These sweet potato biscuits are made with flour, sweet potatoes, butter, and sugar. Perfect for Thanksgiving turkey, glazed ham, or just butter and jam.
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
- 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.