Paula Deen Sweet Potato Biscuits

Paula Deen sweet potato biscuits are an easy Southern side made with mashed sweet potatoes, butter and flour, ready in 20 minutes. Save this Southern comfort food recipe for Sunday dinner, church supper or the holiday table, because the dough comes together in one bowl.

Add the milk one tablespoon at a time, since the moisture in mashed sweet potatoes changes from batch to batch. Pour it in all at once and the dough turns sticky and the biscuits spread flat instead of rising.

Paula coats the tops with melted butter before baking, which gives these a golden, soft crust that plain biscuit recipes don't get. The sweet potato also makes the crumb tender and a little sweet, so you don't need a lot of sugar.

Paula Deen Sweet Potato Biscuits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

175

kcal

Mashed sweet potato makes these biscuits soft, tender and lightly sweet inside. Once baked, the butter-brushed tops turn golden and slightly crisp.

Ingredients

• 2 heaping tablespoons sugar
  

• 1 1/4 cups all purpose flour
  

• 4 teaspoons baking powder
  

• 1/4 cup (1/2 stick) Butter
  

• 3/4 cup mashed cooked sweet potatoes
  

• 1/2 teaspoon salt
  

• 2-4 tablespoons (depending on the moisture of the potatoes) milk
  

Directions

• Preheat and sift: Preheat the oven to 450°F, then sift together 1 1/4 cups all purpose flour, 2 heaping tablespoons sugar, 4 teaspoons baking powder and 1/2 teaspoon salt. Sifting keeps the baking powder evenly spread, so the biscuits rise the same all the way across.
• Mix the potato base: Mix 3/4 cup mashed cooked sweet potatoes and 1/4 cup (1/2 stick) butter together in a separate large bowl. Make sure the sweet potatoes are smooth, so you don't get lumps in the dough.
• Make the dough: Add the flour mixture to the potato mixture and stir to make a soft dough. Then add 2 to 4 tablespoons milk, one tablespoon at a time, and keep cutting it in until the dough holds together.
• Knead lightly: Turn the dough out onto a floured board and toss it lightly. Stop once the outside of the dough looks smooth, because overworking it makes the biscuits tough.
• Roll and cut: Roll the dough out to 1/2 inch thick and cut it with a biscuit cutter. Place the biscuits on a greased pan, then coat the tops with melted butter.
• Bake the biscuits: Bake for about 15 minutes. If the biscuits brown too fast, lower the oven temperature, since sweet potato dough darkens quickly.

Tools for this recipe

• Cuisinart fine mesh strainer set, J.K. Adams French rolling pin, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned sweet potatoes for these biscuits?

Yes, drain them well and mash them until smooth. Canned sweet potatoes hold more water, so you may need less milk, and you should add it a little at a time.

How do I store leftover sweet potato biscuits?

Keep them in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Warm them in a 350°F oven for a few minutes so they soften up again.

Can I make the dough ahead of time?

I wouldn't, because the baking powder starts working once it meets the wet ingredients. You can bake the biscuits ahead and rewarm them, which works much better.

What if I don't have a biscuit cutter?

A thin-rimmed drinking glass works fine, so dip the rim in flour first. Press straight down without twisting, because twisting seals the edges and keeps the biscuits from rising.

Why did my sweet potato biscuits turn out dense?

Overworking the dough is the usual reason, along with adding too much milk. Handle it as little as you can and add the milk slowly, so the dough stays soft but not sticky.