Sweet Potato Biscuits

These Sweet Potato Biscuits are tender, buttery, and lightly sweet with brown sugar, cinnamon, and nutmeg. Serve them warm with honey butter or pair them with country ham for a delicious Southern twist on a classic biscuit.

Course Bread, Breakfast, Side Dish

Cuisine American, Southern

Keyword sweet-potato-biscuits

Prep Time 20

Cook Time 15

Total Time 35

Servings [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 unsalted 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 pan with parchment paper.
In a large 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 the texture of cornmeal.
In a separate medium bowl whisk together pureed sweet potatoes and heavy cream. Add wet ingredients to the flour mixture stirring with a rubber spatula just until moistened.
Turn dough out onto a lightly floured work surface. Roll or pat about 3/4-inches thick.
Use a floured biscuit 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, turkey, with soup, jam or honey butter.

Notes

Type of Flour - You can use all purpose flour adding 2 teaspoons baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt in addition to the salt in the recipe.
Heavy Cream - You can use whole milk, cold buttermilk or half and half in place of heavy cream.
Sweet Potatoes - You can use canned sweet potatoes and puree them yourself or bake a fresh sweet potato for the biscuit dough.
How to Bake Sweet Potato - Preheat the oven to 375°F. Clean and pat dry a large sweet potato. Pierce the surface 2-3 times with a fork. Place onto a sheet pan and bake for 45-50 minutes or until a knife glides in easily when inserted into the thickest portion. Cool completely then peel and puree.
Adjust Size - You can cut these biscuits into any shape or size that you like. A 2 inch biscuit cutter is what I would consider a classic size with a 3-inch cutter making a full size biscuit. These biscuits make a fantastic appetizer, too cut when cut into 1-inch rounds stuffed with ham. Depending on the size of the biscuits, the yield will vary.
Don't Knead the Dough - When turning the dough out onto a lightly floured surface, handle it gently and turn it only a couple of times, just enough to coat the dough with flour and keep it from sticking. Unlike yeast dough, biscuit dough doesn't need to be kneaded. In fact, overworking the dough can develop too much gluten, resulting in dry, tough biscuits instead of tender, flaky ones. The less you handle it, the better!
Serving Options - Serve these delicious biscuits simply slathered with butter and jam, stuffed with ham, turkey or meatloaf, alongside a bowl of chicken soup, vegetable beef soup or for brunch with your favorite eggs and breakfast fixings.

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