Sweet Potato Biscuits
Flaky, lightly sweetened, and loaded with great flavor, Sweet Potato Biscuits are deliciously different. These biscuits are easy to make, and if you’re a sweet potato fan, you’ll love that they’re loaded with fluffy, tasty sweet potatoes.
If you know anything about my recipes, you’ll know that I’m a Southern girl and that biscuits are in my DNA. I love biscuits. From family recipes to new creations, I’m in love if it’s a biscuit and I can put butter on it.
Y’all, these biscuits are going to knock your socks off. They’re soft, fluffy, and filled with sweet potato flavor. They’re super easy to make, too, and not fussy. Just look at that golden color! Nobody can resist these Sweet Potato Biscuits, so be warned, they’ll get gobbled up fast!
Perfect with a dab of butter on top – or even cinnamon honey butter – these biscuits are perfect for the holidays! They’re also a great use of leftover baked sweet potatoes, so save some from your holiday feast and let’s get baking!
Ingredients
- Self-rising flour – Not regular all-purpose flour.
- Vegetable shortening
- Buttermilk
- Cooked mashed sweet potatoes
- Ground cinnamon – The fresher, the better!
- Butter
Self Rising Flour VS Regular Flour
This recipe uses self-rising flour. Regular flour will NOT work. What’s the difference between self-rising and regular flour? Self-rising flour already has baking powder and salt added to it. It is one less step you have to worry about, and it’s already perfectly measured and mixed for the lightest biscuits.
If you must use all-purpose flour, you will need to add a pinch of salt & 3 teaspoons of baking powder to the flour first.
How To Make Sweet Potato Biscuits
- Preheat your oven to 500-F degrees.
- Add the shortening and flour to a large bowl, and work it together with your clean hands. The flour should appear crumbly, with pea-sized bits.
- Stir in the buttermilk, mashed sweet potatoes, and cinnamon with a wooden spoon.
- Dust your very clean countertop with some extra flour.
- Pat the dough down into a rectangle and use a pizza cutter to cut the biscuits into 8 or 10 evenly sized squares.
- Transfer the cut biscuits to a greased cast-iron pan or a round cake pan or casserole dish. The biscuits should just barely touch each other.
- Melt the butter and drizzle it on top of the biscuits.
- Bake the biscuits for 12-15 minutes or until lightly browned.
- Melt 2-3 more tablespoons of butter and brush it over the tops of the still-warm biscuits.
- Enjoy!
How To Make Mashed Sweet Potatoes
If you don’t have leftover sweet potatoes and need to start from scratch, the best flavor comes from baked sweet potatoes. And they’re so easy to make! Just grab a medium-sized sweet potato (a bit larger than an adult fist) and poke it a few times with a fork. Pop it onto a baking sheet and bake it at 425-F for about 40-50 minutes or until it pierces easily with a fork.
Then, let the sweet potato cool and scoop out the flesh for this biscuit recipe.
Recipe Tips
- Don’t overwork the dough! Biscuits don’t need to be kneaded, and the more you work the dough, the harder your biscuits will be.
- Yes, this recipe has a fair bit of butter, but it’s so good! Don’t skip the butter!
- Your biscuit dough will look shaggy after adding the buttermilk, and that’s OK!
- A pizza cutter is my simple hack for quickly and easily cutting biscuit dough. Flour the pizza cutter wheel if the dough starts to stick.
- Don’t overcook the biscuits! They cook at a high heat and should be golden brown and kind of hollow sounding when you tap them.
Serving Suggestions
These tasty and easy Sweet Potato Biscuits go with so many dishes! I love especially love them with breakfast or brunch but they are equally as delicious served with lunch or dinner. Personally, I really enjoy these sweet potato buttermilk biscuits with roasted chicken, lamb, and of course, holiday turkey. I won’t lie – these biscuits are also great on their own. They make quick lunches or snacks, and I’m known for nibbling on them after dinner, too. Top them with butter or cinnamon honey butter for an extra treat!
Storage
These Sweet Potato Biscuits are best eaten fresh. Let them cool a bit after baking, and then serve. They will keep for a day in an airtight container on the counter, but freeze them if you want to keep them longer.
Sweet Potato Biscuits
Ingredients
- 2 Cups self rising flour
- 1/4 Cup vegetable shortening
- 1 Cup buttermilk
- 1 Heaping cup Cooked & mashed sweet potatoes
- 1-2 Tsp cinnamon
Instructions
- Preheat your oven to 500 degrees.
- Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk, mashed sweet potatoes, & cinnamon with a wooden spoon.
- Lightly dust your countertop with a little flour.Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares. Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.
- Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12-15 minutes, until lightly browned.
- Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.
