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 decided to review a new Southern Living cookbook called Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner. This hardcover book features lots of mouth-watering photos and 150 made-from-scratch recipes that will help you bring a touch of Southern hospitality to your own table. The book is divided into these chapters:

  • Pull Up a Chair–A charming introduction with some tips on creating an inviting Southern table.
  • Sunup–Breakfast/brunch recipes like Pound Cake French Toast and Brown Butter Coffee Cake with Peaches and Blueberries.
  • Little Bites, Sips, and Jars–Appetizers, beverages, and homemade condiments.
  • Dinner Bell–Hearty main dishes like Pecan, Bourbon, and Cane Syrup Ham, Stuffed Meatloaf, and Crispy Country-fried Steak.
  • From the Oven–Casseroles, breads, and biscuits like Hoppin’ John Bake, Macaroni with Five Cheeses, and Herbed Buttermilk Biscuits.
  • Soup Spoons and Sliced Bread–Soups, stews, and sandwiches like Rich Corn Chowder and Kentucky Hot Brown Sandwiches.
  • Harvest Time–Salads and sides like Heirloom Tomato Salad and Swiss Chard with Bacon Butter.
  • Sugar Bowls–Delicious desserts like Six-Layer Caramel Cake and Pumpkin Pie with Brown Sugar Pecans.

I decided to try 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 for Thanksgiving–either the main meal or for a Thanksgiving weekend brunch. Hope you get a chance to try these!

SWEET POTATO BISCUITS from Around the Southern Table

From the Author: Anytime I have leftover baked sweet potatoes, I make a batch of these biscuits. Super-moist and loaded with sweet potato flavor, they’re wonderful with ham, blueberry preserves, or butter. A little extra baking powder helps them rise.

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.

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?

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12 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.

    Reply
      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.

        Reply
  2. Susan

    I was born in Memphis, Tennessee; doesn’t get more Southern:-D I love sweet potato biscuits and pie and these look wonderful, XOXO

    Reply
    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!

      Reply

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