Sweet Potato Biscuits | Midwest Living

Sweet Potato Biscuits

Sweet Potato Biscuits

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  • Makes: 16 servings
  • Yield: 16 biscuits
  • Prep 20 mins
  • Bake 15 mins

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Orange zest, nutmeg and smoked paprika add layers of flavor to these tender biscuits.


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 6 tablespoons cold butter, cut up
  • 1 cup mashed, cooked sweet potato*
  • 3/4 cup buttermilk
  • 1 teaspoon orange zest
  • 2 tablespoons butter, melted
  • 1/2 teaspoon smoked paprika


  1. In a large bowl combine flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. In a medium bowl combine sweet potato, buttermilk, and orange zest.**
  2. Make a well in the center of the dry ingredients. Add liquid mixture all at once. Using a fork, stir until mixture is moistened.
  3. Knead dough in bowl about 5 times or until dough holds together. Transfer dough to a parchment paper-lined baking sheet. Roll or pat dough into an 8x8-inch square about 3/4-inch thick. Using a large sharp knife, cut into 16 squares. Separate squares so they are about 1 inch apart.
  4. In a small bowl combine melted butter and paprika. Brush tops of biscuits with butter mixture. Bake in a 425 degrees oven for 15 minutes or until golden and edges appear dry. Serve warm.


  • * Make using one of the following methods: Mash drained canned sweet potato. Or cook 2-inch chunks of peeled sweet potato (one medium) in boiling water for 12 minutes or until tender. Drain well and mash. Or pierce a 14- to 16-ounce sweet potato with a fork two to three times; microwave 4 to 5 minutes or until tender. Cool, halve, scoop out flesh and mash; discard skin.

Make Ahead Tip

  • ** Make-ahead: At this point, you can cover both bowls and refrigerate up to 8 hours before continuing with Step 2. Increase the oven temperature to 425 degrees F when you remove the turkey. Prepare and bake biscuits while turkey rests.

Nutrition Facts

(Sweet Potato Biscuits)

Servings Per Recipe 16, iron (mg) 1, vit. C (mg) 3, chol. (mg) 16, Thiamin (mg) 0, Riboflavin (mg) 0, sat. fat (g) 4, Niacin (mg) 1, carb. (g) 21, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Folate (µg) 38, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 306, sugar (g) 3, Potassium (mg) 92, pro. (g) 3, calcium (mg) 76, cal. (kcal) 150, vit. A (IU) 3445, Fat, total (g) 6

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