are delicious served warm, spread with butter or honey. They pair beautifully with Overnight Coleslaw for a delightful meal or can accompany main dishes like Broiled Barbecue Spareribs. For breakfast, enjoy them with jam or alongside scrambled eggs for a comforting start to your day.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a single layer, then transfer to a freezer-safe bag for up to 3 months. To reheat, bake from frozen at 350°F for about 10-15 minutes until warmed through, ensuring they remain soft and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Tom Clark'S Sweet Potato Biscuits(Makes About 4 Dozen) contains roughly 101 calories, with 2g protein, 17g carbohydrates, and 3g 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 sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a sweeter flavor and added nutrition. Just ensure they are cooked and mashed similarly to regular potatoes to maintain the biscuit's texture.
What can I do if my biscuit dough is too dry?
If your dough is too dry, gradually add water, one tablespoon at a time, mixing until the desired consistency is reached. Alternatively, you can add a bit more Crisco or mashed potatoes to help moisten the dough.
Can I make these biscuits vegan?
Absolutely! To make vegan sweet potato biscuits, substitute Crisco with a plant-based butter, and ensure that the sugar you use is vegan-friendly. The recipe will still yield delicious results!
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).