5 from 4 votes
Southern Sweet Potato Biscuits Recipe
Sweet Potato Biscuits make a delicious biscuit recipe that the whole family loves. Get this heirloom sweet potato biscuits recipe that you'll turn to again and again.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
12
Calories:
164 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup sweet potato from a medium cooked sweet potato, mashed
- 1/2 /2 cup milk whole
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/2 /2 cup butter cold, plus more melted butter for brushing the tops of the biscuits
Instructions
- Prep. Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
- Make the sweet potato biscuit dough. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl. Cut the butter into chunks and add to the flour mixture. Cut into the flour mixture with a pastry blender or with a fork until the butter resembles coarse crumbs in the flour mixture. Add the sweet potato and slowly add enough of the milk to make a soft dough.
- Cut out the biscuits. Turn the sweet potato biscuit dough out onto a lightly floured surface. Gently pat the dough into a rectangle. Fold each of the edges of the dough into the center and again, gently pat into a rectangle about 1/2-inch thick. Cut the dough with a floured, sharp metal cutter or bench knife. Place the cut biscuits on the prepared baking sheet. Brush the sweet potato biscuits lightly with melted butter.
- Bake the biscuits. Place into hot oven and bake for 10-12 minutes. Serve hot.
Cup of Yum
Notes
- Ingredient Notes:
- Use baked sweet potatoes for a deeper sweet potato flavor in the biscuits or peel, cube, and boil sweet potatoes until fork tender, 12 to 15 minutes for 1-inch cubes.
- Storage Tips:
- To store leftovers. Store biscuits in an airtight container at room temperature for 3 to 4 days.
- To make ahead. Prepare biscuits as directed and store in an airtight container at room temperature for up to 4 days. Reheat and serve.
- To freeze. Prepare and cool the biscuits. Store in an airtight, freezer-safe container for up to 6 months. Thaw, reheat, and serve.
- Pro Tips:
- Use baked sweet potatoes for a deeper sweet potato flavor in these biscuits.
- Fold the dough for visible, flaky, tender layers in your biscuits.
- Butter the biscuit tops for a wonderful buttery flavor in every bite.
- Make extras as everyone loves them.
Nutrition Information
Calories
164kcal
(8%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
22mg
(7%)
Sodium
266mg
(11%)
Potassium
178mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1825IU
(37%)
Vitamin C
0.3mg
(0%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 164
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 266mg | 11% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.