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Southern Sweet Potato Biscuits recipe

These tender, golden and delicious biscuitscan be made either with freshly cooked or canned sweet potatoesor yams.

Recipe: Southern Sweet PotatoBiscuits

1 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar or packed light brown sugar
Pinch of ground nutmeg
1/4 cup unsalted butter, cut up or chilled solid shortening
1 cup cold mashed sweet potatoes or yams
3 tablespoons whole milk, or as needed
2 tablespoons whole milk

  • Position a rack in the center of the ovenand preheat it to 425°F (220°C). Grease a baking sheetor cover it with baking parchment.
  • In a large mixing bowl, whisk togetherthe flour, baking powder, salt, sugar and nutmeg. Cut in thebutter or shortening by pinching it into the flour with yourfingertips or mixing it with a pastry blender or 2 cross-cuttingtable knives until the mixture has small lumps about the sizeof peas. Stir in the sweet potatoes with just enough milk tomake a soft dough, tossing the mixture only until the dough holdstogether.
  • Turn the dough out onto a lightly flouredsurface. Add a few drops more milk if the dough is still toodry, then pat it into a rough ball.
  • To make drop biscuits, scoop 10 to 12equal portions of the dough onto the baking sheet, placing themat least 1-inch apart.
  • To make cut biscuits, pat the dough intoa 6 x 8-inch rectangle about 3/4-inch thick. Divide each sideinto 2-inch segments and use a long-bladed knife to cut the doughinto 12 pieces. Place them about 1-inch apart on the baking sheet.If desired, use the pastry brush to paint the biscuit tops witha little milk.
  • Bake about 15 minutes, until the biscuitsrise and their golden color is somewhat darker around the topedges. Cool on a wire rack; serve warm.

    Makes 1 dozen.

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  • Comments

    1 Comment


    Thanks for this recipe. Now I know what to do with that one sweet potato I have left! I m making catfish tomorrow so I think these biscuits will be a good addition. Thanks again.

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