Sweet Potato Biscuits are heavenly, indeed. Each mouthful practically melts-in-your-mouth! This wonderful Paula Deen recipe is not only scrumptious to the taste buds but not overly difficult to make either as far as biscuits go. While I made Sweet Potato Biscuits as a side for Taco Soup, these great tasting biscuits can just as easily be made for a nice country breakfast or as a side with salad for lunch.
One thing I did with this recipe is roll the dough out to about an inch to an inch-and-a-half thickness before cutting with a biscuit cutter. That allowed the biscuits to raise to a nice depth of two to three inches rather than having flat biscuits. There weren’t quite as many biscuits this way, but we prefer thick biscuits rather than flat ones that barely raise.
If you’re looking for a fantastic Sweet Potato Biscuit recipe, than by all means consider making up this Paula Deen recipe with my changes. I think you will be quite pleased with the result.
Sweet Potato Biscuits practically melt-in-your mouth!
I rolled out my biscuit dough to about 1-inch to 1 1/2-inch thickness so these biscuits raised up nice and high. We prefer our biscuits to have this type of depth rather than being flat.
Serve with butter alone, or add honey, apple butter or preserves of your choice.
This close up shows the texture of Sweet Potato Biscuits.
Here’s what I did.
Stir together UNBLEACHED all-purpose flour (bleached flour toughens baked goods), sugar, salt and baking powder. (I doubled the original recipe so ingredients will be more than recipe amounts).
Bake or boil potatoes. Mash with a potato masher. Then add softened butter and work butter into mashed potatoes until all the butter has dissolved.
Stir sweet potato mixture and flour mixture together.
Add enough milk to make the dough of the right consistency. I added the lowest quantity of milk.
Place dough on a floured surface. Work flour into dough and knead very lightly working flour into the dough for about a minute or so.
Here I’m working the dough, pulling the dough toward me with one hand and pushing back with the other.
I actually didn’t roll out the dough. I shaped it just like this with my hands as I was kneading it. Cut biscuits with a biscuit cutter or glass.
Spray a glass baking dish with cooking spray. Place biscuits in prepared baking dish. Brush tops of biscuits with melted butter. Bake at 450 for about 15-20 minutes or until done. Because my biscuits were so thick to begin with, mine took 22 minutes to cook thoroughly.
Remove biscuits from oven. Brush biscuits with melted butter again.
Serve biscuits as desired.
I rolled up even the end pieces of the dough and used every scrap. Those biscuits aren’t quite as pretty but they sure tasted great!
Sweet Potato Biscuits are great to serve for country breakfasts!
I couldn’t wait to sample these tasty biscuits after they came out of the oven. Sweet Potato Biscuits are nice and fluffy.
Here’s the recipe.
SWEET POTATO BISCUITS
(Recipe adapted from Paula Deen)
- 2 heaping tablespoons sugar
- 1 ¼ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 4 tsp. baking powder
- ¼ cup (1/2 stick) butter, softened
- 2-4 tbsp. milk (depending on the moisture of the potatoes)
- 1 cup mashed, cooked sweet potatoes
- ½ tsp. kosher or sea salt
- melted butter
- Preheat oven to 450°.
- Sift together flour, sugar, baking powder and salt.
- In a large mixing bowl, mash sweet potatoes with a potato masher.
- And softened butter and mash until butter dissolves into the sweet potatoes.
- Add flour mixture to the potato mixture and stir to make until a soft dough forms.
- Add milk a tablespoon at a time.
- Use only as much as necessary to get the ingredients to adhere.
- Turn dough out onto a floured board and knead lightly until dough looks smooth—1-2 minutes.
- Roll dough out to 1-inch thickness.
- Cut dough with a biscuit cutter or glass.
- Spray cookie sheets or glass baking dish with cooking spray.
- Place biscuits on prepared baking sheets.
- Brush melted butter on tops and sides of biscuits.
- Bake about 15-20 minutes or until done. (Because I made my biscuits a lot thicker than the original recipe called for, they took 22 minutes to bake.)
- Brush biscuits with melted butter again after removing from oven.
We served Sweet Potato Biscuits with Taco Soup when I reheated the soup after freezing it for a week, but Sweet Potato Biscuits are great as a side to almost any meal.
Sweet Potato Biscuits are wonderful biscuits your whole family will enjoy. I loved these heavenly biscuits.
Sweet Potato Biscuits are flavorful and tasty and sure to please even the most finicky appetite!