Sweet Potato Angel Biscuits with Yeast
Fluffy, slightly sweet yeast biscuits enriched with canned sweet potato puree and a hint of sugar. The dough uses a hybrid method combining yeast fermentation with baking powder for exceptional lift and tender crumb. Serve warm with butter and jam, or alongside savory soups and stews. Make-ahead dough keeps refrigerated up to 8 hours or frozen up to 1 month, perfect for busy weeknight dinners or holiday spreads. This version balances Southern comfort with convenient pantry ingredients.
Ingredients
- 3 1/4 ounce envelopes active dry yeast
- ¾ cup warm water, 100 to 110 degrees
- 7 ½ cups all-purpose flourcake flour1:1texturetender
conf:3
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 ½ cups sugar
- 1 ½ cups shortening
- 3 cups canned mashed sweet potatoesfresh roasted and mashed1:1flavorseasonalFull guide →
Instructions
- 1
Combine yeast and warm water in a measuring cup; let stand 5 minutes.
- 2
Stir together flour, baking powder, salt, and sugar in a bowl.
- 3
Cut in shortening until mixture is crumbly.
- 4
Stir in yeast mixture and sweet potatoes until just blended.
- 5
Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes.
- 6
Place in greased bowl, turning to coat top.
- 7
Cover and chill 8 hours if desired.
- 8
Roll dough to 1/2 inch thickness and cut with 2 inch round cutter.
- 9
Place on baking sheets, cover, and let rise in warm place 20 minutes or until doubled.
- 10
Bake at 400 for 10 to 12 minutes until lightly browned.
Tips
Dough can be frozen after cutting up to 1 month; thaw before final rise for best results.
Use warm water between 100-110F to activate yeast properly without killing it.
Good to Know
Unbaked biscuits freeze up to 1 month on baking sheet, then transfer to airtight container. Baked biscuits keep 2 days in airtight container at room temperature. Reheat wrapped in foil at 350F for 5-8 minutes.
Prepare dough through step 7, chilling up to 8 hours. Cut and freeze unbaked biscuits up to 1 month; thaw and proceed with rise and bake.
Serve warm with butter, jam, honey, or savory toppings. Pair with soups, stews, or as part of a holiday brunch.
Common Mistakes
Use water hotter than 110F to avoid killing yeast
Skip kneading step to avoid dense, gummy texture
Cut dough too thick to avoid underbaked centers and tough exteriors
Rush rise time to avoid flat biscuits with poor volume
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use instant yeast instead of active dry?
Yes; instant yeast is finer and activates faster. Use same amount but reduce standing time from 5 to 3 minutes. Results may be slightly less pronounced in flavor.
What if my dough is too sticky after adding sweet potatoes?
Add flour gradually during kneading, 1 tablespoon at a time. Canned sweet potatoes vary in moisture; wetter batches need more flour for proper dough consistency.
How long can I keep baked biscuits?
Baked biscuits stay fresh 2 days in airtight container at room temperature. Freeze up to 3 months wrapped individually. Thaw at room temperature or reheat wrapped in foil.