My great grandma Elnora went to be with the Lord when I was just 13 years old, but she loved sweet potato biscuits and passed on her love of these fluffy, soft delights to my Grandma Dot, Mom and me. Delicious eaten with a thin, crispy slice of country ham, or spread with apple butter, I like to serve them with honey, warm syrup and a side of bacon. There isn’t too much else I need in this world.
Sweet potato biscuits always remind me of home, and for me, they are especially nostalgic during the holidays.
My family will be visiting from Tennessee this week, and I can’t wait to serve these biscuits for breakfast. I have three little nieces, who I have a feeling will enjoy them just as much as I always have and will keep the tradition alive.
Make these for New Year’s Day brunch, and be sure your baking powder is fresh so your biscuits will rise. Let’s pray 2021 is a better year for us all. Wishing you many blessings in the new year.
Sweet Potato Biscuits
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/3 to 1/2 cup whole milk, as needed
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon of salt
- 7 tablespoons of cold unsalted butter, cut into small bits, plus more for melting
Preheat the oven to 425 degrees. Grease a large baking sheet with butter or cooking spray. In a small bowl, whisk together the sweet potatoes and milk. In another bowl, combine dry ingredients: Flour, sugar, baking powder and salt. Using a pastry blender or fork, cut in butter until flour mixture resembles crumbs. Add the sweet potato mixture just until combined, adding more milk if needed to moisten the dough.
On a floured work surface, turn the dough out and knead lightly until the mixture comes together. Pat the dough into a half-inch thick round. Using a 2 1/2 inch biscuit cutter, cut the dough into biscuits, gently re-rolling the scraps to cut out more biscuits. Place two inches apart on a baking sheet. Melt one tablespoon of butter in a small dish or measuring cup. Drizzle or brush the butter over tops of each biscuit.
Bake for 12 to 14 minutes until lightly golden brown. Serve with apple butter, softened butter, warm syrup or honey.
Rebekah Faulk Lingenfelser is a private chef and the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.