Becky Luigart-Stayner
Yield
16 servings (serving size: 1 biscuit)

Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the sweet potato biscuits will be tough.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

Step 3

Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.

Step 4

Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

Ratings & Reviews

Smells like sweet potato pie while baking

SuperBaker
January 04, 2016
My daughter made these and added a tsp. of vanilla and about a 1/2 tsp. each of cinnamon & nutmeg. The texture and taste was light and delish!

Lynne74's Review

ataborda
November 11, 2011
The biscuits turned out beautifully. I enhanced the recipe with vanilla paste, fresh grated nutmeg, cinnamon and a little heavy cream. I used my food processor to mix the dough and it worked well. I know I kind of changed the cooking light intent of the biscuits. The biscuits were fluffy, tasted wonderful and I can't wait to make another batch to again share with my family and neighbors.

ataborda's Review

PenelopeRB
November 07, 2011
I thought this recipe was horrible. I followed it exactly and they came out flat and bland. Not being a novice cook I do not believe this was due to my error.

SuperBaker's Review

sonora
September 22, 2011
So yummy! I used a bit more sweet potato then it asks for and I made the maple butter to go with it. It was a great combo, my husband loved them too

sonora's Review

steponme
December 06, 2010
Very bland, no discernable sweet potato flavor. These biscuits are very small. The dough was simple to make and easy to work with, but take care not to roll it too thin.

PenelopeRB's Review

Lynne74
October 16, 2010
Very good. I used fresh sweet potatoes. Replaced the non-fat milk with buttermilk as I had extra and that makes for a light and tender crumb. After reading reviews I also added cinnamon, nutmeg, and a little cardamom for more spice. I made the Old-Fashioned Chicken Potpie and used these biscuits as a topping (added after the first half hour of baking). Tasty! The extra biscuits baked at the same time and we get to enjoy them for breakfast.