Recipe For Potato Biscuits
Old-fashioned sweet potato biscuits! Fluffy, light, and so easy to make. A perfect addition to your fall menu. Made the southern way, with tangy buttermilk!
Where are you at with your menu planning? I think I have ours pretty well set. I’m going to make my shopping list out tomorrow and hit the store on Monday morning.
We are having all the old favorites: turkey, stuffing, cranberry sauce and mashed potatoes. And plenty of pies! This year I’m going to make apple pie, pumpkin pie, and chocolate pecan pie.
Vegan Sweet Potato Biscuits (fluffy, Oil Free)
Sweet potato biscuits are a southern tradition. They can be served for breakfast, brunch, or along with dinner as a side dish or appetizer.
Biscuits are great because they’re tender, fluffy, and so quick to make. They are a quick bread- no yeast required. They’re leavened with baking powder, so you don’t have to knead the dough and there’s no waiting around for the bread to rise.
You are going to love how quick and easy it is to make homemade sweet potato biscuits! They come together in just a few minutes.
Southern Sweet Potato Biscuits Recipe
Start by combining the flour, baking powder, and salt in a large mixing bowl. Just give these dry ingredients a quick whisk.
Then add your mashed sweet potato. I like to use a roasted sweet potato. If you have any leftover roasted sweet potatoes, they are perfect for this recipe! Just make sure they’re completely cool.
Throw in the butter as well, and cut everything in until only pea-sized pieces of butter remain. I like to use a pastry blender for this step, but if you don’t have one, you can do it in the food processor. Or go old-school with two knives!
The Best Sweet Potato Biscuits You'll Ever Try!
The last ingredient is the buttermilk. Buttermilk is so good in biscuits! It’s thick and rich, and the natural acidity helps to activate the baking powder and allow the sweet potato biscuits to rise up fluffy and tall.
Once the dough comes together into a ball, transfer it to a lightly floured surface and pat it into a disk shape. You want it to be about an inch to an inch and a half thick. Then, just cut your rounds. A two-inch round cutter produces the perfect size biscuits.
They will spread quite a bit as they bake, so place them on the baking sheet with about an inch in between.
Savoury Potato Biscuits
Bake the sweet potato biscuits in a really hot oven! When the cold butter hits a hot oven, steam is released. This will cause your biscuits to puff up nice and tall!
These sweet potato biscuits will keep at room temperature for a day or two (loosely covered), or in the fridge for about 4 or 5 days.
Let them cool completely, then pop them into a zip-top bag and freeze. Whenever you want to enjoy one, just thaw it in the microwave for about 15 seconds, or in a warm oven for about 10 minutes.
Light & Fluffy Sweet Potato Biscuits Recipe
If you’re looking for a quick and easy way to put homemade bread on your holiday dinner menu, look no further than this easy sweet potato biscuits recipe!
Calories: 188 kcal , Carbohydrates: 22 g , Protein: 3 g , Fat: 9 g , Saturated Fat: 5 g , Cholesterol: 25 mg , Sodium: 248 mg , Potassium: 200 mg , Fiber: 1 g , Vitamin A: 2180 IU , Vitamin C: 0.3 mg , Calcium: 69 mg , Iron: 1.3 mgA few years ago on Thanksgiving day, when I was knee-deep in turkey and stuffing, I realized I had forgotten to buy bread to serve with dinner. It was too late to send my husband to the store, so as soon as my sister walked through the door, I handed her a stack of cookbooks and said, “Find an easy biscuit recipe!” Wisely, she settled on these fluffy sweet potato biscuits adapted from Paula Deen’s Southern Cooking Bible. They were such a hit, my family asked me to make them again for breakfast the next day.
You’ll need 1 cup of mashed sweet potatoes for this recipe. To make them, peel a medium sweet potato and chop it into cubes. Bring a medium pot of water to a boil. Add the sweet potato and cook until very tender, 13 to 15 minutes.
Potato Biscuits With Cheddar And Scallions
Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the mashed sweet potatoes and milk. Set aside.
In the bowl of a food processor fitted with the metal blade, combine the flour, corn starch, sugar, baking powder and salt; process for a few seconds to mix.
Pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (Alternatively, this can be done by hand using a pastry cutter or your fingers.)
Sweet Potato Biscuits (fluffy, Vegan, Gluten Free)
Pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking. Cut the dough into thirds again, and stack the pieces on top of one another. Pat into a rectangle with a final thickness of about ¾ inch.
Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet.
The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
Recipe: Mashed Potatoes And Buttermilk Go Into These Old Fashioned, Fluffy Biscuits
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.These amazing Sweet Potato Biscuits are light, fluffy and the perfect addition to your menu! Incredibly easy to make, these southern style biscuits are extra tender and delicious! Serve with this mouth watering Brown Sugar Cinnamon Butter – so good! Love sweet potatoes? Learn how How To Bake Sweet Potatoes and make sure to try these Sweet Potato Cheesecake Parfaits!
If you’re having a southern holiday, you simply can’t be without these sweet potato biscuits! It’s one of my favorite way to enjoy sweet potatoes and the flavor is unmatched.
Grandma's Sweet Potato Biscuits
Tender, soft, sweet and the flavor goes well with just about anything you can imagine. We enjoy these biscuits for breakfast, lunch, dinner and any time in between. They work great as a side dish for the holidays!
These biscuits are made much like my homemade biscuit recipe. In fact, this sweet potato biscuit recipe is just a modified version of that recipe.
Yes! Biscuits are easy to freeze and taste great reheated! You can freeze sweet potato biscuits before or after baking – whatever works for you!
Pillowy Potato Biscuits Using Leftover Mashed Potatoes
Biscuits should be stored at room temperature for up to 2 days, loosely covered or in a container. You can also refrigerate the biscuits for up to 4 days.
In my biscuit recipe, I have you use cold butter for maximum flakiness. This buttermilk sweet potato biscuit recipe calls for melted butter so it’s a lot easier to make. If you prefer to use cold butter you absolutely can, just follow the steps in my biscuit recipe with these tips below:
These amazing Sweet Potato Biscuits are light, fluffy and the perfect addition to your menu! Incredibly easy to make, these southern style biscuits are extra tender and delicious!
Sweet Potato Biscuits With Honey Pecan Butter
Calories: 209 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 17 mg | Sodium: 250 mg | Potassium: 288 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 2567 IU | Vitamin C: 1 mg | Calcium: 107 mg | Iron: 2 mgThese pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long! If you want more fall breakfast favorites, definitely try my Pumpkin Spice French Toast and Sweet Potato Coffee Cake!
If you crave biscuits, then you will definitely love my Flaky Biscuits recipe, 7-up Biscuits, and Sour Cream Biscuits. For a sweeter version, check out Blueberry Lemon Biscuits and these ooey gooey Cinnamon Roll Biscuits.
Sweet potato biscuits make an amazingly perfect Fall breakfast that you simply must make. If you’re worried about tackling biscuits because you think the process is intimidating, don’t
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