Sweet Potato Biscuits

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"To me, sweet potato biscuits evoke feelings of warmth and comfort and a down home cooked breakfast. I make these with a yellow fleshed variety of sweet potato. There are actually a number of varieties of sweet potato which will have different colored skins and different colored flesh. The normal variety usually seen in the American market will have orange flesh, and that's alright, it won't affect the flavor of your biscuit, but give it a rich golden color. So if that's what you have, feel free to use them."

Original recipe yields 12 servings


  • Serving Size: 1 (50.7 g)
  • Calories 165.9
  • Total Fat - 9.5 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 9.2 mg
  • Sodium - 213 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.5 g
  • Protein - 3.3 g
  • Calcium - 22.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450° F.

Step 2

Sift together 2 cups of the flour, baking powder, salt and sugar in a mixing bowl. Reserve the remaining 1/4 cup for later.

Step 3

Using a pastry blender, work in the lard, butter or shortening until the mixture until the mixture resembles coarse crumbs. You can also pulse the dough in your food processor if you prefer.

Step 4

Whisk together the mashed sweet potato with the buttermilk in a small bowl.

Step 5

Make a well in the center of the flour mixture in your mixing bowl, and pour the buttermilk/potato mix into this. Use a spatula to gently mix the wet and dry ingredients together. If the mixture is very wet, add some of the remaining flour to adjust the dough. It should be tacky, but not overly wet.

Step 6

Sprinkle some flour on your work surface and roll out the dough to about 1/2-inch thick and cut out with a biscuit cutter or suitable substitute.

Step 7

Place biscuits on a parchment or silicone lined baking sheet. If the sides touch, they will have softer sides, as would they if they touch the sides of the pan. If you like crispier sides, leave them a bit apart.

Step 8

Bake in a preheated oven about 12 minutes or until golden brown.

Tips & Variations

No special items needed.