These easy sweet potato biscuits call for just four ingredients, but when combined make a fluffy and delicious biscuit.
What can I say, but this is the easiest sweet potato biscuit recipe you will ever find. I boiled a raw sweet potato for this recipe, but you can also use canned sweet potatoes and still get a great biscuit. There’s no need to cut butter into flour or fret over keeping your ingredients cold. I use this cinnamon honey butter recipe to serve alongside my biscuits.
- Use fresh sweet potatoes or canned. No difference or judgement.
- Don’t over mix or you’ll have tough biscuits.
- I used a biscuit cutter, but you could easily just use a sharp knife and have square biscuits instead.
If you make these sweet potato biscuits, please comment below, and give it a star rating. Also, post a pic of the recipe with the hashtag #welldonedrea.
SWEET POTATO BISCUITS
- 3/4 CUP COOKED MASHED SWEET POTATOES
- 1/2 CUP HEAVY CREAM
- 1 1/2 CUPS SELF-RISING FLOUR
- 2 TBSPS SUGAR
- Preheat oven to 425 °F.
- Line a baking sheet with parchment paper.
- In a medium bowl, add the sugar to the flour and whisk until combined.
- In another medium bowl, add the sweet potatoes to the heavy cream and whisk until combined, about 1 minute.
- Add the flour mixture to the sweet potatoes and cream and gently fold to combine.
- If the dough looks dry, add additional heavy cream one tablespoon at a time until the flour is moistened.
- Lightly flour your work surface and fold dough over itself 3 or 4 times.
- Press dough into 1-inch thick disk.
- Cut out biscuits with a 2.5-inch cutter, make sure to press straight down.
- Place biscuits on the baking sheet so they barely touch.
- Optional: brush with milk or melted butter before baking for additional browning.
- Bake for 15 to 20 minutes until tall and light golden.