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Incredible Sweet Potato Biscuits

With autumn's warmth of flavors swirling in the kitchen air like the leaves falling outside, you will find your comfort here.
4.67 from 3 votes
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Course: Bread
Cuisine: American, Southern
Keyword: Biscuits, Comfort Food, Southern, Sweet Potato Biscuits, Thanksgiving

Ingredients

Dry Ingredients:

  • 2-1/4 c Self-Rising flour (White Lily brand)
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 2 T granulated sugar

Butter:

  • 1/2 c COLD/FROZEN butter, grated (1 stick)

Sweet Potato Mix:

  • 1-1/4 c mashed sweet potatoes (COLD)
  • 1/2 c Greek Vanilla Yogurt
  • 2 T dark brown sugar

Instructions

Dry ingredients:

  • Whisk the dry ingredients together in a large bowl.

Butter:

  • Using a box grater, grate about a quarter of the stick of COLD/FROZEN butter over dry ingredients and gently toss into dry ingredients. Repeat until no butter remains.
  • Place bowl in the freezer for about 10-15 minutes.

Sweet Potato Mix:

  • Make sure sweet potatoes are mashed well with no lumps.
  • Blend in yogurt and dark brown sugar. Place in fridge to keep cold while flour mix is in freezer.
  • Take flour mix out of freezer and make a well in the center. Add in the sweet potato mixture and begin to stir it into the flour gently with a wooden spoon or rubber spatula.Tilt bowl and scoop under to lift flour from the bottom to incorporate it. Continue until all is equally distributed and all dry streaks are absorbed. The mix should look uniform in consistency.

Rolled Biscuits: Version 1

  • Place dough onto floured board and quickly roll it to coat with flour. ( You want warm hands to touch the dough as little as possible.) Sprinkle a bit more flour on your surface as well as your rolling pin.
  • Roll out dough into a rectangle(about 9'x6" shape). Fold it in half, sprinkle with a bit of flour, if needed. Repeat this roll/fold process 4 more times.
  • In the final roll, the rectangle should be about 3/4" thick and approximately 9"x 6" in size.
  • Cut biscuits with a 2" floured biscuit cutter. Flour biscuit cutter between each cut. Press down to cut (do not twist), then lift straight up. Reflour cutter surfaces before cutting the next biscuit.

Drop Biscuits: Version 2

  • Once dough is mixed in the bowl, use a large scoop and drop onto parchment paper. For smaller, appetizer-sized biscuits, use a cookie scoop. Continue with directions below. *This made about 18-20 biscuts.

Baking:

  • Place cut/drop biscuits on a rimmed baking sheet lined with parchment paper. Place pan in fridge for a last minute chill for about 10-15 minutes while oven is preheating.
  • Preheat oven to 425°F.
  • Bake for about 18 minutes.
  • Place pan on cooling rack for about 5 minutes before removing biscuits to cooling rack.

Eat :

  • Enjoy warm fresh out of the oven. If you have to wait longer, let them cool completely then put them in a container and store at room temperature for a couple of days, if they last that long. Otherwise, place in the fridge for longer storage.
  • Serve with honey, jam, ham.....whatever you like!