Sweet Potato Biscuits

While searching for new breakfast ideas, I thought, why not try a flavored biscuit? That’s when I stumbled upon Paula Deen’s Sweet Potato Biscuit recipe. After making it a few times, I decided to put my own spin on it. As a huge fan of Bojangles’ Boberry Biscuits, I knew I wanted to tweak the texture and add a sweet glaze on top. While the ingredients remain the same as Paula’s original recipe, the glaze gives these biscuits a dessert-like twist, elevating them to something extra special for breakfast or even as a treat.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

Yields 16-20 large biscuits.

Biscuit Ingredients

• 8 tablespoons sugar
• 5 cups all-purpose flour + 1-2 additional cups for kneading
• 5 tablespoons + 1 teaspoon baking powder
• 2 sticks unsalted butter, cold
• 2 tablespoons butter, melted for brushing
• 3 lbs sweet potatoes, cooked
• 2 teaspoons salt
• 8 tablespoons buttermilk (adjust as needed)

Glaze Ingredients

• Maple Glaze:
  • 2 tablespoons unsalted butter
  • 2/3 cup pure maple syrup
  • 2 cups powdered sugar
• Cinnamon Glaze:
  • 2 tablespoons unsalted butter
  • 1 1/4 cups powdered sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons milk (more as needed)

Recommended Equipment

• Food processor*
• Silicone mat or countertop
• Biscuit cutter
• Baking sheets (2)

Instructions

1. Preheat the oven to 425°F and grease or line a baking sheet with parchment paper.
2. Bake the sweet potatoes: Place them on a baking sheet and bake for 40-45 minutes, until the skins have puffed and you can easily pierce them with a fork. Let the sweet potatoes cool while you prepare the dry ingredients.
3. Prepare the dry ingredients: Sift together the flour, sugar, baking powder, and salt in a large bowl.
4. Blend the sweet potatoes: Once the sweet potatoes have cooled, add them to a food processor along with the cold butter. Blend until smooth.
5. Combine the mixtures: Pour the sweet potato mixture into the large bowl with the dry ingredients. Stir until everything is well combined, forming a soft, orange dough.
6. Adjust the consistency: If the dough is too dry, add 1 tablespoon of buttermilk at a time until the dough reaches a soft, workable consistency.
7. Knead the dough: Turn the dough out onto a floured board or silicone mat and gently knead until the dough is smooth. If the dough is too wet, sprinkle with more flour a little at a time while kneading.
8. Cut the biscuits: Roll out the dough to about 1/2 inch thick and cut with a biscuit cutter. Place the biscuits on a greased or parchment-lined baking sheet(s) and brush the tops with melted butter.
9. Bake the biscuits: Bake for 12-13 minutes, or until golden brown. The exact time may vary depending on your oven and biscuit size. Let the biscuits cool on a rack.
10. Make the glaze: While the biscuits cool, prepare one of the following glazes:
    • Maple Glaze: In a saucepan, melt the unsalted butter. Add the maple syrup and sifted powdered sugar, stirring until well combined. Drizzle over the cooled biscuits.
    • Cinnamon Glaze: In a saucepan, melt the unsalted butter. Add powdered sugar and milk, stirring until smooth. If the glaze is too thick, add more milk a tablespoon at a time until it reaches the right consistency. Drizzle over the biscuits.
11. Serve and enjoy!

Note: You may not need buttermilk for the biscuits, but if your dough feels too dry, I recommend using it as it adds extra flavor. However, you can also substitute milk if needed. The glazes are optional, but I highly suggest them as they pair perfectly with the flavor of the biscuits. Once cooled, you can freeze the biscuits with or without the glaze for up to 2-3 months. For the best quality, enjoy them within that time frame. Food processor not required but makes it a lot easier.

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