Southern Sweet ‘Tater Biscuits

Prior to going to school in the South, I had never really seen the big deal about biscuits. Sure, they tasted alright but the only real biscuits I had came from a Pillsbury can. Don’t get me wrong, those pull off biscuits are pretty dang delicious but like most things in life, they are not the same as the home made type.

Last night at dinner my Mom made roasted sweet potatoes. We had some left over that needed to be put to good use. So why not add them to biscuits! After searching the greatest recipe device ever (the World Wide Web) I found this recipe for Sweet Potato Biscuits. They were surprisingly easy and quick to make, I don’t know why I have never made biscuits before!

Sweet Potato Biscuits

(makes 18 biscuits)

Adapted from


  • 2 cups self-rising flour
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground pumpkin pie spice
  • 1/4 cup butter
  • 3 tablespoons shortening
  • 1 cup mashed sweet potatoes
  • 6 tablespoons milk
  • 2 tablespoons butter, melted


Combine first 4 ingredients in a bowl. Cut in 1/4 cup butter and the shortening with a pastry blender or forks until mixture is crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead just a few times.

Roll dough out to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet and brush with the melted butter. Bake at 400° for 12 minutes, or until nicely browned.

Enjoy with a nice slab of butter and some honey and bask in the doughy deliciousness


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