Sweet Potato Biscuits – Can't Stay Out of the Kitchen (2025)

Sweet Potato Biscuits – Can't Stay Out of the Kitchen (1)

Teresa Ambra

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Sweet Potato Biscuits are heavenly, indeed. Each mouthful practically melts-in-your-mouth! This wonderfulPaula Deenrecipe is so scrumptious to the taste buds. It’s not overly difficult to make either, as far as biscuits go. I made Sweet Potato Biscuits as a side for Taco Soup.These great tasting biscuits can just as easily be made for a nice country breakfast, or as a side with salad for lunch.

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Let me share one thing I did with this recipe. I rolled the dough out to about an inch to an inch-and-a-half thickness before cutting with a biscuit cutter. That allowed the biscuits to raise to a nice depth of two to three inches, rather than having flat, tough biscuits. There weren’t quite as many biscuits this way. But we prefer thick biscuits rather than flat ones that barely raise.

This is a fantastic Sweet Potato Biscuit recipe. Certainly the best one I’ve ever tried. Consider making up this marvelousPaula Deen recipe with my changes the next time you bake biscuits. I think you will be quite pleased with the result.

Sweet Potato Biscuits practically melt-in-your mouth!

I rolled out my biscuit dough to about 1-inch to 1 1/2-inch thickness. That way, the biscuits raised up nice and high. We prefer our biscuits to have this type of depth rather than being flat and tough.

Serve with butter alone. Or add honey, apple butter or preserves of your choice.

Sweet Potato Biscuits are terrific for breakfast or dinner.

Here’s what I did.

Stir together UNBLEACHED all-purpose flour (bleached flour toughens baked goods), sugar, salt and baking powder. (I doubled the original recipe so ingredients will be more than recipe amounts).

Bake or boil potatoes. Mash with a potato masher. Then add softened butter and work butter into mashed potatoes until all the butter has dissolved.

Add sweet potato mixture to flour mixture.

Stir sweet potato mixture and flour mixture together.

Add enough milk to make the dough of the right consistency. I added the lowest quantity of milk.

Place dough on a floured surface. Work flour into dough and knead very lightly working flour into the dough for about a minute or so.

Here I’m working the dough, pulling the dough toward me with one hand and pushing back with the other.

I actually didn’t roll out the dough. I shaped it just like this with my hands as I was kneading it. Cut biscuits with a biscuit cutter or glass.

Spray a glass baking dish with cooking spray. Place biscuits in prepared baking dish. Brush tops of biscuits with melted butter. Bake at 450 for about 15-20 minutes or until done. Because my biscuits were so thick to begin with, mine took 22 minutes to cook thoroughly.

Remove biscuits from oven. Brush biscuits with melted butter again.

Serve biscuits as desired.

I rolled up even the end pieces of the dough and used every scrap. Those biscuits aren’t quite as pretty but they sure tasted great!

Sweet Potato Biscuits are great to serve for country breakfasts! Add a little ham, sausage or eggs and you’re good to go. Don’t forget the grits!

I couldn’t wait to sample these tasty biscuits after they came out of the oven.Sweet Potato Biscuits are nice and fluffy.

Here’s the recipe.

(Recipe adapted from Paula Deen)

Sweet Potato Biscuits – Can't Stay Out of the Kitchen (20)

Sweet Potato Biscuits

Sweet Potato Biscuits – Can't Stay Out of the Kitchen (21)Teresa Ambra

Sweet Potato Biscuits are so mouthwatering you won't be able to stop eating them! This delicious Paula Deen biscuit recipe just melts-in-your-mouth and includes sweet potatoes. Great biscuit recipe to serve as a side for breakfast, with salads at lunch, or soup for dinner. This is southern-style comfort food at its best!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 8

Calories 167 kcal

Equipment

  • 2 large mixing bowls

  • 1 potato masher

  • 1 Rolling Pin

  • 1 biscuit cutter or glass

  • measuring cups

  • measuring spoons

Ingredients

  • 2 heaping tablespoons granulated sugar
  • 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 4 tsp. baking powder
  • 1/4 cup unsalted butter softened (1/2 stick)
  • 2 tbsp. 2% milk or more, depending on the moisture of the potatoes
  • 1 cup sweet potatoes cooked and mashed
  • 1/2 tsp. kosher salt or sea salt
  • 2 tbsp. butter melted

Instructions

  • Preheat oven to 450°.

  • Sift together flour, sugar, baking powder and salt.

  • In a large mixing bowl, mash sweet potatoes with a potato masher.

  • And softened butter and mash until butter dissolves into the sweet potatoes.

  • Add flour mixture to the potato mixture and stir to make until a soft dough forms.

  • Add milk, a tablespoon at a time.

  • Use only as much as necessary to get the ingredients to adhere.

  • Turn dough out onto a floured board and knead lightly until dough looks smooth—1-2 minutes.

  • Roll dough out to 1-inch thickness.

  • Cut dough with a biscuit cutter or glass.

  • Spray cookie sheets or glass baking dish with cooking spray.

  • Place biscuits on prepared baking sheets.

  • Brush melted butter on tops and sides of biscuits.

  • Bake about 15-20 minutes or until done.

  • (Because I made my biscuits a lot thicker than the original recipe called for, they took 22 minutes to bake.)

  • Brush biscuits with melted butter again after removing from oven.

Notes

NOTE:If biscuits seem to be browning too fast, lower the temperature or tent with foil.

Recipe adapted from Paula Deen.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 167kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 23mgSodium: 416mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 2632IUVitamin C: 0.4mgCalcium: 160mgIron: 1mg

Keyword biscuits, bread, breakfast, sweet potatoes

Tried this recipe?Let us know how it was!

[b]Sweet Potato Biscuits[/b]

Recipe Type: Breads, Rolls and Muffins

Cuisine: American

Author: Teresa Ambra adapted from [url href=”http://www.foodnetwork.com/recipes/paula-deen/sweet-potato-biscuits-recipe.html” target=”_blank” title=”paula deen sweet potato biscuits”]Paula Deen[/url]

Prep time:

Cook time:

Total time:

Serves: 8

Delicious Paula Deen melt-in-your-mouth biscuit recipe using sweet potatoes. Great biscuit recipe to serve as a side for breakfast or for salads at lunch or soup at dinner.

Ingredients

  • 2 heaping tablespoons sugar
  • 1 ¼ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 4 tsp. baking powder
  • ¼ cup (1/2 stick) butter, softened
  • 2-4 tbsp. milk (depending on the moisture of the potatoes)
  • 1 cup mashed, cooked sweet potatoes
  • ½ tsp. kosher or sea salt
  • melted butter

Instructions

  1. Preheat oven to 450°.
  2. Sift together flour, sugar, baking powder and salt.
  3. In a large mixing bowl, mash sweet potatoes with a potato masher.
  4. And softened butter and mash until butter dissolves into the sweet potatoes.
  5. Add flour mixture to the potato mixture and stir to make until a soft dough forms.
  6. Add milk a tablespoon at a time.
  7. Use only as much as necessary to get the ingredients to adhere.
  8. Turn dough out onto a floured board and knead lightly until dough looks smooth—1-2 minutes.
  9. Roll dough out to 1-inch thickness.
  10. Cut dough with a biscuit cutter or glass.
  11. Spray cookie sheets or glass baking dish with cooking spray.
  12. Place biscuits on prepared baking sheets.
  13. Brush melted butter on tops and sides of biscuits.
  14. Bake about 15-20 minutes or until done. (Because I made my biscuits a lot thicker than the original recipe called for, they took 22 minutes to bake.)
  15. Brush biscuits with melted butter again after removing from oven.

Notes

If biscuits seem to be browning too fast, lower the temperature.

We served Sweet Potato Biscuits with Taco Soupwhen I reheated the soup after freezing it for a week, but Sweet Potato Biscuits are great as a side to almost any meal.

Sweet Potato Biscuits are wonderful biscuits your whole family will enjoy.I loved these heavenly biscuits.

Sweet Potato Biscuits are flavorful and tasty and sure to please even the most finicky appetite!

Bacon Cheddar Biscuits

Pumpkin Pie Biscuits

Red Lobster’s Cheddar Bay Biscuits

Sweet Potato Biscuits – Can't Stay Out of the Kitchen (28)

Sweet Potato Biscuits

Sweet Potato Biscuits – Can't Stay Out of the Kitchen (29)Teresa Ambra

Sweet Potato Biscuits are so mouthwatering you won't be able to stop eating them! This delicious Paula Deen biscuit recipe just melts-in-your-mouth and includes sweet potatoes. Great biscuit recipe to serve as a side for breakfast, with salads at lunch, or soup for dinner. This is southern-style comfort food at its best!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 8

Calories 167 kcal

Equipment

  • 2 large mixing bowls

  • 1 potato masher

  • 1 Rolling Pin

  • 1 biscuit cutter or glass

  • measuring cups

  • measuring spoons

Ingredients

  • 2 heaping tablespoons granulated sugar
  • 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 4 tsp. baking powder
  • 1/4 cup unsalted butter softened (1/2 stick)
  • 2 tbsp. 2% milk or more, depending on the moisture of the potatoes
  • 1 cup sweet potatoes cooked and mashed
  • 1/2 tsp. kosher salt or sea salt
  • 2 tbsp. butter melted

Instructions

  • Preheat oven to 450°.

  • Sift together flour, sugar, baking powder and salt.

  • In a large mixing bowl, mash sweet potatoes with a potato masher.

  • And softened butter and mash until butter dissolves into the sweet potatoes.

  • Add flour mixture to the potato mixture and stir to make until a soft dough forms.

  • Add milk, a tablespoon at a time.

  • Use only as much as necessary to get the ingredients to adhere.

  • Turn dough out onto a floured board and knead lightly until dough looks smooth—1-2 minutes.

  • Roll dough out to 1-inch thickness.

  • Cut dough with a biscuit cutter or glass.

  • Spray cookie sheets or glass baking dish with cooking spray.

  • Place biscuits on prepared baking sheets.

  • Brush melted butter on tops and sides of biscuits.

  • Bake about 15-20 minutes or until done.

  • (Because I made my biscuits a lot thicker than the original recipe called for, they took 22 minutes to bake.)

  • Brush biscuits with melted butter again after removing from oven.

Notes

NOTE:If biscuits seem to be browning too fast, lower the temperature or tent with foil.

Recipe adapted from Paula Deen.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 167kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 23mgSodium: 416mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 2632IUVitamin C: 0.4mgCalcium: 160mgIron: 1mg

Keyword biscuits, bread, breakfast, sweet potatoes

Tried this recipe?Let us know how it was!

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30 Comments

  • Sweet Potato Biscuits – Can't Stay Out of the Kitchen (30)

    Kallie

    September 25, 2018 at 5:31 pm

    Mine didn’t rise. Did I use too much flour?

    Reply

    1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (31)

      Teresa

      September 26, 2018 at 9:57 am

      Hey, Kallie. A couple of things…You can’t be heavy handed when working the biscuit dough. In other words, try not to overwork the dough. The baking powder needs to be fresh. I always roll out the dough to an inch or even two inches in depth. If you roll the dough too thin they tend to harden and not rise as much. Also, your oven may be too hot. That will cook cookies and biscuits so fast that they don’t raise and spread properly. Maybe try about 25 degrees cooler and cook a little bit longer. See if these suggestions help.

      Reply

    2. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (32)

      Doc

      August 31, 2024 at 8:48 am

      Used the air fryer to bake these …turned out fantastic.thanks for the recipe.

      Reply

      1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (33)

        Teresa Ambra

        August 31, 2024 at 3:06 pm

        So glad you enjoyed the recipe! I never thought of using the air fryer to bake them. Great idea.

        Reply

  • Sweet Potato Biscuits – Can't Stay Out of the Kitchen (34)

    Deb

    November 21, 2016 at 9:23 am

    What about adding a little cinnamon to the batter? think I will try that– love cinnamon with sweet potatoes.

    Reply

    1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (35)

      Teresa

      November 21, 2016 at 9:36 am

      Hey Deb, that sounds like an excellent idea. I bet it would be good served with a honey-cinnamon butter, too. Thanks for sharing.

      Reply

      1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (36)

        gayle

        December 6, 2016 at 7:12 pm

        Or sweet cinnamon apple butter.

        Reply

        1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (37)

          Teresa

          December 7, 2016 at 4:24 pm

          🙂

          Reply

      2. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (38)

        Christine Bennett

        December 26, 2020 at 12:38 am

        I used leftover sweet potatoes from Thanksgiving and these were just delicious. Thanks for the recipe!

        Reply

        1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (39)

          Teresa

          December 28, 2020 at 5:34 am

          Hi, Christine. I bet they were terrific that way. Thanks for stopping by and letting me know.

          Reply

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  • Sweet Potato Biscuits – Can't Stay Out of the Kitchen (51)

    Trish – Mom On Timeout

    October 29, 2014 at 6:06 pm

    These are happening STAT. Pinned!

    Reply

    1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (52)

      Teresa

      October 29, 2014 at 6:24 pm

      Hey, Trish. They are SO wonderful. I could have just ate them all day long with nothing else! 🙂 Hope you enjoy.

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  • Sweet Potato Biscuits – Can't Stay Out of the Kitchen (54)

    Baker Barb

    April 26, 2014 at 9:30 pm

    Sweet Potato Biscuits – Can't Stay Out of the Kitchen (55)
    I just made these and they were fantastic! Mine did brown a bit at the 15 minute mark but it’s probably because I was using the ‘convection oven’ feature. Warm, fluffy, tasty – we gobbled them up. Thanks so much for sharing this recipe! (I am definitely keeping….)

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    1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (56)

      Teresa

      April 28, 2014 at 1:01 pm

      I am so glad you enjoyed them! We thought these delicious biscuits were spectacular! Thanks for letting me know how they turned out.

      Reply

  • Sweet Potato Biscuits – Can't Stay Out of the Kitchen (57)

    Charity

    April 15, 2014 at 4:06 pm

    Sweet Potato Biscuits – Can't Stay Out of the Kitchen (58)
    Wow. I just made these and was compelled to leave a comment praising this recipe! Holy moly, why had I never heard of this before? I’m always looking for sneaky ways to get veggies in comfort food, so this is an extra good one. Keeper for sure!

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    1. Sweet Potato Biscuits – Can't Stay Out of the Kitchen (59)

      Teresa

      April 16, 2014 at 10:44 am

      I am so glad it worked out well for you Charity. We LOVED the recipe – especially since I made them thicker so they puffed up really nice. This is a great side for any kind of soup or salad, too! Thanks for stopping by.

      Reply

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5 from 3 votes (1 rating without comment)

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