Today, I will share a delicious Paula Deen Sweet Potato Biscuit recipe that is bound to leave you in awe.
Flaky biscuits are a Southern delight that has taken over the world. Moreover, the varieties possible with this flaky treat are endless.
Being a baker, I had to take it upon myself to try something new, and I am glad I came across this recipe by Paula Deen.
If you, too, like my family, are done with regular buttermilk biscuits and want a pleasant change from the same, sweet potato biscuits are worth a try.
Equipments Needed
- Measuring Cups and Spoons: Using a set of measuring cups and spoons is essential to get the measurements right.
- Sieve: I highly recommend sifting your flour and other dry ingredients before making the dough.
- Food Processor: If you are new to baking, you can do the hard parts, such as mixing the butter and dry ingredients, in a food processor. If you are a pro baker, go ahead and use your hands for the same, just like I do!
- Rolling Pin: To ensure your biscuits are all of the same thickness, it is best to roll the dough out with a rolling pin.
- Baking Tray: A baking tray will be needed to place the biscuits while baking.
- Pastry Brush: I recommend using a silicone pastry brush to cover the tops of the biscuits with melted butter to give them an amazing sheen.
- Biscuit Cutter: Last, a biscuit cutter is used to get biscuits of uniform sizes.
Ingredients & Substitutions
Note: The ingredients below are large enough to make ten sweet potato biscuits.
- ¾ Cup Cooked Mashed Sweet Potatoes: I recommend using a jewel sweet potato for this recipe, as it has the perfect color and starch content.
- 1.25 Cups All-Purpose Flour: If you don’t have all-purpose flour, you can use cake flour instead, but I suggest steering clear of bread flour, as the gluten content is a bit too high.
- 2 Tablespoons Sugar: Use caster sugar or granulated sugar for this. I often mix light brown and caster sugar for a malty flavor.
- ¼ Cup Cold Unsalted Butter: Do not use salted butter, as it will exponentially increase the quantity of salt in this recipe, resulting in unbalanced flavors.
- 4 Teaspoons Baking Powder: The perfect leavening agent for this recipe.
- ½ Teaspoon Salt: To enhance all the flavors.
- 3 Tablespoons Milk: To adjust the consistency of the dough.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 15 Minutes | 30 Minutes |
How To Make Paula Deen Sweet Potato Biscuits At Home
Step 1
Add the sifted and measured all-purpose flour and mashed sweet potatoes in a large bowl.
Step 2
To the same bowl, add the measured amount of butter and mix.
Step 3
Follow that by adding sugar to the dough.
Step 4
Now, add the baking powder to the dough mixture.
Step 5
Finally, top all those ingredients off with the salt and mix the dough well.
Step 6
Once the dough is roughly mixed, add the required amount of milk.
Step 7
Knead the ingredients well until it forms a rough dough.
Step 8
Roll the dough out on a floured surface with the help of a rolling pin.
Step 9
Cut out round portions of dough, place them on a greased baking tray or parchment paper, and brush them with some melted butter.
Step 10
Bake the biscuits in the oven at 450 degrees Fahrenheit for 10-12 minutes until they have golden brown tops.
Step 11
Your sweet potato biscuits are ready.
Expert Tips That I Recommend
- I always try to be as gentle as possible while rubbing the butter into the dough to prevent it from melting from the heat of my fingers.
- For a malty flavor, I prefer to bake sweet potatoes until they are tender before mashing them.
- I recommend rolling the dough gently, as rolling it with too much force can also cause unnecessary gluten formation.
- For even flakier biscuits, I refrigerate the dough before rolling and cutting.
- I sometimes enhance the flavor profile of sweet potato biscuits by adding a pinch of cinnamon, nutmeg, or cardamom to the dough.
- One trick I like to follow is to cook the sweet potatoes a day before baking so that they have enough time to cool down.
- When you mash the sweet potatoes, ensure they are lumps-free.
FAQs About Paula Deen Sweet Potato Biscuits
Nutritional Information Per Serving
Paula Deen Sweet Potato Biscuits are a healthy option as they are not too high in calories. However, the biscuits still lack many significant nutrients, like protein, so they should always be eaten alongside a protein-rich side to make a nutritionally balanced meal.
| Calories | 150 kcal |
| Carbohydrates | 21 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Trans Fat | 1 g |
| Cholesterol | 16 mg |
| Sodium | 418 mg |
| Potassium | 75 mg |
| Fiber | 1 g |
| Sugar | 4 g |
| Vitamin A | 1958 IU |
| Vitamin C | 1 mg |
| Calcium | 134 mg |
| Iron | 1 mg |
Along with being healthy, these sweet potato biscuits can also be eaten by vegetarians and non-vegetarians, with various side options. They can also be enjoyed by those on a low-calorie diet once in a while. However, these biscuits are not suitable for every type of diet out there.
Recipe Variations For Different Diets
- Vegan Diet: The main issue is dairy-based ingredients, like butter and milk. I switched these ingredients with plant-based, non-dairy options to make these biscuits vegan-friendly.
- Gluten-Free Diet: People with gluten intolerance can still enjoy this delicious recipe as long as they substitute all-purpose flour with gluten-free flour in the same quantity.
- Dairy-Free Diets: Switch all dairy-based products with non-dairy-based ones, like plant-based milk and butter.
- Keto Diet: I would recommend following a keto-friendly biscuit recipe from scratch, which is often made with eggs to give the biscuits a structure.
Storing And Reheating This Recipe
Storing This Recipe:
- On The Counter: I like to store these biscuits in an airtight container on the kitchen counter for up to two days without worrying about their quality going bad.
- In The Refrigerator: To store these biscuits for longer, say up to a week, I suggest you store them in an airtight container and then place them in the refrigerator for up to one week.
- In The Freezer: Lastly, you can also freeze these biscuits for up to 2 months by storing them in an airtight container or a ziplock bag and placing them safely in the freezer. Thaw the biscuits well before reheating them.
Reheating This Recipe:
- Microwave: To quickly heat your biscuits, place them in a microwave-safe bowl and heat them for 30 seconds at the highest heat setting until piping hot. Sprinkle the biscuits with just a little water to prevent them from drying out.
- Oven: I think it’s best to reheat these biscuits in the oven to make them more uniform. Set the oven to 350 degrees Fahrenheit, and let the biscuits heat slowly for 5-7 minutes until they are hot. Again, sprinkle them with just a little water to ensure they don’t get dry.
What To Serve With This Recipe
Personally, I love to enjoy these biscuits with some hot honey. Due to their scone-like texture, the biscuits will also taste great with simple sides like jam and clotted cream.
The biscuits can also be served with protein-rich sides, like Roasted Chicken, to make it a balanced meal. I often go for fancier sides, like Grilled Salmon or even some Lamb Chops. Lastly, you can serve these with a side of steak, like Flank Steak or a well-made Hanger Steak.
Printable Version
Flaky Paula Deen Buttermilk Biscuits Recipe
Ingredients
- 3/4 cup Cooked Mashed Sweet Potatoes
- 1.25 cups All-Purpose Flour
- 2 tablespoons Sugar
- 1/4 cup Unsalted Butter
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 tablespoons Milk
Equipment
- Measuring cups
- Measuring Spoons
- Sieve
- Food Processor
- Rolling Pin
- Baking Tray
- Pastry Brush
- Biscuit Cutter
Instructions
- Add the sifted and measured all-purpose flour and mashed sweet potatoes in a large bowl.
- To the same bowl, add the measured amount of butter and mix.
- Follow that by adding sugar to the dough.
- Now, add the baking powder to the dough mixture.
- Finally, top all those ingredients off with the salt and mix the dough well.
- Once the dough is roughly mixed, add the required amount of milk.
- Knead the ingredients well until it forms a rough dough.
- Roll the dough out on a floured surface with the help of a rolling pin.
- Cut out round portions of dough, place them on a greased baking tray or parchment paper, and brush them with some melted butter.
- Bake the biscuits in the oven at 450 degrees Fahrenheit for 10-12 minutes until they have golden brown tops.
- Your sweet potato biscuits are ready.
Notes
- I always try to be as gentle as possible while rubbing the butter into the dough to prevent it from melting from the heat of my fingers.
- For a malty flavor, I prefer to bake sweet potatoes until they are tender before mashing them.
- I recommend rolling the dough gently, as rolling it with too much force can also cause unnecessary gluten formation.
- For even flakier biscuits, I refrigerate the dough before rolling and cutting.
- I sometimes enhance the flavor profile of sweet potato biscuits by adding a pinch of cinnamon, nutmeg, or cardamom to the dough.
- One trick I like to follow is to cook the sweet potatoes a day before baking so that they have enough time to cool down.
- When you mash the sweet potatoes, ensure they are lumps-free.
Nutrition
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Conclusion
I bet making these sweet potato biscuits does not seem as daunting a task. Besides, these biscuits are indeed an all-around winner, as they are fluffy and light and can be enjoyed with so many lovely sides.
Moreover, you can make them in advance and store them later with the same freshness, which is a plus point for this recipe. So, don’t waste any time—try out this amazing recipe as soon as you can!
After you try this recipe, let me know in the comments how it turned out for you, even if you made any changes or tried the variations. I will see you next time with more such delectable recipes. Until then, happy baking!
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