I have been wanting to post this Southern Sweet Potato Biscuits recipe for quite a while, but just couldn’t figure out how to create a post good enough to express the “perfection” of these biscuits. Often, I will get what I think are fantastic ideas in the middle of the night. I keep a pencil and paper next to my bed just in case I somehow get “enlightened” at 2 or 3 in the morning.
As we all know, problems that are really mole hills seem like they are mountains in the middle of the night. I am afraid that what I thought was one of the best openers for this blog, well…wasn’t quite as great as I had remembered. I couldn’t even read my writing so I gave it to Scott for him to decipher. As he began to read, my thoughts began coming back to me and I realized that I may not have been very “enlightened” after all. We got a real laugh from my simile, but actually there is truth in my statement. Here goes,
“Biscuits are to the Southern Table like a baseball is to the game of baseball.” Southerners, is this true? Yes. It really is. Many Southerners won’t even eat without a biscuit accompanying their meals. My step-dad is like that. Call us spoiled, but it is just the Southern way.
Scott loves bread – bread of all kinds; cornbread, banana bread, rustic bread, white bread, sour dough bread, bread sticks…I feel like I am on the ship with Bubba from Forrest Gump talking about Bubba’s beloved shrimp. Scott was the taste expert in this recipe. He knows breads like Bubba knows shrimp (I am full of similes today). Scott is a great baker. We have tested this recipe often and it is a winner every time!
Sweet potatoes give the biscuit a nice texture. The biscuits are never dry, have just the right amount of natural sweetness (not too much, not too little), are perfect to pair with red meats, chicken, and the vegetable plate. They seem lighter than regular biscuits and melt in your mouth bringing the perfect satisfaction. Left over, sweet potato biscuits are great with eggs, bacon, or sausage along with blackberry jam or just a pat of butter. You could also split the biscuits and place them over a chicken pot pie or beef casserole.
I think preparing them in the cast iron skillet makes them that much better. It seems to me that just about everything tastes better cooked in a cast iron skillet.
I want to give you a few hints for preparing these biscuits. Don’t handle the dough very much – less is best. Freeze the butter – this will make your biscuits light and flaky. They don’t rise much in the oven, so when cutting them out (I use a mason jar), cut them to the thickness that you want them to be. Don’t twist the cutter or jar!
Also, place them close together, but not touching as you would do in other recipes. Scott, the kids, and I think these biscuits are the best we have ever had. I hope this recipe goes into your “Keeper Box” to hand down for generations! Happy Cooking!
For another favorite sweet potato recipe, check out my Creamy Sweet Potato Soup Recipe here.
Southern Sweet Potato Biscuits You Will Love!
mashed sweet potato (about 1 medium to large potato)
Pre-heat oven to 400 degrees. Combine dry ingredients in a large bowl. In a separate bowl, mix milk and sweet potatoes until combined.
Cut frozen butter into small cubes and blend into the flour mixture using your fingers. Take care not to melt the butter (handle as little as possible). Add wet mixture into the dry and lightly mix dough with your hands to combine. Bring the mixture together and once together turn out onto a floured surface (the dough will look very shaggy). Press it into a 9 x 6 rectangle (approximately 2 inches thick). Cut the dough into rounds. Gather leftover dough, and repeat until you have 8 large biscuits. If you want a lot of small biscuits, roll dough out to 3/4 inch thickness and cut biscuits using the size cutter you would like.
Place biscuits in a skillet and bake until bottoms turn golden brown, about 12 – 15 minutes.