Yam Biscuits

Jan W


This is another mystery-recipe, don't know where it came from. I save them from newspapers, magazines, friends... Made this once, they were good, a nice "something different" than regular biscuits! Freshly baked sweet potatoes can be used rather than canned. Butternut squash can be used for this recipe, too. Just measure about 2 cups (when mashed).

Blue Ribbon Recipe

We were truly amazed at how wonderful these biscuits are. They are fluffy, delicate, and tender. Perfect for fall, there's a faint hint of cinnamon in them. We tried them with butter and cinnamon butter and loved both. Great for breakfast or alongside sliced pork.

Note: When we mixed everything together, the batter was a little wet. We kneaded in a little extra baking mix and the dough was perfect. Test Kitchen Avatar The Test Kitchen


★★★★★ 10 votes

18 @ 1 per person
15 Min
10 Min


  • 3 c
    all-purpose baking mix (Bisquick, Jiffy mix, Pioneer brand or Trader Joes brand)
  • 1/2 tsp
    ground cinnamon
  • 1 can(s)
    sweet potatoes/yams, drain & mash (15 oz)
  • 3/4 c
    fat-free milk

How to Make Yam Biscuits


  1. Preheat oven to 450 F. In a medium bowl, combine mix & cinnamon.
  2. Add sweet potatoes and milk.
  3. Mix until combined and dough forms.
  4. Turn out dough onto a floured surface and knead a few times. Roll dough out to 3/4 to 1" thickness.
  5. Cut with a 2-inch biscuit cutter or glass.
  6. Place on a non-stick baking sheet.
  7. Bake for 10-12 minutes or until golden brown.
  8. Note: The leavening agents are already in the baking mix. No need to add baking powder, baking soda, or salt.

Printable Recipe Card

About Yam Biscuits

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Collection: Fall Food
Other Tag: Quick & Easy
Hashtags: #biscuit #yam

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