Sweet Potato Biscuits
These sweet potato biscuits are made with flour, sweet potatoes, butter, and sugar. Perfect for Thanksgiving turkey, glazed ham, or just butter and jam.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups self-rising flour*
- 1/8 teaspoon baking soda
- 3 tablespoons granulated sugar
- 2 cups cooked and mashed sweet potatoes*
- 1 stick unsalted butter (melted, plus more for the pan)
- 1 to 1 1/4 cups whole milk
- All-purpose flour (for the work surface)
Instructions
- 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.