Hamdi Saidani Paula Deen’s Sweet Potato Biscuits are a Southern staple that perfectly bridge the gap between a classic flaky biscuit and a tender, earthy dinner roll. The natural sugars and moisture in the sweet potatoes create a vibrant orange crumb that stays soft much longer than a traditional buttermilk biscuit.
Approach G: I’ve baked thousands of biscuits, and the trick with Paula’s recipe is the “heaping” sugar and the potato-to-butter ratio. Sweet potatoes vary wildly in moisture content depending on whether you boil, steam, or roast them. Roasted sweet potatoes are my go-to here because they concentrate the sugars and keep the dough from getting “gummy.” If your dough feels like play-dough, it’s perfect; if it’s sticking to your fingers like glue, add a tablespoon of flour.
The baking powder is doing more work than you’d think here. Because mashed potatoes are heavy and dense, you need a full 4 teaspoons of baking powder to provide enough lift to keep these from becoming “hockey pucks.” I love serving these warm with a drizzle of Tupelo honey or a smear of cinnamon-maple butter for a true Savannah-style breakfast.
Paula Deen Sweet Potato Biscuits Ingredients
- 3/4 cup mashed cooked sweet potatoes (chilled is best)
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 2 heaping tbsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2–4 tbsp milk (use whole milk for the best richness)
- Extra melted butter for brushing the tops
How To Make Paula Deen Sweet Potato Biscuits
- 1. Heat the Oven: Preheat your oven to 230°C (450°F). High heat is essential for a quick rise before the fat melts completely.
- 2. Sift Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking powder, and salt. Sifting is important here to ensure the heavy amount of baking powder is perfectly distributed.
- 3. Cream the Base: In a large mixing bowl, blend the mashed sweet potatoes and the softened butter until relatively smooth.
- 4. Form the Dough: Gradually add the flour mixture to the potato base. Stir until a soft dough forms. Add the milk 1 tablespoon at a time only if the dough feels too dry to hold together.
- 5. Roll and Cut: Turn the dough onto a lightly floured surface. Knead it gently just 2 or 3 times—over-handling will make them tough. Roll or pat the dough to a 1/2-inch thickness. Use a floured biscuit cutter to punch out rounds.
- 6. Bake: Place the biscuits on a greased baking sheet or a parchment-lined pan. Brush the tops generously with melted butter. Bake for 12–15 minutes until the bottoms are toasted and the tops are slightly golden.
Recipe Tips
- Don’t Over-Mash: Leave a few tiny “flecks” of sweet potato in the mash for a rustic, marbled look inside the biscuit.
- The “Straight Down” Cut: When using a biscuit cutter, press straight down and pull straight up. Never twist the cutter, as twisting seals the edges of the dough and prevents the biscuits from rising.
- Cold vs. Soft Butter: While Paula’s recipe calls for mixing butter into the potatoes, you can try “cutting in” cold butter into the flour first for a flakier, more layered texture.
- Potato Prep: For the deepest flavor, prick a sweet potato with a fork and roast it at 200°C until soft. Peel and mash once cooled.
What To Serve With Paula Deen Sweet Potato Biscuits
- Honey Butter: Whip together 1/2 cup butter with 2 tbsp honey and a pinch of cinnamon.
- Country Ham: The salty, smoky flavor of thin-sliced ham is the perfect contrast to the sweet biscuit.
- Sausage Gravy: If you want a heavy Southern brunch, these biscuits hold up beautifully under a thick white gravy.
How To Store and Reheat Paula Deen Sweet Potato Biscuits
- Fridge: Store in a sealed container for up to 4 days.
- Reheat: These are best reheated in a 350°F (175°C) oven for 5 minutes. The microwave tends to make the potato starch a bit chewy, so use the oven if you have time!
- Freezer: You can freeze the unbaked rounds. Bake them straight from frozen at 425°F (220°C) for 18–20 minutes.
Paula Deen Sweet Potato Biscuits Nutrition Facts
Per serving (1 biscuit):
| Nutrient | Amount |
| Calories | 115 kcal |
| Total Fat | 4g |
| Carbs | 18g |
| Sugars | 3g |
| Sodium | 190mg |
FAQs
Can I use canned sweet potatoes in my Paula Deen Sweet Potato Biscuits?
Yes! Paula Deen often suggests canned sweet potatoes for convenience. Just make sure to drain them thoroughly before mashing. Note that canned yams in syrup are much sweeter than fresh potatoes, so you may want to reduce the added sugar in the recipe by half.
Should I boil or roast the sweet potatoes?
While boiling is faster, roasting the potatoes is the secret to the best flavor. Boiling adds excess water to the vegetable, which can make your dough gummy. Roasting caramelizes the natural sugars and keeps the mash dry, leading to a lighter, fluffier biscuit.
Why didn’t my biscuits rise very high?
Sweet potato dough is naturally heavier than standard biscuit dough, so they won’t be quite as tall as buttermilk biscuits. However, make sure your baking powder is fresh (it loses its lift after about 6–9 months). Also, ensure you are cutting the biscuits with a sharp cutter and pressing straight down—twisting the cutter seals the edges and “locks” the biscuit down.
Can I make the dough ahead of time?
You can prepare the dough and keep it in the refrigerator for 2–3 days before baking. You can also freeze the unbaked, cut biscuit rounds. When you’re ready for breakfast, just pop them in the oven straight from the freezer (add about 3–5 minutes to the baking time).
Try More Recipes:
Paula Deen Sweet Potato Biscuits
Description
Paula Deen’s Sweet Potato Biscuits are a vibrant, tender, and slightly sweet twist on a traditional Southern staple. By blending rich, chilled mashed sweet potatoes with softened butter and a generous amount of baking powder, these biscuits achieve a gorgeous golden-orange hue and a soft, melt-in-your-mouth texture. Baked in a scorching hot oven until the edges are toasted and brushed generously with melted butter, they are the perfect sweet-and-savory vessel for salty country ham or a thick smear of cinnamon honey butter.
Ingredients
Instructions
- Heat the Oven: Preheat your oven to 230°C (450°F). High heat is essential for a quick rise before the fat melts completely.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking powder, and salt. Sifting is important here to ensure the heavy amount of baking powder is perfectly distributed.
- Cream the Base: In a large mixing bowl, blend the mashed sweet potatoes and the softened butter until relatively smooth.
- Form the Dough: Gradually add the flour mixture to the potato base. Stir until a soft dough forms. Add the milk 1 tablespoon at a time only if the dough feels too dry to hold together.
- Roll and Cut: Turn the dough onto a lightly floured surface. Knead it gently just 2 or 3 times—over-handling will make them tough. Roll or pat the dough to a 1/2-inch thickness. Use a floured biscuit cutter to punch out rounds.
- Bake: Place the biscuits on a greased baking sheet or a parchment-lined pan. Brush the tops generously with melted butter. Bake for 12–15 minutes until the bottoms are toasted and the tops are slightly golden.
Notes
-
Don’t Over-Mash: Leave a few tiny “flecks” of sweet potato in the mash for a rustic, marbled look inside the biscuit.
The “Straight Down” Cut: When using a biscuit cutter, press straight down and pull straight up. Never twist the cutter, as twisting seals the edges of the dough and prevents the biscuits from rising.
Cold vs. Soft Butter: While Paula’s recipe calls for mixing butter into the potatoes, you can try “cutting in” cold butter into the flour first for a flakier, more layered texture.
Potato Prep: For the deepest flavor, prick a sweet potato with a fork and roast it at 200°C until soft. Peel and mash once cooled.
