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
 
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5 from 1 vote

Sweet Potato Biscuits

These Sweet Potato Biscuits are the perfect way to start the day!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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

  • 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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5 Secrets to Old-Fashioned
Southern Cooking

FREE EMAIL BONUS

Tips, tricks & recipes to cook Southern food just like Grandma used to!