Sweet Potato Biscuits
User Reviews
5.0
6 reviews
Excellent
Sweet Potato Biscuits
Report
Old-fashioned Southern sweet potato biscuits are moist, tender, and just like Grandma made them!
Share:
Ingredients
- 3 cups self-rising flour (such as White Lily brand)
- 2 tablespoons sugar
- ½ cup (1 stick) salted butter, cubed and chilled
- 1 ½ cups cold mashed cooked sweet potatoes
- ¾ cup cold whole buttermilk, plus more as needed
- 1 tablespoon salted butter, melted
Add to Shopping List
Instructions
- Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside. In a large bowl, whisk together self-rising flour and sugar.
- Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain. You can also do this by grating the cold butter into the dry ingredients using the large holes on a box grater.
- In a small bowl, whisk together mashed sweet potatoes and buttermilk.
- Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
- Turn out the dough onto a lightly floured surface. Gently knead 4-6 times. Press the dough to 1-inch thickness. Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
- Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven. Preheat oven to 450°F. Bake the biscuits until they're golden brown and cooked through, about 15-20 minutes.
- Brush warm biscuits with melted butter and enjoy!
Notes
- To roast your own potatoes at home, preheat the oven to 425°F. Line a rimmed baking sheet with foil. Poke holes all over the outside of two large (or 3 small) sweet potatoes. Place on the foil-lined baking sheet and roast until tender, about 45-60 minutes. Cut a slit in the top of each potato to release steam. When cool enough to handle, scoop out the flesh and mash to a smooth puree. Chill the mashed sweet potato before using it in the biscuit recipe.
Nutrition Information
Show Details
Serving
1biscuit
Calories
204kcal
(10%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.5g
Trans Fat
0.05g
Cholesterol
5mg
(2%)
Sodium
44mg
(2%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
8137IU
(163%)
Vitamin C
8mg
(9%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 204kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 5mg | 2% |
| Sodium | 44mg | 2% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 8137IU | 163% |
| Vitamin C | 8mg | 9% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
