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Sweet Potato Biscuits
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Sweet Potato Biscuits

Course Bread, Breakfast, Side Dish
Cuisine American, Southern
Keyword biscuit-recipes, sweet-potato-biscuits
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 [3] inch biscuits
Calories 298kcal
Author Melissa Sperka

Ingredients

  • 2 cups self rising flour
  • 1/4 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/2 cup cold butter cubed
  • 1/2 cup cooked and pureed sweet potatoes
  • 1/2 cup heavy cream plus additional to brush tops

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In a medium mixing bowl use a whisk to sift together self rising flour, brown sugar, cinnamon, salt and nutmeg. Cut in the cold butter using a pastry blender or pulse in a food processor until it resembles cornmeal.
  • In a separate medium bowl whisk together pureed sweet potatoes and cream. Add to the dry ingredients mixing just until moistened.
  • Turn dough out onto a lightly floured surface. Roll or pat about 3/4 inches thick.
  • Use a floured cutter and cut into the desired size. (I used a 3 inch biscuit cutter.)
  • Place onto the baking sheet about 2 inches apart and brush the tops with additional cream. Place into the oven and bake for 12-15 minutes until golden.
  • Serve hot with a slice of country ham or honey butter.

Notes

To make homemade sweet potato puree, bake two medium or one large sweet potatoes at 375°F for 50 minutes. Cool and peel. Puree the pulp, freezing any extra for a future batch of sweet potato biscuits.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg