Fluffy Sweet Potato Biscuits Recipes

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SWEET POTATO BISCUITS



Sweet Potato Biscuits image

These old-fashioned Southern-style Sweet Potato Biscuits are flaky, fluffy and just like Grandma made them!

Provided by Blair Lonergan

Categories     Breakfast     Side Dish

Time 33m

Number Of Ingredients 6

3 cups self-rising flour ((such as White Lily brand))
2 tablespoons granulated sugar
½ cup (1 stick) salted butter, cubed and chilled
1 ½ cups cold mashed cooked sweet potatoes
¾ cup cold whole buttermilk, plus more as needed
1 tablespoon salted butter, melted

Steps:

  • Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
  • In a large bowl, whisk together self-rising flour and sugar.
  • Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
  • In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
  • Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
  • Press dough to 1-inch thickness.
  • Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
  • Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
  • Preheat oven to 450°F.
  • Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

Nutrition Facts : ServingSize 1 biscuit, Calories 259 kcal, Carbohydrate 36 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g

SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes 8

Number Of Ingredients 8

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

Steps:

  • Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
  • Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
  • Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Puréed sweet potatoes not only add beautiful coloring to these biscuits but it makes them soft, moist and fluffy. You'll need cooked sweet potatoes, sugar, baking powder, flour, butter, salt and milk. Enjoy with homemade apple or honey butter!

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

2 heaping tablespoons sugar
1 1/4 cups all purpose flour
4 teaspoons baking powder
1/4 cup (1/2 stick) butter
3/4 cup mashed cooked sweet potatoes
1/2 teaspoon salt
2-4 tablespoons (depending on the moisture of the potatoes) milk

Steps:

  • Preheat the oven to 450 °F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes about 15-18 biscuits.

SWEET POTATO BISCUITS WITH HONEY BUTTER



Sweet Potato Biscuits with Honey Butter image

Paula Deen's sweet potato biscuits are delicious as a side dish or slathered with honey butter for breakfast.

Categories     Breads

Time 30m

Yield Makes about 10 biscuits

Number Of Ingredients 10

¾ cup cooked mashed sweet potato (from one large sweet potato)
⅓ - ½ cup whole milk, as needed
1½ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks
1 stick (½ cup) unsalted butter, softened
2 tablespoons honey
¼ teaspoon cinnamon

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • In a small bowl, whisk together the mashed sweet potatoes and ⅓ 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 within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
  • Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
  • Sprinkle a small handful of 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 ¾-inch round. Using a 2½ inch-round biscuit cutter or glass, 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. Serve warm with honey butter.
  • In a small bowl, beat together the butter, honey and cinnamon.
  • Note: The nutritional information does not include the honey butter.
  • Freezer-Friendly Instructions: The biscuits can be baked and then frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.

Nutrition Facts : ServingSize 1 biscuit, Calories 157, Fat 7 g, Carbohydrate 20 g, Protein 3 g, SaturatedFat 5 g, Sugar 4 g, Fiber 1 g, Sodium 125 mg, Cholesterol 19 mg

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Light and fluffy biscuits made with sweet potato puree, for slightly sweet tender moist biscuit.

Provided by Kristen Chidsey

Categories     Bread

Time 22m

Number Of Ingredients 7

1 1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold butter (cubed)
1/3-2/3 cup buttermilk
3/4 cup mashed cooked sweet potato
1 tablespoon maple syrup

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Fit the food processor with the dough blade (the dull blade). Pulse together the flour, baking powder, and salt together. Add in the butter and pulse until it lookd like peas (see photo).
  • Mix together 1/3 cup buttermilk, maple syrup, and sweet potato together.
  • Add to dough and pulse until dough just comes together.
  • Pour dough onto a floured work surface and gently knead the dough together into a disk. Pat down to 1 inch thickness using your hands. Use a 2-3/4 inch circle cookie cutter to cut into biscuits.
  • Place onto the baking sheet and brush with additional buttermilk if desired for a golden exterior.
  • Bake for 12-15 minutes, until browned.

Nutrition Facts : Calories 126 kcal, Carbohydrate 19 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 310 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Provided by Food Network

Categories     dessert

Time 35m

Yield 15 biscuits

Number Of Ingredients 6

2 cups cooked, mashed sweet potatoes
1 stick butter, melted
1 1/4 cups milk
4 cups self-rising flour
Pinch baking soda
3 tablespoons sugar

Steps:

  • Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to 10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in a 400-degree oven for 15 to 20 minutes or until brown.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Provided by POOTER301

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 8

Number Of Ingredients 7

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
  • Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g

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