Sweet Potato Biscuits , Millie's

Millie Johnson


I first had these little biscuits at a quaint mountain restaurant. This is my own version. I use baked sweet potato, which I think is super yummy and keeps them tender and light. You will fall in love with them ! Great with a little slice of country ham or a slather of compound butter made with cinnamon and brown sugar. Sure to be a hit during the holiday season. Be forewarned though. These little biscuits are highly addictive !

Blue Ribbon Recipe

Member's Choice

The sweet potato made this a wonderful twist on a biscuit. For my next party, I am going to make these into smaller biscuits and serve with pork tenderloin for a yummy appetizer! The Test Kitchen


★★★★★ 5 votes

makes 24 small biscuits
15 Min
20 Min


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2 medium
baked sweet potatoes, scooped and chilled *about 2 cups
2 c
self rising flour
1/2 - 2/3 c
1/4 c
lard, chilled

How to Make Sweet Potato Biscuits , Millie's


  • 1Preheat oven to 350*F.
    Prick sweet potatoes with fork and microwave on high 8-10 minutes or untill tender. Remove and cool a little. Cut in half, and with a spoon ,scoop out flesh. Chunk it up a little, but do not mash. You want good size chunks. Cool in fridge or freezer til cold. Also chill lard.
  • 2While potatoes are cooling ...
    In large bowl sift flour and cut in lard. (you want pea size pieces)
    Add in sweet potatoes and stir lightly with spatula.
  • 3Add buttermilk , a little at a time and fold together to make a soft dough.
  • 4Turn out onto lightly floured counter and knead about 6 or 7 times. Do not over knead .
    Roll out with rolling pin to about 1/2" thickness.
  • 5Cut out with a 2 1/4" cookie or biscuit cutter and place on sprayed baking sheet, not touching.
  • 6Bake 20 - 30 minutes. Serve warm with butter.

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