Sweet Potato Biscuits

David Reeves


Fall is upon us and what can be better than the smell of a sweet potato biscuit baking in the oven? Mix sorghum molasses with butter (or honey with butter)and apply liberally! These are great with country ham.

★★★★★ 2 votes
6 - 8
15 Min
15 Min


2 - 3 medium
sweet potatoes, yielding 2 cups of packed flesh
4 c
self rising flour
3 Tbsp
1/2 c
unsalted butter, cold
1/2 c
2 Tbsp
brown sugar
1/2 tsp
1/4 tsp
1/8 tsp


1Preheat oven to 450 degrees F. Take potatoes and pierce skin with a fork several times, and cook on high in microwave until flesh is tender and "syrupy." While still warm, scoop out 2 packed cups of flesh into a mixing bowl and completely blend in the buttermilk, brown sugar and spices with a hand mixer.
2Whisk flour and white sugar together in a second bowl. Cut in cold butter with a pastry blender until mixture contains small "pea-size" pieces of butter.
3Add sweet potato mixture to the dry ingredients, stirring just until it comes together into a soft dough. (Add more buttermilk a little at a time if necessary).
4Turn out on a lightly floured surface and roll out to about 3/4" thickness. Cut out biscuits and place on a parchment lined baking sheet. (Or if cooking outdoors, lightly grease the bottom of a #14 Dutch oven, preheat it to 425 - 450 degrees F, and then place biscuits in the bottom. Watch closely to keep from burning the bottoms of the biscuits).
5Bake for 15 minutes or until golden brown.

About this Recipe

Course/Dish: Other Breakfast, Biscuits
Hashtag: #Sweet Potato