Sweet Potato Biscuit or Shortcake

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Surprisingly sweet little gems


  • 1 cup Hodgson Mill Whole Wheat Flour
  • 1 cup Hodgson Mill All Purpose White Flour, or Hodgson Mill 50/50 flour
  • 1/4 cup brown sugar, firmly packed
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. cinnamon, divided
  • 1/2 cup butter, cold, cut into pieces
  • 1/2 cup sweet potatoes, cooked, mashed
  • 1/2 cup whipping cream, cold
  • 2 Tbsp. whipping cream
  • 2 tsp. sugar


Preheat oven to 450°. Stir together first 5 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.

Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring until dry ingredients are moistened.

Turn Dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4 -inch-thick circle. Cut dough with a well-floured 2-1/2 inch round cutter. Rerolling scraps as needed.

Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops for biscuits with the 2 Tbsp. of whipping cream.

Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.

Bake at 450° for 13-15 minutes or until golden brown.

Yield: 10-12 biscuits Print this Recipe

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