Paula Deen’s Fluffy Sweet-Potato Biscuits

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

Serves 24
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87 calories
13 g
8 g
3 g
2 g
2 g
28 g
107 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
28g
Servings
24
Amount Per Serving
Calories 87
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 107mg
4%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
3%
Sugars 2g
Protein 2g
Vitamin A
2%
Vitamin C
4%
Calcium
4%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 c. cooked mashed sweet potato (about 1 large sweet potato)
  2. 1/3 - 1/2 c. whole milk, as needed
  3. 1 1/2 c. all-purpose flour, plus more for dusting
  4. 2 tbsp. sugar
  5. 1 tbsp. baking powder
  6. 1 tsp. salt
  7. 6 tbsp. cold unsalted butter, cut in to small bits
Instructions
  1. Preheat oven to 425. 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.
Notes
  1. [My 2 Cents]
  2. 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
beta
calories
87
fat
3g
protein
2g
carbs
13g
more
Adapted from Food Network Magazine, Thanksgiving Issue Volume 4 Number 9 11/2011
Tried and Tasty https://triedandtasty.com/
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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29 comments about “Paula Deen’s Fluffy Sweet-Potato Biscuits

    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!!

  1. Debra

    Wow! These look really amazing! I don’t think I have ever used a Sweet Potato for anything other than fries? I think I need to change that!

    1. Yvonne

      Thanks! They are sooooo yummy!! Sweet potatoes are so great in lots of ways, and especially delicious in fry form 🙂

    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 🙂

    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

      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

      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!

  2. 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.

  3. 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.