Sandra This Paula Deen Sweet Potato Biscuits Recipe is a fluffy and tender recipe, which is made with mashed sweet potatoes and butter. It’s the perfect fall side dish, ready in about 30 minutes.
Paula Deen Sweet Potato Biscuits Recipe Ingredients
- 1 ¼ cups all-purpose flour
- 2 heaping tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon Salt
- ¼ cup (½ stick) cold Butter, cubed
- ¾ cup mashed cooked sweet potatoes
- 2-4 tablespoons milk
- Melted butter, for brushing
How To Make Paula Deen Sweet Potato Biscuits
- Preheat and Mix Dry Ingredients: Preheat your oven to 450°F (230°C). In a large bowl, sift or whisk together the flour, sugar, baking powder, and salt.
- Combine Wet and Dry: In a separate large bowl, mix the mashed sweet potatoes and the cold, cubed butter together. Add the flour mixture to the potato mixture and mix until a soft dough begins to form.
- Add Milk and Knead: Add the milk, one tablespoon at a time, until the dough comes together. Turn the dough out onto a lightly floured board and toss lightly until the outside looks smooth.
- Cut the Biscuits: Gently roll or pat the dough out to a ½-inch thickness. Use a floured biscuit cutter to cut out the biscuits, pressing straight down without twisting.
- Bake Until Golden: Place the biscuits on a greased baking pan. Brush the tops with melted butter. Bake for about 15 minutes, or until golden brown.
Recipe Tips
- How much milk should I use? The moisture content of mashed sweet potatoes can vary greatly. Add the milk slowly, just one tablespoon at a time, until the dough is soft and manageable but not sticky.
- How do I get tender biscuits? The key is to not overwork the dough. Handle it as little as possible when mixing and kneading. The less you work the dough, the softer and more tender your biscuits will be.
- Can I use canned sweet potatoes? Yes, you can use canned sweet potato puree. Make sure to drain it very well to remove excess moisture before you begin.
- How do I keep the biscuits from getting tough? When cutting the biscuits, press the cutter straight down and pull straight up. Twisting the cutter can seal the edges of the biscuit, which prevents them from rising to their full, fluffy height.
What To Serve With Sweet Potato Biscuits
These slightly sweet and savory biscuits are a fantastic side dish, especially in the fall and for holiday meals.
- Served warm with a pat of salted butter and a drizzle of honey or maple syrup.
- Alongside a holiday ham or roasted turkey.
- With a hearty bowl of chili or beef stew.
- As the base for a breakfast sandwich with sausage or bacon.
How To Store Sweet Potato Biscuits
- Room Temperature: These biscuits are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: To restore their warmth and texture, reheat the biscuits in a 350°F (175°C) oven for about 5 minutes.
Sweet Potato Biscuits Nutrition Facts
- Serving Size: 1 biscuit
- Calories: ~120 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 4g
- Sugar: 5g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Dry biscuits are often the result of adding too much flour or not enough liquid. Be careful when measuring your flour (scoop and level, don’t pack) and add the milk slowly until the dough is soft and moist.
Yes. You can prepare the dough, cut out the biscuits, and place them on a baking sheet. Cover and refrigerate for a few hours before baking, or freeze them solid and then transfer to a freezer bag for longer storage. Bake from frozen, adding a few extra minutes to the time.
This recipe is specifically designed for the flavor and texture of sweet potatoes. Using regular white potatoes would result in a very different, more savory biscuit.
Try More Recipes:
Paula Deen Sweet Potato Biscuits Recipe
Description
Fluffy, tender, and slightly sweet biscuits made with mashed sweet potatoes, perfect as a side for holiday meals or a cozy breakfast treat.
Ingredients
Instructions
- Preheat oven to 450°F. Sift together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the mashed sweet potatoes and cold butter.
- Add the flour mixture to the potato mixture and mix to form a soft dough.
- Stir in milk, one tablespoon at a time, until the dough comes together.
- On a floured surface, gently knead, then pat the dough to a ½-inch thickness.
- Cut out biscuits with a floured cutter and place them on a greased pan.
- Brush the tops with melted butter and bake for about 15 minutes until golden brown.
Notes
- The amount of milk needed will depend on the moisture of your sweet potatoes, so add it gradually.
- Do not overwork the dough; handle it as little as possible for the most tender biscuits.
- Watch the biscuits closely in the hot oven to ensure they don’t brown too quickly.
- These biscuits are delicious served warm with a simple pat of butter.
