Sweet Potato Biscuits from Around the Southern Table

Originally being from the midwest, I didn’t get my first taste of Southern food until I was in my mid-twenties. And I’ve been a fan of it ever since! There’s something about Southern cooking that is so comforting and inviting. And because I love the charm of Southern food, I was excited to review the Southern Living cookbook, Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner!

There are 150 made-from-scratch recipes in this book, and lots of great photos, so it was hard to choose what to make first, but I decided on the Sweet Potato Biscuits because I love biscuits! And I’ve never made Sweet Potato Biscuits before, only drop biscuits. I had a feeling these would be much better than drop biscuits, and they definitely were! They are fluffy and puffy, and a biscuit-lovers dream! These would be great to make all through the autumn season, and especially for Thanksgiving—either for the main meal or for a Thanksgiving weekend brunch.

Sweet Potato Biscuits

  • Servings: 15-18
  • Difficulty: easy
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SWEET POTATO BISCUITS from Around the Southern Table

Makes 15 biscuits (My note: I actually ended up with 18 biscuits, so you’ll get anywhere from 15 to 18 biscuits)

1 1/4 cups buttermilk
1 cup mashed baked sweet potato, at room temperature
4 cups self-rising soft-wheat flour (such as White Lily) (My note: I couldn’t find White Lily flour, so I used Gold Medal Self-Rising flour)
1 Tablespoon baking powder
1/8 teaspoon salt
1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
Parchment paper

Preheat oven to 425˚F. Stir together buttermilk and sweet potato in a medium bowl.

Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add buttermilk mixture, and stir just until dry ingredients are moistened.

Turn dough onto a well-floured surface, and knead 4 times with lightly floured hands. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch round cutter (be very careful not to twist the cutter). Place biscuits, with sides touching, on a parchment paper-lined sheet.

Bake at 425˚F for 20 minutes or until lightly browned.

Recipe from Around the Southern Table, used with permission | nancy-c.com

These are great hot out of the oven, spread with some butter and drizzled with a little honey! Definitely comfort food!

Are you a fan of Southern cooking, too? What’s your favorite Southern dish?

Sharing at Full Plate Thursday, Wonderful Wednesday, Tasty Tuesdays, Inspire Me Monday, Hearth & Soul, Sweet Potato Biscuits, Happiness is Homemade.

14 thoughts on “Sweet Potato Biscuits from Around the Southern Table

  1. Amy

    These are soooo good. My Daddy used to love for me to make them for him. He loved them with some honey butter and if we didn’t have that then plain butter worked just fine. Since I’m from Alabama originally and live in North Carolina now, I really love Southern food. There’s lots of things I love to cook and then there are some things I leave to experts. I love to cook my own pinto beans and cornbread, mac n cheese, fried okra, and so much more. If you want a great Southern food site you need to visit http://thesouthernladycooks.com/ because she does it old school and right!

    And if you can find some White Lily flour, you will see and taste the difference. It is soooooo much lighter and fluffier.

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      1. Amy

        I didn’t realize how big of a difference it really made until my Grandma showed me. Now I only use White Lily flour and cornmeal mix. It is soooooo good! 🙂 You’ll love that site if you want some good Southern recipes. Now I’m craving hamburger steak with mashed potatoes! She had a great recipe for it up recently.

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    1. nancyc Post author

      Thanks, Susan! I do want to try a sweet potato pie sometime! I’ve been trying to leave a few comments on some of your posts, but for some reason they’re not going thru–I’ll have to try again later–those pumpkin rolls you made look great!

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