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Southern Sweet Potato Biscuits You Will Love!

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 post good enough to express the “perfection” of these biscuits. 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. By the way, don’t miss me making these beauties at the bottom of this post.

These Sweet Potato Biscuits have the perfect balance. They are moist, but have a slight crispiness to the outside. It kind of caramelizes on the bottom from the cast iron skillet. These are a must try recipe. I do believe they will go into your keeper box.

These Sweet Potato Biscuits have the perfect balance. They are moist, but have a slight crispiness to the outside. It kind of caramelizes on the bottom from the cast iron skillet. These are a must try recipe. I do believe they will go into your keeper box.

As we all know, problems that are really mole hills 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. Here goes,

“Biscuits are to the Southern Table like a baseball is to the game of baseball.” Southerners, is this true? Yes. It really 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 – bread of all kinds; cornbread, banana bread, rustic bread, white bread, sour dough bread, bread sticks…I feel like I am on the ship with Bubba from Forrest Gump talking about Bubba’s beloved shrimp. Scott was the taste expert in this recipe. He knows breads like Bubba knows shrimp (I am full of similes today). Scott is a great baker. We have tested this recipe often and it is a winner every time!

Sweet potatoes give the biscuit a nice texture. The biscuits are never dry, have just the right amount of natural sweetness (not too much, not too little), are perfect to pair with red meats, chicken, and the vegetable plate. They seem lighter than regular biscuits and melt in your mouth bringing the perfect satisfaction. Left over, sweet potato biscuits 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.

I think preparing them 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.

I want to give you a few hints for preparing these biscuits. Don’t handle the dough very much – less is best. 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!

Also, place them 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!

For another favorite sweet potato recipe, check out my Creamy Sweet Potato Soup Recipe here.

For more recipe ideas, check out Meal Plan Monday! You won’t be sorry you did.

Southern Sweet Potato Biscuits You Will Love!

Serves 8

Sweet Potato Biscuits

Ingredients

  • 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)

Instructions

  1. Pre-heat oven to 400 degrees. Combine dry ingredients in a large bowl. In a separate bowl, mix milk and sweet potatoes until combined.
  2. 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.
  3. Place biscuits in a skillet and bake until bottoms turn golden brown, about 12 - 15 minutes.

15 responses to “Southern Sweet Potato Biscuits You Will Love!”

  1. Jeri Beth says:

    The photography is beautiful, and the biscuits look yummy! I’ll have to try them.

  2. Suzanne Sumerel says:

    These were really good…even leftover the next day! I put some peach preserves on them and YUM! My hubby loved them too. Thanks, Stacy!

    • Stacy Harris says:

      THANK YOU Suzanne! I am so excited that you liked them. They are a real keeper to me. They are easy to make and they freeze well. I think next Christmas I am going to make them ahead of time and serve them Christmas morning. Happy Cooking!

  3. chcii2005 says:

    Oh, you girls. I will Definitely make these. You sure do a great presentation.
    Thanks very much.
    Best, CHCII

  4. Bill says:

    This looks like a good recipe and will have to try to convert it to gluten free, but I was also trying to follow your link for sweet potato soup above. It is no longer there. Do you have the recipe someplace else?

  5. We LOVE biscuits in our house, never tried anything like these though, definitely going to give this recipe a try because they look so yummy!

  6. Pinned these after I made them! They are all that and a trip to the moon!!! I dipped mine in some warm maple syrup, cause, well I’m from Wisconsin and it’s either cheese, maple syrup, honey or beer… The syrup was handy and the biscuits are Gone!!!
    Thanks for sharing your gift of cookery!

    • stacy says:

      I love that…”they are all that and a trip to the moon!!!” I think I am going to use that as my new favorite saying! I LOVE maple syrup. Honey is great too. Thanks for letting me know that you liked the biscuits…and for the new fun saying!

  7. Dina Hulsey says:

    Just saw you prepare these on The Sporting Chef. They look wonderful! Is this recipe included in one of your books?

  8. […] still won’t give up after a helping of this delicious soup, might I recommend this recipe for Southern Sweet Potato Biscuits? Trust me, those biscuits are a show-stopper! Try them with the soup for a double dose of sweet […]

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