Hamdi Saidani Paula Deen Sweet Potato Biscuits are made with mashed sweet potatoes, all-purpose flour, butter, sugar, baking powder, and milk. This easy Sweet Potato Biscuits recipe creates a tasty breakfast that takes about 30 minutes to prepare and can serve up to 18 people.
Ingredients Needed:
- 2 heaping tablespoons sugar
- 1 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup (1/2 stick) butter
- 3/4 cup mashed cooked sweet potatoes
- 1/2 teaspoon salt
- 2-4 tablespoons milk (adjust based on the moisture of potatoes)
How To Make Paula Deen Sweet Potato Biscuits:
- Preheat the oven: Set your oven to 450°F.
- Sift the dry ingredients: In a bowl, sift together the flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In a separate large bowl, combine the mashed sweet potatoes and butter.
- Form the dough: Add the flour mixture to the potato mixture and mix until it forms a soft dough. Add the milk a tablespoon at a time, mixing as needed.
- Roll and cut: Turn the dough onto a floured board, toss lightly, and roll it to about 1/2 inch thick. Cut with a biscuit cutter.
- Bake: Place the biscuits on a greased pan and brush the tops with melted butter. Bake for around 15 minutes. If they brown too quickly, lower the oven temperature.
Recipe Tips
- Measure sweet potatoes correctly: Make sure the sweet potatoes are mashed well and measured after cooking to avoid dry or dense biscuits.
- Use cold butter: Cold butter helps create flaky biscuits, so don’t let it soften too much before mixing it with the potatoes.
- Don’t overwork the dough: When mixing and kneading the dough, handle it gently to avoid making the biscuits tough.
- Adjust the milk carefully: Depending on how moist your mashed potatoes are, you may need more or less milk. Add it slowly until the dough is just soft enough.
- Keep an eye on baking: Bake the biscuits at 450°F but check them frequently. If they brown too fast, lower the temperature to avoid burning.
How To Store Leftovers
Storing in the fridge: Place the cooled biscuits in an airtight container and refrigerate for up to 3 days.
Freezing: Wrap each biscuit tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
Nutrition Facts
- Calories: 120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 5g
- Sugar: 2g
Try More Paula Deen Recipes:
Paula Deen Sweet Potato Biscuits
Description
Paula Deen Sweet Potato Biscuits are made with mashed sweet potatoes, all-purpose flour, butter, sugar, baking powder, and milk. This easy Sweet Potato Biscuits recipe creates a tasty breakfast that takes about 30 minutes to prepare and can serve up to 18 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 450°F.
- Sift the dry ingredients: In a bowl, sift together the flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In a separate large bowl, combine the mashed sweet potatoes and butter.
- Form the dough: Add the flour mixture to the potato mixture and mix until it forms a soft dough. Add the milk a tablespoon at a time, mixing as needed.
- Roll and cut: Turn the dough onto a floured board, toss lightly, and roll it to about 1/2 inch thick. Cut with a biscuit cutter.
- Bake: Place the biscuits on a greased pan and brush the tops with melted butter. Bake for around 15 minutes. If they brown too quickly, lower the oven temperature.
Notes
- Measure sweet potatoes correctly: Make sure the sweet potatoes are mashed well and measured after cooking to avoid dry or dense biscuits.
- Use cold butter: Cold butter helps create flaky biscuits, so don’t let it soften too much before mixing it with the potatoes.
- Don’t overwork the dough: When mixing and kneading the dough, handle it gently to avoid making the biscuits tough.
- Adjust the milk carefully: Depending on how moist your mashed potatoes are, you may need more or less milk. Add it slowly until the dough is just soft enough.
- Keep an eye on baking: Bake the biscuits at 450°F but check them frequently. If they brown too fast, lower the temperature to avoid burning.
Paula Deen Sweet Potato Biscuits
