This Old Fashioned Sweet Potato Biscuits Recipe is the perfect southern side dish. Biscuits are soft and slightly sweet are delicious with grilled or baked meats, or all by themselves!
These biscuits go well with any meal. One of my favorite meals to enjoy these biscuits with is breakfast, consisting of fried eggs, bacon slices, and sliced tomatoes!
This old-fashioned sweet potato biscuit recipe is really quite basic, yet the taste of the finished product is anything but. The secret “sauce” to this recipe is starting out with a good sweet potato. I only use fresh sweet potatoes, and can’t really give any advice on sweet potato substitutes or using canned yams. While canned yams may work as well, I don’t have any experience using them for this recipe.
My family loves sweet potato biscuits and there is no holiday dinner and special occasion gatherings in our house where they are not served.
Main Ingredients Needed
Best Old Fashioned Sweet Potato Biscuits
- 2 cups of mashed sweet potatoes
- 4 tablespoons of Crisco
- 3/4 cup of sugar
- 3 cups of flour
- 3 teaspoons of baking powder
- 1/4 teaspoon of salt
- Start out with 4 medium-sized sweet potatoes. Bake for 1 hour at 350℉. Let cool down for 20 minutes, then peel off the skin.
- In a large mixing bowl, mash together 2 cups of sweet potatoes, Crisco shortening, and sugar
- Add in flour, baking powder, and salt, and blend thoroughly.
- Form mixture into 2″ sized biscuits. These biscuits will not rise as much as other biscuit recipes.
- Place on a baking sheet and bake at 450℉ for 15 minutes.
The key difference is the inclusion of sweet potato in the dough, which adds a unique sweetness and moistness to the biscuits. They also have a beautiful orange hue that makes them visually distinctive.
Yes, you can use canned sweet potato puree if fresh sweet potatoes aren’t available. Be sure to drain any excess syrup or liquid from the canned sweet potatoes before using.
The key to fluffy biscuits is not overworking the dough, which can activate the gluten in the flour and result in a denser biscuit. Mix the ingredients just until they come together and handle the dough as little as possible.
Sweet Potato Biscuits are versatile and can be served with both sweet and savory spreads. Try them with butter and honey for a sweet treat, or serve them with ham for a savory option.
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. Or, you can bake the biscuits and then reheat them in the oven just before serving.
Absolutely. Bake the biscuits as instructed, allow them to cool completely, then freeze them in a freezer-safe container or bag. They can be reheated in the oven straight from the freezer.
Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend. Just be aware that this may slightly alter the texture of the biscuits.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.