Southern Sweet Potato Biscuits Recipe

5 from 1 vote

These sweet potato biscuits are heavenly combination of flaky, tender southern biscuits infused with the earthy sweetness of sweet potatoes.

Prep Time20

Cook Time20

Freezing Time5

Course: Breakfast, Brunch, Dinner

Cuisine: American

Keyword: biscuits, recipe, southern, sweet potato

Servings:

Calories: 292kcal

Author: Leigh Harris

Preheat the oven to 425F degrees. Line a baking sheet with parchment paper or use a cast iron skillet.
In a large mixing bowl whisk together the flour, baking powder, sugar, and salt. Add the grated butter and toss to coat.
3 cups All-purpose flour, 1 tbsp Baking powder, 2 tbsp Granulated sugar, 1 tsp Kosher salt, 3/4 cup Unsalted butter
In a medium-size bowl whisk together the sweet potato puree and buttermilk.
1 cup Mashed sweet potatoes, 3/4 cup Buttermilk
Add the buttermilk mixture to the flour mixture and stir just until it starts to come together in a ball.
Turn the dough out onto a lightly floured work surface. Gently start folding the dough over onto itself 4-6 times. Pat it out into a 1-inch thick circle. Flour a 2-inch cutter, cut out the biscuits, and place them in the skillet. Gather the scraps and repeat.
Freeze the biscuits for at least 5 minutes. Bake for 15-20 or until golden brown.

Ensure your sweet potato puree, buttermilk, and butter are cold.
Don't overwork the dough, it will be crumbly when first mixed in the bowl. It will come together in the folding process.
I highly recommend grating the butter! Since incorporating this step in my biscuit making I get much flakier and tall biscuits.
DO NOT TWIST the biscuit cutter. Cut straight down. Twisting will seal the edges and prevent the biscuits from rising evenly and tall.

Make Ahead, Storing, and Freezing - See the faq section.