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Southern Sweet Potato Biscuits

This ain’t your mamma’s biscuit. It ain’t your grandma’s biscuit neither. This is a delicate, lightly sweet, soft southern biscuit that is flavor BINGO! Plus, it is simple and a TERRIFIC use for any leftover baked sweet potatoes! Southern Sweet Potato Biscuits are my new GO-TO biscuit!

HOW DO YOU MAKE SOUTHERN SWEET POTATO BISCUITS

There are a few important facts in making sweet potato biscuits. First, choose the right sweet potato. You will want a potato with moist flesh and that will be a potato that is very orange inside. White and purple flesh potatoes are too dry for this application. The Jewel and the Garnet are both a good choice.

Simply follow the recipe below and the tips and tricks as well and you’ll be well on your way to a terrific Southern Sweet Potato Biscuit! Of course, if you are interested in Classic Southern Biscuits, you might want to check out these traditional Southern Biscuits and of course, you’ll want to know what ALL THE SECRETS to Southern Biscuits are! 

A close up shot of Southern Sweet Potato Biscuits in a basket with a blue and green kitchen towel under them

Southern Sweet Potato Biscuits

THE INSPIRATION FOR SOUTHERN SWEET POTATO BISCUITS

After these were served as an appetizer at a recent wedding banquet, I had to learn how to make them myself. I based my recipe off of Paula Deen’s Sweet Potato Biscuit recipe changing a few ingredients – like increasing the sugar, adding a butter topping and adding rosemary to the mix.

THE RECIPE OR SOUTHERN SWEET POTATO BISCUITS

A photo of Southern Sweet Potato Biscuits in a basket with a blue and green kitchen towel

Southern Sweet Potato Biscuits

Easy sweet potato biscuit recipe
5 from 1 vote
Print Pin Rate
Course: biscuits
Cuisine: American
Keyword: sweet potato biscuits
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 16
Calories: 100kcal
Author: Loaves and Dishes

Ingredients

  • ¾ Cup cooked peeled and mashed sweet potato (it’s fine to bake the potato in the microwave)
  • Cup whole milk
  • 1 ½ cups all purpose flour + extra
  • 2 ½ Tbs sugar
  • 1 Tbs Baking Powder
  • 1 tsp kosher salt
  • 6 Tbs unsalted sweet cream butter cut into tiny pieces.
  • 4 tbs melted butter

Instructions

  • Preheat the oven to 450 (yes, I know that it a high temp - and it isn’t a mistake).
  • Grease a baking sheet with butter - thick coat.
  • In a small bowl, whisk the potato meat and the milk together.
  • In a large bowl mix together the flour, sugar, baking, powder and salt. Using your hands or a pastry cutter or two knives, cut the butter into the flour mixture until it is coarse.
  • Make a well in the center of the flour/butter mix and add the sweet potato mixture. Fold the sweet potato mix into the flour mix until all of the flour mix is moistened. You may need to add extra milk - add by small splashes if needed.
  • Turn the dough out onto a prepared flour surface and gently knead until it comes together (2-3 times). Pat the dough out into a ½ inch thickness and dust lightly on the surface with flour.
  • Using a shot glass, cut the biscuits out. Repat the extra dough until all is used.
  • Baked in the preheated oven for 8-12 minutes until done.
  • Remove from the oven and paint with melted butter. Serve warm or at room temp.

Notes

Dont over knead the biscuits or they will become tough.

Nutrition

Nutrition Facts
Southern Sweet Potato Biscuits
Amount Per Serving (1 g)
Calories 100
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

 

A photo of three Southern Sweet Potato Biscuits with a butter knife that says butter my buns on it

Southern Sweet Potato Biscuits

TIPS AND TRICKS Southern Sweet Potato Biscuits

  • The sweet potato must be room temp or cool. If you use a warm potato, it will melt your butter and that will kill the flakiness of your biscuit.
  • If your potato still feels warm at all, mash it and spread it out across a plate. Place the plate in the freezer for a few minutes and the potato will cool quickly.
  • I keep my flour in the freezer and use it cold for this recipe. I believe that it keeps the butter cold until it is incorporated so that the biscuits end up light and fluffy.
  • After you cut the butter into tiny pieces, place it back in the fridge until ready to use.
  • Just know that it takes a long time to get the butter incorporated into the mix – just be patient. HERE<<<< is the best video I’ve found to show this- scroll down to where she is thumbing the butter through her fingers.
  • Use only a red/orange fleshed potato, the white or purple potatoes are too dry for these biscuits.
  • The amount of milk you use will depend on how dry your potato is – some are way more dry than others  You want a damp dough, not a soppy loose dough.
  • Check your biscuits at 8 minutes, your oven may cook a little different than mine.
A photo of Southern Sweet Potato Biscuits in a basket with a blue and green kitchen towel

Southern Sweet Potato Biscuits

IF YOU ENJOYED SOUTHERN SWEET POTATO BISCUITS YOU MIGHT ALSO ENJOY…

Southern Tomato Gravy

Southern Fried Corn

Easy Sweet Potato Hashbrowns

Sweet Potato Hashbrown Breakfast Bake

Easy Breakfast Casserole

 

A VERSE TO SHARE

How hurried is your world? Many of us rush from one thing to another never taking the time we need to rest and repair ourselves. How can you be of any good to anyone else – and certainly not yourself – if you are pooped out?

The answer:  You can’t.

You need rest. God designed you that way. God wants you to make good decisions. He wants you to be safe. You can’t do that without rest.

So, rest my friend. Get your rest.

Proverbs 3:21-24

Do not let wisdom and understanding out of your sight, preserve sound judgment and discretion; they will be life for you, an ornament to grace your neck. Then you will go on your way in safety, and your foot will not stumble.  When you lie down, you will not be afraid; when you lie down, your sleep will be sweet.

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Recipe Rating




Moxie

Friday 2nd of February 2018

I tried these and had to do them twice, I think I had them too dry the first time. I added a tiny bit more milk the second time and they were great! They tasted terrific both times though!

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