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Sweet Potato Biscuits

By Paula Deen


Featured in:

Paula Deen Celebrates

Difficulty: Medium

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 12


  • ¾ cup canned sweet potatoes, drained and mashed, then measured
  • 4 tablespoon (½ stick) butter, softened
  • ¼ cup sugar
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup buttermilk


Preheat the oven to 400˚F. Spray a baking sheet with vegetable oil cooking spray or line it with parchment paper.

In a food processor, combine the sweet potatoes, butter, and sugar and process until blended. Sift together the flour, baking powder, baking soda, and salt. Add to the sweet potato mixture and pulse the flour mixture is evenly distributed. Add the buttermilk through the feed tube. Pulse again until the mixture forms into a ball.

Turn the dough ball out onto a lightly floured surface and knead several times, until the dough holds together, dusting your fingers with flour if you need to.

Gently roll the dough out into an 8 by 10-inch rectangle about ½-inch thick. Using a pizza cutter, cut the dough into 12 rectangular biscuits. Transfer to the baking sheet.

Bake in the upper third of the oven for about 10 minutes, until golden on top and the bottom has begun to turn light brown. Serve hot with butter and honey.