Sweet Potato Biscuits
Sweet Potato Biscuits are heavenly, indeed. Each mouthful practically melts-in-your-mouth! This wonderful Paula Deen recipe is so scrumptious to the taste buds. It’s not overly difficult to make either, as far as biscuits go. 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.
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Let me share one thing I did with this recipe. I rolled 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, tough biscuits. There weren’t quite as many biscuits this way. But we prefer thick biscuits rather than flat ones that barely raise.
This is a fantastic Sweet Potato Biscuit recipe. Certainly the best one I’ve ever tried. Consider making up this marvelous Paula Deen recipe with my changes the next time you bake biscuits. 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. That way, the biscuits raised up nice and high. We prefer our biscuits to have this type of depth rather than being flat and tough.
Serve with butter alone. Or add honey, apple butter or preserves of your choice.
Sweet Potato Biscuits are terrific for breakfast or dinner.
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.
Add sweet potato mixture to flour mixture.
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! Add a little ham, sausage or eggs and you’re good to go. Don’t forget the grits!
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)
Sweet Potato Biscuits
Equipment
- 2 large mixing bowls
- 1 potato masher
- 1 Rolling Pin
- 1 biscuit cutter or glass
- measuring cups
- measuring spoons
Ingredients
- 2 heaping tablespoons granulated sugar
- 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 4 tsp. baking powder
- 1/4 cup unsalted butter softened (1/2 stick)
- 2 tbsp. 2% milk or more, depending on the moisture of the potatoes
- 1 cup sweet potatoes cooked and mashed
- 1/2 tsp. kosher salt or sea salt
- 2 tbsp. butter melted
Instructions
- 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.
Notes
Recipe adapted from Paula Deen.
© Can’t Stay Out of the Kitchen
Nutrition
- 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!
You may also enjoy these delicious recipes!
Red Lobster’s Cheddar Bay Biscuits
Sweet Potato Biscuits
Equipment
- 2 large mixing bowls
- 1 potato masher
- 1 Rolling Pin
- 1 biscuit cutter or glass
- measuring cups
- measuring spoons
Ingredients
- 2 heaping tablespoons granulated sugar
- 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 4 tsp. baking powder
- 1/4 cup unsalted butter softened (1/2 stick)
- 2 tbsp. 2% milk or more, depending on the moisture of the potatoes
- 1 cup sweet potatoes cooked and mashed
- 1/2 tsp. kosher salt or sea salt
- 2 tbsp. butter melted
Instructions
- 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.
30 Comments
Kallie
September 25, 2018 at 5:31 pm
Mine didn’t rise. Did I use too much flour?
Teresa
September 26, 2018 at 9:57 am
Hey, Kallie. A couple of things…You can’t be heavy handed when working the biscuit dough. In other words, try not to overwork the dough. The baking powder needs to be fresh. I always roll out the dough to an inch or even two inches in depth. If you roll the dough too thin they tend to harden and not rise as much. Also, your oven may be too hot. That will cook cookies and biscuits so fast that they don’t raise and spread properly. Maybe try about 25 degrees cooler and cook a little bit longer. See if these suggestions help.
Doc
August 31, 2024 at 8:48 am
Used the air fryer to bake these …turned out fantastic.thanks for the recipe.
Teresa Ambra
August 31, 2024 at 3:06 pm
So glad you enjoyed the recipe! I never thought of using the air fryer to bake them. Great idea.
Deb
November 21, 2016 at 9:23 am
What about adding a little cinnamon to the batter? think I will try that– love cinnamon with sweet potatoes.
Teresa
November 21, 2016 at 9:36 am
Hey Deb, that sounds like an excellent idea. I bet it would be good served with a honey-cinnamon butter, too. Thanks for sharing.
gayle
December 6, 2016 at 7:12 pm
Or sweet cinnamon apple butter.
Teresa
December 7, 2016 at 4:24 pm
🙂
Christine Bennett
December 26, 2020 at 12:38 am
I used leftover sweet potatoes from Thanksgiving and these were just delicious. Thanks for the recipe!
Teresa
December 28, 2020 at 5:34 am
Hi, Christine. I bet they were terrific that way. Thanks for stopping by and letting me know.
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October 29, 2014 at 6:06 pm
These are happening STAT. Pinned!
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Baker Barb
April 26, 2014 at 9:30 pm
I just made these and they were fantastic! Mine did brown a bit at the 15 minute mark but it’s probably because I was using the ‘convection oven’ feature. Warm, fluffy, tasty – we gobbled them up. Thanks so much for sharing this recipe! (I am definitely keeping….)
Teresa
April 28, 2014 at 1:01 pm
I am so glad you enjoyed them! We thought these delicious biscuits were spectacular! Thanks for letting me know how they turned out.
Charity
April 15, 2014 at 4:06 pm
Wow. I just made these and was compelled to leave a comment praising this recipe! Holy moly, why had I never heard of this before? I’m always looking for sneaky ways to get veggies in comfort food, so this is an extra good one. Keeper for sure!
Teresa
April 16, 2014 at 10:44 am
I am so glad it worked out well for you Charity. We LOVED the recipe – especially since I made them thicker so they puffed up really nice. This is a great side for any kind of soup or salad, too! Thanks for stopping by.
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