Sweet Potato Biscuits–the first time I had one was at Venters Grill in Greenville, North Carolina. Back in the day when I worked at what was then Burroughs-Wellcome Pharmaceuticals (makers of Neosporin, Sudafed, etc.), you would have just enough time to scoot down the road a ways to pick up a lunch order from Venters. So much good country cooking, so little time.
There has been a little pile of fresh sweet potatoes sitting on my kitchen counter for a minute and I decided it was time to bake them and make them into something to share in my post today.
Now, these are not the same biscuits as what they made at Venters (I think they are out of business–too bad.), nor are they like Riverside Steak and Seafood in Swansboro, NC. Those are both in their own special category. They are darker and have more sweet potato and spices. But these right here? They are light and flaky and have just a touch of sweet potato and pumpkin pie spice, so they might be a little more versatile than their peers.
Either way, you are going to love the taste. Somebody (not me, I only tried half of one) just ate 4 or 5 right off the sheet pan. And it was right before supper.
Need some more biscuit options? Check these out.
Sweet Potato Biscuits
Light, fluffy biscuits with a hint of sweet potato and a touch of pumpkin pie spices.
- January 20, 2022
- 24
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Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1-2 teaspoons pumpkin pie spice
- 1 cup butter, cut into pieces
- 1 cup fresh sweet potatoes, cooked and mashed
- 1- 1 1/2 cups buttermilk
Directions
- Step 1
- Preheat oven to 425° F.
- Step 2
- In a large bowl, combine first 4 ingredients. Cut in the butter with a pastry blender until mixture is crumbly.
- Step 3
- In a separate bowl, stir together the mashed sweet potatoes and the buttermilk. Add to the dry mixture, stirring just until moistened.
- Step 4
- Turn dough onto a lightly floured surface. Knead dough 4 or 5 times so that it becomes easy to roll out to a 1/2-inch thickness. Cut with a 3-inch round biscuit cutter, placing biscuits onto a lightly greased or parchment paper lined baking sheet.
- Step 5
- Bake for 10-15 minutes, or until golden.
