Sweet Potato Biscuits

The flavored butter these Sweet Potato Biscuits are served with makes a good thing great.

Sweet Potato Biscuits
Makes 7
  • 2½ cups all-purpose flour
  • 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup cold unsalted butter, cubed
  • 1 cup mashed cooked sweet potato
  • ½ cup whole buttermilk
  • Pear Sage Butter (recipe follows)
  1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in sweet potato. Gradually stir in buttermilk just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough 5 times; pat dough to 1-inch thickness. Using a 3-inch round cutter, cut dough, gently rerolling scraps to use all dough. Place biscuits on prepared pan.
  4. Bake until lightly browned, about 12 minutes. Let cool on pan for 5 minutes; serve warm with Pear Sage Butter.

Pear Sage Butter
Makes about 1¼ cups
  • 1 cup butter, softened
  • ¼ cup pear preserves
  • 1 tablespoon finely chopped fresh sage
  1. In a medium bowl, stir together all ingredients. Cover and refrigerate for up to 1 week. Let come to room temperature before serving.


Get more great recipes by ordering your subscription to Cooking with Paula Deen today!