sweet potato biscuits, millie's

★★★★★ 5
By Millie Johnson
from Valley Head, AL

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 These are simple, old-fashioned biscuits with sweet potato bits in every bite. Using fresh sweet potatoes, the flavor is noticeable so if you love sweet potatoes you'll love these. Serve these sweet potato biscuits for breakfast or instead of a roll for dinner.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves makes 24 small biscuits
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For sweet potato biscuits, millie's

  • 2 md
    baked sweet potatoes, scooped and chilled (about 2 cups)
  • 2 c
    self-rising flour
  • 1/2 - 2/3 c
    buttermilk
  • 1/4 c
    lard, chilled

How To Make sweet potato biscuits, millie's

Test Kitchen Tips
This recipe calls for lard. If that's not available shortening can be substituted.
  • Pricking sweet potatoes with a fork.
    1
    Preheat oven to 350*F. Prick sweet potatoes with fork and microwave on high for 8-10 minutes or until tender.
  • Cooked sweet potatoes on a plate.
    2
    Remove and cool a little. Cut in half and with a spoon, scoop out the flesh. Chunk it up a little, but do not mash. You want good size chunks. Cool in fridge or freezer till cold. Also, chill lard.
  • Cutting flour and lard.
    3
    While potatoes are cooling ... In a large bowl sift flour and cut in lard (you want pea-size pieces).
  • Stirring in sweet potato.
    4
    Add in sweet potatoes and stir lightly with a spatula.
  • Adding buttermilk to the flour mixture.
    5
    Add buttermilk, a little at a time, and fold together to make a soft dough.
  • Dough rolled and cut into biscuits.
    6
    Turn out onto a lightly floured counter and knead about 6 or 7 times. Do not over knead. Roll out with rolling pin to about 1/2" thickness. Cut out with a 2 1/4" cookie or biscuit cutter.
  • Biscuits placed on a baking sheet.
    7
    Place on a sprayed baking sheet, not touching.
  • Sweet Potato Biscuits baking in the oven.
    8
    Bake 20 - 30 minutes.
  • Sweet Potato Biscuits with cinnamon butter.
    9
    Serve warm with butter.
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