BIG FLUFFY SWEET POTATO BISCUITS

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Big Fluffy Sweet Potato Biscuits - TSLCThese Sweet Potato biscuits are the best!  They are really good slathered with butter and honey and served with coffee. They are great as a snack or with a meal.  If you are not a sweet potato lover, you will still like these biscuits. They are just plain good! We love them for breakfast but they are good anytime.

3/4 cup sweet potato, boiled, peeled and mashed (1 medium sweet potato will do it)
2 cups all-purpose flour
1 tablespoons honey or sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
8 tablespoons butter, softened
2/3 cup buttermilk 
 
Whisk together the flour, sugar or honey, baking powder, salt, cinnamon and nutmeg in a large bowl.  Cut in the butter until mixture resembles coarse crumbs.  Add the mashed sweet potatoes and buttermilk. Stir to combine all ingredients and turn out onto a floured surface.  Cut out with biscuit cutter. (I use a 14 ounce size tin can to cut out these biscuits). Spray a baking sheet with cooking spray and bake in preheated 450 degree oven 12 to 15 minutes. Can brush the tops with melted butter.  Makes 10 to 12 biscuits depending on how large you make them.  Enjoy!
Big Fluffy Sweet Potato Biscuits - TSLC
 
Sweet Potato Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Sweet Potato Biscuits are the perfect way to start the day!

Course: Breakfast
Cuisine: American, southern
Keyword: easy biscuits, southern biscuits, sweet potato, sweet potato biscuits
Servings: 12 muffins
Author: The Southern Lady Cooks
Ingredients
  • 3/4 cup sweet potato boiled, peeled and mashed (1 medium sweet potato will do it)
  • 2 cups all-purpose flour
  • 1 tablespoons honey or sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 8 tablespoons butter softened
  • 2/3 cup buttermilk
Instructions
  1. Whisk together the flour, sugar or honey, baking powder, salt, cinnamon and nutmeg in a large bowl.  Cut in the butter until mixture resembles coarse crumbs.  Add the mashed sweet potatoes and buttermilk. Stir to combine all ingredients and turn out onto a floured surface.  Cut out with biscuit cutter. (I use a 14 ounce size tin can to cut out these biscuits). Spray a baking sheet with cooking spray and bake in preheated 450 degree oven 12 to 15 minutes. Can brush the tops with melted butter.  Makes 10 to 12 biscuits depending on how large you make them.

 
 
If you like this recipe, you might also like my recipe for Pumpkin Biscuits.
 
Don’t forget to Pin our Fluffy Sweet Potato Biscuit Recipe for later!
 

 

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6 Comments

  1. FAYE HARVEY says:

    CAN YOU USE BAKED SWEET POTATOES IN THIS RECIPE , HAVE SOME LEFT OVER FROM ANOTHER LUNCHEON ?

  2. Helen from Seattle says:

    I made these and what a delight they are! I enjoyed them greatly with some thick dark honey and butter. They were also a beautiful gift to take to friends with homemade soup. Thanks so much for the wonderful recipe that I will make again and again. :o)

  3. very very good all my family love it

  4. Have made these using canned pumpkin puree….not pie mix…..and they are pretty good, as well. Serve with fresh made roasted butternut squash soup and crisp fried country bacon……Fall supper is served!

  5. Martha Simpson says:

    They are also fabulous with cheddar cheese melted on top for breakfast!

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