In 1976, Mildred Cotton Council opened Mama Dip’s Kitchen, named for the childhood nickname given to her by her siblings because her height and long arms allowed her to dip a ladle all the way into the bottom of the rain barrel. The restaurant is a Chapel Hill institution, serving up Southern-style family meals, including these sweet potato biscuits.–Editors of Southern Living Magazine
LC Slap Some Ham Or Turkey On These Note
Would a biscuit by any other name taste as sweet? These wee sweet potato darlings are pretty spectacular, though they fall more into the dense-yet-tender camp than the flaky, crisp-edged biscuit camp. Whatever you wanna call them, their faint sweetness plays just as nice with butter as it does with some ham or turkey that you slapped on a sliced biscuit. If you don’t own a biscuit cutter and don’t care about going a little rogue, use the lid of a jar in its place.
Special Equipment: 2-inch round biscuit or cookie cutter
Sweet Potato Biscuits Recipe
- Quick Glance
- 25 M
- 45 M
- Makes 2 to 3 dozen
- 4 cups self-rising flour*
- 1/8 teaspoon baking soda
- 3 tablespoons granulated sugar
- 2 cups cooked and mashed sweet potatoes*
- 1 stick (4 ounces) unsalted butter, melted, plus more for the pan
- 1 to 1 1/4 cups whole milk
- All-purpose flour, for the work surface
- 1. Preheat the oven to 400°F (204°C). Lightly butter 2 baking sheets.
- 2. Whisk together the flour, baking soda, and sugar in a large bowl. Make a well in the center.
- 3. Stir together the sweet potatoes, butter, and 1 cup milk in a large bowl until well blended. Pour this into the flour mixture and stir with a fork just until the dough comes together and pulls in the dry ingredients. The dough should be soft and sticky, but not wet. If necessary, add the remaining 1/4 cup milk, a little at a time, to moisten the dough.
- 4. Lightly sprinkle your work surface with all-purpose flour. Turn the dough out and knead it gently 8 to 10 times. Pat or roll the dough to 3/4-inch thickness. Stamp out biscuits with the 2-inch round cutter; do not twist the cutter. Dip the cutter in all-purpose flour if the dough sticks. Reshape the dough scraps once and cut as many more biscuits as you can. Place the biscuits on the prepared baking sheets.
- 5. Bake for 15 minutes or until firm and golden brown. Let cool slightly before serving.
*Cooked Sweet Potatoes Note
- To cook sweet potatoes, select small spuds and either boil the unpeeled potatoes in a saucepan of salted water or roast them in a 375°F (190°C) oven or microwave until very tender. Let the sweet potatoes cool until you can handle them, then slip off and discard the skins. Using a fork, mash the sweet potatoes. The mashed potato pulp should have the consistency of canned pumpkin. If the pulp is too wet, spoon it into a wire-mesh strainer lined with a paper towel. Place the strainer over a bowl, refrigerate for at least 1 hour and up to overnight, and then discard the collected liquid.
*Self-Rising Flour Note
- We know self-rising flour isn’t necessarily a staple in everyone’s pantry, so we want to share how to make your own self-rising flour. We use this very easy equation: 1 cup of self-rising flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 1 cup all-purpose flour.
Hungry for more? Chow down on these:
- Sweet Potato Breakfast Biscuits from How Sweet It Is
- Herbed Sweet Potato Drop Biscuits with Honey Butter from A Sweet Spoonful
- Sweet Potato Cornbread from Leite's Culinaria
- Rachel’s Very Beginner’s Cream Biscuits from Leite's Culinaria
Sweet Potato Biscuits Recipe © 2014 Editors of Southern Living Magazine. Photo © 2014 Hélène Dujardin. All rights reserved.
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