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 !

★★★★★ 5 votes
makes 24 small biscuits
15 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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


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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