Paula Deen’s Fluffy Sweet-Potato Biscuits

Published on Nov 12, 2013
Updated on Oct 26, 2018

Paula Deen's Fluffy Sweet Potato Biscuits // These fluffy sweet potato biscuits are buttery and perfect! | Tried and TastyMy husband and I are huge sweet potato fans. When I was thumbing through an old issue of Food Network and came across this recipe I knew it would be one that I would HAVE to try. Because not everyone is a fan of rolls, this is a great addition or replacement at your Thanksgiving get together. Personally, I will probably have both at my dinner. These are exactly what the title says: FLUFFY! The flavor is buttery and oh so perfect. I could hardly wait until they cooled out of the oven before I sank my teeth in to one. I’m a bread fiend. It was everything I hoped for and I’ll feature these on my menu time and time again for sure.

Paula Deen's Fluffy Sweet Potato Biscuits // These fluffy sweet potato biscuits are buttery and perfect! | Tried and Tasty

Paula Deen's Fluffy Sweet Potato Biscuits

Course: Side Dish
Cuisine: American
Keyword: Fluffy Sweet Potato Biscuits
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24
Calories: 90 kcal
Author: Yvonne

This take on Paula Deen's Fluffy Sweet Potato Biscuits will have you coming back for seconds!

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Ingredients

  • 3/4 c. cooked mashed sweet potato about 1 large sweet potato
  • 1/3 - 1/2 c. whole milk as needed
  • 1 1/2 c. all-purpose flour plus more for dusting
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. cold unsalted butter cut in to small bits

Instructions

  1. Preheat oven to 425 F. Grease baking sheet with butter, oil, or cooking spray.

  2. In a small bowl whisk together the sweet potato and milk (less up front, and more if needed). Set aside.
  3. In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don't have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the sweet potato mixture and gently fold to combine. Add the remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
  4. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits.
  5. Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.

Recipe Notes

[My 2 Cents]
The easiest way I found to mash my potato was to peel and cube it, then cover with water and boil in a small pot until tender; 15-20 minutes. Then once my potato was softened it was super simple to mash with my potato masher, in a blender, or food processor, or even with an emersion blender (I went with the emersion blender). Another option if you've got time on your hands would be to bake the potato first, but that would take upwards of an hour or so.

Adapted from Food Network Magazine, Thanksgiving Issue Volume 4 Number 9 11/2011

Nutrition Facts
Paula Deen's Fluffy Sweet Potato Biscuits
Amount Per Serving
Calories 90 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 83mg4%
Potassium 96mg3%
Carbohydrates 13g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 860IU17%
Vitamin C 0.2mg0%
Calcium 31mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Paula Deen's Fluffy Sweet Potato Biscuits // These fluffy sweet potato biscuits are buttery and perfect! | Tried and Tasty

Paula Deen's Fluffy Sweet Potato Biscuits // These fluffy sweet potato biscuits are buttery and perfect! | Tried and Tasty

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41 comments about “Paula Deen’s Fluffy Sweet-Potato Biscuits

  1. Aimee Frechem

    Its Sunday before Thanksgiving, can I make them and freeze them for Thanksgiving Day on Thursday?
    Thank you!
    Aimee Frechem

  2. JoAnn

    My biscuits did not rise when I made this recipe . 😒followed this recipe to a tee. There is another recipe for these by Paula Deen, in Woman’s World magazine , on November 8 th 2019, that I might try next and the recipe is completely different. It mixes the butter with sweet potatoes etc…just diff., all the way around. Please help.
    Thank you
    Jo

  3. Brenda in TX

    I have made these several times. Daughter and I love them.
    Today I tried something different… I didn’t want to grab that heavy full gallon jug of milk so grabbed the greek yogurt. YUMM!
    Also didn’t cut into biscuit rounds, patted into a circle about an inch thick and then cut into wedges, put them on a cast iorn griddle and baked. Wonderful!
    Thank you for posting this recipe.

  4. Ana Luisa

    5 stars
    Hi! I saw this recpie on Pinterest and gave it a try, they came out very good! I just boil the sweet potatoes in water drain, then mash them with a masher. I may reduce the amount of baking powder, though, as there was a bitter/salty aftertaste.

    1. Yvonne

      Glad you liked them, thank you so much for taking the time to rate and comment! I’m sorry to hear that there was a bitter/salty aftertaste for you – hopefully next time will be even better!

      1. Ana Luisa

        5 stars
        I made these again, and reduced the amounts of salt and baking powder by 1/4th teaspoon and tablespoon, respectfully, and they came out great. I will continue to make these, as I like the flavour very much. Thanks for the recipe!

        1. Yvonne

          Ana, thank you so much for coming back to leave another comment AND making these again! I’m going to make them with your adjustments & see if I need to edit the recipe card – I really appreciate you!

    1. Yvonne

      Hi Leah, I’ve found that by storing them in an airtight ziploc bag in the fridge, they store great and last for several day. If you find that they get a bit dry, you can lightly wet a paper towel and place it in the ziploc bag with the biscuits. Hope that helps!

  5. Nancy

    4 stars
    Just found your blog… I use an instant pot to steam my sweet potatoes in the skin… no worries about being too watery.

    My how life has changed since they arrived.

    1. Yvonne

      Hi Nancy, welcome and I’m glad you found my blog, it’s good to have you here! That’s a great idea to use an Instant Pot to steam sweet potatoes. I have an Instant Pot as well and like you say, it’s life changing!

  6. Pat

    Love this recipe, have seen it many times in Paula’s cookbooks but never made them. Tried them tonight they are delish!!! A little tip my Mama taught me, boil the sweet potatoes whole and unpeeled, doesn’t take long, and then they are easy to peel.

  7. Penny

    Love this recipe and so does my one year old granddaughter. I make a glaze for mine with powdered sugar, milk, maple flavoring, and a dash of cinnamon.

    1. Yvonne

      You will love them! But, they do have flour – so I suppose you can sub for gluten-free flour?! I’m sure that would work!

    1. Yvonne

      Hi there! Thanks for stopping by Hilary! Depending on how thin/thick you roll our your dough you should get at least 9, I rolled a little thinner and got close to 12! Hope that helps!

    1. Yvonne

      Thank you! They are SO tasty!! Depending on how thin/thick you roll our your dough you should get at least 9, I rolled a little thinner and got close to 12! Hope that helps! Thanks for stopping by :)

    1. Yvonne

      I don’t think I had heard of them either, but as soon as I saw them I knew I had to try them and they are SO delicious!!! You are so sweet, I’m so happy you stopped by :)

  8. Aimee Berrett

    Oh my these look so good! My husband isnt a huge sweet potato fan, but I think I could sell him on these rolls! I can’t wait to try them!

    1. Yvonne

      If you didn’t tell him, I bet he’d never know there was sweet potatoes in them! Well.. they are orange – but they are SO delicious!!

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