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A rubber spatula brushing melted butter over baked sweet potato biscuits in a cast iron skillet.

Sweet Potato Biscuits

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  • Author: Shelly
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 10 biscuits 1x
  • Category: Breads
  • Method: Oven
  • Cuisine: American


Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.


  • 3 cups self-rising flour
  • 2 tablespoons granulated sugar
  • 1/2 cup cold salted butter, cut into small cubes
  • 1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
  • 3/4 cup cold buttermilk
  • 2 tablespoons salted butter, melted


  1. Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
  2. In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
  3. In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
  4. Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
  5. Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
  6. Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
  7. Remove the pan from the oven and immediately brush with melted butter.


  • Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
  • Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
  • Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
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