How to Keep Sweet Potato Biscuits Tender
Stir the cooked, cooled sweet potato and cream together before adding the flour. Once a soft dough forms, turn it out onto a lightly floured surface and pat it gently to ¾ inch thick. Press the cutter straight down to keep the edges neat, and pat the scraps together gently to cut the remaining rounds.
How to Serve Sweet Potato Biscuits
Serve the biscuits warm from the oven, with a brush of melted butter if you like. Their mild sweetness goes well with ham or a bowl of chili.
3-Ingredient Sweet Potato Biscuits Recipe Card
Tender cream biscuits made with mashed sweet potato and self-rising flour.
- Prep time — About 15 minutes once the sweet potato is cooked and cooled
- Bake time — 12 to 15 minutes
- Yield — 10 biscuits
Ingredients
- 2 cups self-rising flour, plus a little more for shaping
- 1 cup mashed sweet potato, cooked and cooled
- 1 cup heavy cream
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, stir the mashed sweet potato and heavy cream together until smooth. Add the self-rising flour and mix just until a soft dough forms.
- Turn the dough onto a lightly floured surface and gently pat it to about ¾ inch thick. Cut out rounds with a biscuit cutter or the rim of a glass, pressing straight down without twisting. Gently pat the scraps together and cut more rounds.
- Arrange the biscuits on the prepared sheet with a little space between them. Bake for 12 to 15 minutes, until the tops are lightly golden and the centers are baked through.
- Serve warm. If desired, brush the tops with a little melted butter just before serving.