Warm, soft, and a little sweet — these biscuits are a Southern classic that brings comfort to any meal. Serve ’em with butter and sorghum or alongside a hearty supper.
Ingredients
1 ¼ cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
¼ cup butter or lard
¾–1 cup mashed, cooked sweet potatoes
Milk (only if needed)
Instructions
Preheat your oven to 400°F.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter or lard until the mixture is crumbly.
Stir in the mashed sweet potatoes until a soft dough forms.
(If the dough feels too dry, add a splash of milk until it comes together.)
Turn dough out onto a floured surface and gently pat or roll to about ½ inch thick.
Cut into biscuits and place on a greased or parchment-lined baking sheet.
Bake for 15–20 minutes, or until tops are golden brown.
Serve warm and enjoy — these are especially good with a drizzle of honey or a dollop of butter.
Notes
You can bake or boil the sweet potatoes ahead of time — just mash and let them cool before using.
These freeze well once baked. Just warm them back up in the oven or skillet when you’re ready.