Y’all know that I love sweet potatoes and will add them to just about anything. Growing up, biscuits were our after church meal. My mother would crack open the can, throw them in her corningware dish then cook them until they were golden brown. My sister and I would then fight over who got the middle biscuit, both preferring the soft edges. While my working mother did not have the time to create homemade biscuits, she still curated a tradition that holds a special place in my heart. As I started dabbling in more homemade dishes, I was pleasantly surprised with how easy it is to make homemade biscuits and you will be as well. These Sweet Potato Biscuits harken back to my childhood as well as pays homage to our African ancestry with the addition of sweet potatoes. If you missed the sweet potatoes and yams connection for Black folks , be sure to watch High on the Hog on Netflix.
As we move into February, i.e. Black History Month, I am once again partnering with fellow Black food bloggers to highlight elements of the diaspora. Be sure to check out the list of fabulous recipes from Black food bloggers from all over the globe. For my cooks, I challenge you try one of these recipes this month and most importantly spend some turning learning the history behind it.
I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology.
Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!
Sweet Potato Biscuits
Homemade biscuits with sweet potato
- 4 Cups self rising flour Plus additional flour for dusting and see note below
- 2 tbsp brown sugar
- 1 tsp baking soda
- 1 cup unsalted cold butter 2 sticks, helpful to put in the freezer
- 1 cup pureed cooled sweet potato
- 1 cup buttermilk
Preheat oven to 450. In a large mixing bowl, add your flour, sugar and baking soda. Mix until blended.
Using a cheese grater, grate your cold butter into the flour mixture. Then add in cooled sweet potatoes.
Add in buttermilk mixing until it starts to combine. The mixture will not look like dough until you start kneading the dough.
On a clean dry surface, dust the surface with flour and dust your rolling pin. Knead the dough until it starts to starts to form cohesive dough. Roll the dough out flat and fold the dough back like a letter. Repeat until the dough is combined.
Roll the dough out about half an inch thick thick and use your biscuit cutter to cut your biscuits. Push the biscuit cutter straight down and pull up being sure not to twist.
Continue to re-roll any scraps until you have 12-14 biscuits depending on how thick your biscuits are.
Place biscuits in a cast iron skillet or shallow baking dish for baking.
Bake for 12-15 minutes or until golden brown. Top with salted butter while hot. Serve warm with butter and/or honey.
- Self rising flour has salt and baking powder in it. If you use an all purpose flour, you will need to add salt and baking powder as well.
- I recommend grabbing a set of biscuit cutters (here are some from Target) and a great rolling pin (my heavy marble one from Crate and Barrel works well). *these are affiliate links
- I learned this the hard way, so I am sharing so you do not make the same silly mistake! As you grate your butter please be sure to keep the wrapper on the butter. The heat from your hand will melt the butter very quickly. A food processor may also work.
- Be sure that your ingredients are super cold as well so they blend well and do not compromise the dough. Dropping the butter in the freezer before hand helps and keeping your buttermilk in the fridge until you are about to use it.
- The sweet potato flavor in these biscuits is subtle, for more flavor add more sweet potato. Serving with honey also helps.
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