Sweet Potato Biscuits

Square overhead shot of sweet potato biscuits in a cast iron skillet.

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5 from 3 votes

Old-fashioned Southern sweet potato biscuits are moist, tender, and just like Grandma made them!

Course Breakfast, Side Dish

Cuisine Southern

Keyword sweet potato biscuit recipe, sweet potato biscuits

Prep Time 15

Cook Time 18

Total Time 33

Servings biscuits

Calories 204kcal

Author Blair Lonergan

Ingredients

3 cups self-rising flour (such as White Lily brand)
2 tablespoons sugar
½ cup (1 stick) salted butter, cubed and chilled
1 ½ cups cold mashed cooked sweet potatoes
¾ cup cold whole buttermilk, plus more as needed
1 tablespoon salted butter, melted

Instructions

Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside. In a large bowl, whisk together self-rising flour and sugar.
Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain. You can also do this by grating the cold butter into the dry ingredients using the large holes on a box grater.
In a small bowl, whisk together mashed sweet potatoes and buttermilk.
Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
Turn out the dough onto a lightly floured surface. Gently knead 4-6 times. Press the dough to 1-inch thickness. Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven. Preheat oven to 450°F. Bake the biscuits until they're golden brown and cooked through, about 15-20 minutes.
Brush warm biscuits with melted butter and enjoy!

Notes

To roast your own potatoes at home, preheat the oven to 425°F. Line a rimmed baking sheet with foil. Poke holes all over the outside of two large (or 3 small) sweet potatoes. Place on the foil-lined baking sheet and roast until tender, about 45-60 minutes. Cut a slit in the top of each potato to release steam. When cool enough to handle, scoop out the flesh and mash to a smooth puree. Chill the mashed sweet potato before using it in the biscuit recipe.

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