Sweet Potato or Pumpkin Biscuits - 8NEWS - WRIC | News Where You Live

Sweet Potato or Pumpkin Biscuits

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About  1½ dozen biscuits


  • 2½ cups sifted flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ¼ cup light brown sugar, firmly packed, or granulated sugar or the equivalent of ¼ cup brown sugar or granulated sugar in granulated brown sugar or granulated sugar substitute
  • 1 cup shortening or 1 cup minus 1 tablespoon cooking oil (corn, canola, or safflower oil)
  • 2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters, at room temperature and lightly beaten
  • 1 cup mashed peeled cooked sweet potatoes or yams or pumpkin (see note)
  • ½ cup half-and-half or cream (see note)
  • 1 tablespoon freshly grated orange peel (optional)


In a medium bowl, sift together the flour, baking powder, and salt.  Add brown sugar or sugar, mixing well.  With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal (if using oil, add oil with sweet potato or pumpkin mixture).   

In a 2-cup measure, combine eggs, mashed sweet potatoes or pumpkin, half-and-half, and orange peel, if used, blending well.  Add egg/sweet potato/pumpkin mixture all at once to flour mixture, all at once, stirring with a fork just until dry ingredients are thoroughly moistened.  Do not overmix. 

May turn out onto a lightly floured board and knead lightly 10 to 12 strokes. Roll out dough to a ½-inch thickness; cut with a floured 2-inch diameter biscuit cutter.  Arrange biscuits on ungreased baking sheets and bake in a preheated hot oven (425 degrees F.) for foe 10 to 12 minutes or until done and golden brown. 

Or, drop dough by tablespoonfuls, 2 inches apart, onto ungreased baking sheets.  Bake in a preheated hot oven (425 degrees F.) for 10 to 12 minutes or until biscuits are done and golden brown. 

Note: May use canned sweet potatoes or yams or pumpkin, if desired; do not use pumpkin pie mix. 

Note:  For a less rich biscuit, milk or reduced-fat or skim milk may be used. 

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