Photo: Hector Sanchez; Styling: Buffy Hargett Miller 
Hands-on Time
30 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 3 dozen

Serve these from-scratch biscuits warm with butter, honey, and jam, along with two platters--one with seared slices of country ham and pepper jelly and another with deli ham and pimiento cheese.

How to Make It

Step 1

Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.

Step 2

Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened.

Step 3

Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. (Do not twist cutter.) Place rounds on a parchment paper-lined baking sheet.

Step 4

Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.

Ratings & Reviews

Sweet Potato Biscuits for the holidays

Samuel
December 23, 2015
Just pulled out our first batch of homemade sweet potato biscuits. We drive 35 miles to a local cafe which serves delicious sweet potato biscuits. No need to now! Great recipe. We used locally grown Chowan Co. sweet potatoes and our sample batch with sliced ham was delightful! My wife calls them Butler Biscuits since her butler (me!) made them. Some recipes suggest cinnamon, nutmeg, clove, etc. Believe me, this recipe doesn't need any other ingredients. Superb!