Sweet Potato Biscuits
- Carlena Davis
- Oct 24, 2021
- 2 min read
Updated: Oct 24, 2021
Ingredients to Make Sweet Potato Biscuits
1 medium sweet potato, baked
1/3 cup of milk plus a few tablespoons as needed
1-1/2 cups of all-purpose flour
2 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon salt
6 tablespoons of very cold butter, cut into cubes
Honey Butter
1 jar of Honey Butter, I get mine from Whole Foods
1/2 teaspoon of cinnamon sugar
Melt a few tablespoons of butter in the microwave and add cinnamon sugar and combine well.
Directions to Make Sweet Potato Biscuits
Preheat the oven to 425°F. Line a baking sheet with parchment paper
In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter throughout the flour mixture.
Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining a tablespoon of milk a little at a time until the dough is just moistened and holds together. I added about three tablespoons to get it where I wanted it.
Sprinkle flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Brush honey cinnamon butter on top.
the tip about keeping the butter in pea-sized chunks is crucial for texture, and something i always watch for. the honey butter with cinnamon sugar sounds like a perfect pairing, especially for a holiday brunch. appreciate the clear, step-by-step instructions for the food processor method. AI Image Editor
Bookmarking — these are going to fly off the brunch table. Side note for the STST team: with 14+ recipe categories and a growing archive that's gotten serious traction (17K+ subscribers, TikTok, the upcoming shop), a sortable "Recipe Finder" landing page (filter by meal + occasion + ingredient on hand + cook time) would dramatically improve repeat visits. I help small food creators build that with a copy web ai — Figma to working recipe-filter page in an evening. Worth a chat before the holiday traffic spike, Carlena.
The "pea-size chunks of butter throughout" step is the difference between a fluffy biscuit and a brick — every Southern grandma knew it, and most modern recipes skip it. I run a small Southern food account on IG and use an NanoBanana AI image editor to fix overhead biscuit shots before posting (kitchen lighting flattens layers, and these need to look like they pull apart). Carlena's Honey Butter pairing is going on the Thanksgiving table this year. Thank you for the recipe.
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