Sweet Potato Biscuits

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Sweet Potato Biscuits Sweet Potato Biscuits


Sweet potato biscuits—could anything sound more Southern?

Servings: 15-18 biscuits
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

2 heaping tablespoons of sugar
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup (1/2 stick) of butter
2-4 tablespoons milk (depending on the moisture of the potatoes)
3/4 cup mashed cooked sweet potatoes
1/2 teaspoon salt


 

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Directions

Preheat the oven to 450 degrees. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

L&S TOO pg. 133

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Lady and Sons Too! cookbook/Celebrates cookbook
          Watch Paula on Food Network


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Reader Comments:

54321

To all of the Paula Deen's family I say Happy Holidays and God Bless and keep you all. We love you all so much. When we were in Savannah, I had a good hug from Bubba and a picture made with him. He also signed some cookbooks for me. Love him so much. What a family you have. . You never would hurt or embarrass anyone at any time. I know it is going to work out for you and the boys.

By Zilda Hebert-Frogue on December 14, 2013

54321

I will try this recipe tonight

By francent on November 01, 2013

54321

Just heard the good news. So happy for Paula.

By Ida Dohoney on August 13, 2013

54321

I've had the sweet potato biscuits, so now I want to try the Angle biscuits. My aunt gave me the receipe years ago but I lost it. Nw I'm happy, Thanks to dear Paula

By Ida Dohoney on August 12, 2013

54321

My daughter has to make a food for her North Carolina state project. Using it's state vegetable and fruit, I wondered if anyone can offer a suggestion. At presentation, she will offer a sampling to all State Fair visitors. The sweet potato and strawberry are North Carolina's foods. Wondered if the sweet potato biscuit would go well with sliced strawberrie to offer a take on strawberry shortcake (maybe a little cream on top)?????????? Would love any ideas...... thanks!

By julia on May 04, 2013

54321

We loved these biscuits! No, mine didn't rise as much as a regular biscuit but they were so tender and moist and yummy that we didn't care! We liked them the best either plain (no added butter etc.) or with our homemade strawberry jam. The kids begged to take some in their lunch! My son said someone at school said his biscuit looked "weird" but he said he didn't care because they were the best biscuits he's ever had. Although my kids are not picky eaters, he doesn't love sweet potatoes usually but he liked these! We are making them again tonight and I put them on my menu at my preschool too. Thank you!

By Ma Baker on March 18, 2013

54321

These are amazing! From the reviews I was worried that they wouldn't rise well, but figured the taste would make up for it. My biscuits were huge! They were light and fluffy just like regular biscuits, I will difinetly make them again.

By Christine on February 14, 2013

54321

I made these the night before Thanksgiving. The first batch had burnt bottoms and were flat. The next batch I made thicker and dropped the oven to 400*. These came out very fluffy and were great. Another great recipe from the PD kitchen of good Southern cooking. Keep them rolling. Love the show. Walter.

By Walter on November 24, 2012

54321

I made them this evening before Thanksgiving. The first batch had burnt bottoms and were very flat. The next ones I rolled out thicker and dropped the temprature to 400*. Those came out great and flavorful. Great recipe from PD school of great things Southern.

By Anonymous on November 24, 2012

54321

Made these biscuits and they were great as for rising make the biscuits larger than the recipe calls for and they will come out fine. End result was soft and lite on inside, golden enough on outside. Will make for xmas dinner this year!

By Anonymous on October 20, 2012

54321

I love the "Sweet Potatoe Biscuits". I use canned sweet potatoes so I can enjoy them year round yum.

By Traci on September 10, 2012

54321

I made this today and they were delicious, that is the ones that didn't get burnt!. I am still trying to figure out the oven temperature against what is recommended. Could somebody please help me convert these temperature to Paula's usual recommendation: 140- 160- 180- 200- 220- max- Thanks!

By tricia_agboiyi on September 02, 2012

54321

i found out after cooking these twice that in order to get a regular sized biscuit and not a hockey puck that you have to double the recipe and not roll too thin and they are perfect. you will still get the 15-18 biscuits. it wont be too much. other than that they are yummilicious!!

By danielle on July 22, 2012

54321

i found out if you double the recipe and dont roll it too thin you can make them the size of regular biscuits! i did this and they were large and yummilicious!!

By Anonymous on July 22, 2012

43211

Just a Note: I have not yet tried this recipe but I will say that with sweet potato biscuits you will NOT get a high rise of them. It's just the way it is. The weight of the sweet potato has a lot to with the hindering of the height. But that is how they are made and are expected to look but should not be flat as a pancake. Like with most plain biscuit recipes you really have to keep working at it to perfect it. It took me years to perfect biscuits period and it's no different with these. Love you all and happy cooking/baking!!! #foodlove

By kita on April 25, 2012

54321

I made them this morning and they were delicious. The only problem I had was the fact that they didn't rise the way an ordinary biscuit would. They were moist and fluffy but actually looked like a very fat cookie Helen

By Anonymous on February 26, 2012

54321

Wonderful! You don't even need butter or honey, they are great all by themselves.

By Jackie on February 09, 2012

54321

Made these with my mom as a test for Thanksgiving. They are so wonderful!!!! If you want to make them a little sweeter add some more sweet potatoes!!!!

By Amirah on November 21, 2011

54321

I hope some day I can get a Southern Cooking Bible cook book when she signs it and that would be a nice gift to my self for christmas.

By Mary Snowden on October 31, 2011

54321

Could you substitute the plain milk with buttermilk in this recipe for Sweet Potato Biscuit?

By Michael Rickman on September 10, 2011

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