I have been wanting to post this Southern Sweet Potato Biscuits recipe for quite a while, but just couldn’t figure out how to create a description good enough to express the “perfection” of these biscuits. I hope this post does it!
By the way, don’t miss me making these beauties at the bottom of this post.
Late-Night Biscuit Baking Inspiration
Often, I will get what I think are fantastic ideas in the middle of the night. I keep a pencil and paper next to my bed just in case I somehow get “enlightened” at 2 or 3 in the morning. So here is the result of my “sweet potato biscuit” inspiration!
As we all know, problems that are really mole hills can seem like they are mountains in the middle of the night. I am afraid that what I thought was one of the best openers for this blog, well…wasn’t quite as great as I had remembered. I couldn’t even read my writing, so I gave it to Scott for him to decipher. As he began to read, my thoughts began coming back to me, and I realized that I may not have been very “enlightened” after all. We got a real laugh from my simile, but actually there is truth in my statement.
Anyway, here goes:
Biscuits are to the southern table like a baseball is to the game of baseball.
Granted, it’s a funny simile–but Southerners, is it true? I really think it is. Many Southerners won’t even eat without a biscuit accompanying their meals. My step-dad is like that. Call us spoiled, but it is just the Southern way.
Scott loves bread of all kinds: cornbread, banana bread, rustic bread, white bread, sour dough bread, bread sticks…you name it. I feel like I am on the ship with Bubba from Forrest Gump talking about Bubba’s beloved shrimp.
So of course, Scott was the taste expert in this recipe. He knows breads like Bubba knows shrimp. (I am full of similes today.) In fact, Scott is a great baker, himself. We have tested this recipe often, and it is a winner every time!
Sweet Potatoes and Biscuits: A Match Made in Heaven
Sweet potatoes give this biscuit a great texture. Not only are the biscuits never dry, but they have just the right amount of natural sweetness: not too much, not too little. They seem lighter than regular biscuits and melt in your mouth, bringing the perfect satisfaction.
These biscuits pair perfectly with red meats, chicken, or a vegetable plate. Left over, they are great with eggs, bacon, or sausage along with blackberry jam or just a pat of butter. You could also split the biscuits and place them over a chicken pot pie or beef casserole.
How to Make Sweet Potato Biscuits
I want to give you a few hints for preparing these biscuits.
First, I think preparing biscuits in the cast iron skillet makes them that much better. It seems to me that just about everything tastes better cooked in a cast iron skillet.
Next, don’t handle the dough very much – less is best.
Do freeze the butter. This will make your biscuits light and flaky. They don’t rise much in the oven, so when cutting them out (I use a mason jar), cut them to the thickness that you want them to be. Don’t twist the cutter or jar!
Finally, place the biscuits close together but not touching as you would do in other recipes.
Scott, the kids, and I think these biscuits are the best we have ever had. I hope this recipe goes into your “Keeper Box” to hand down for generations! Happy Cooking!
Southern Sweet Potato Biscuits You Will Love: the Recipe
Sweet Potato Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Kosher salt
- 6 Tablespoons unsalted butter frozen
- 3/4 cup buttermilk
- 1 cup baked mashed sweet potato (about 1 medium to large potato)
- Pre-heat oven to 400 degrees. Combine dry ingredients in a large bowl. In a separate bowl, mix milk and sweet potatoes until combined.
- Cut frozen butter into small cubes and blend into the flour mixture using your fingers. Take care not to melt the butter (handle as little as possible). Add wet mixture into the dry and lightly mix dough with your hands to combine. Bring the mixture together and once together turn out onto a floured surface (the dough will look very shaggy). Press it into a 9 x 6 rectangle (approximately 2 inches thick). Cut the dough into rounds. Gather leftover dough, and repeat until you have 8 large biscuits. If you want a lot of small biscuits, roll dough out to 3/4 inch thickness and cut biscuits using the size cutter you would like.
- Place biscuits in a skillet and bake until bottoms turn golden brown, about 12 - 15 minutes.