We've shared a number of biscuit rendentions on our blog but never shared our buttermilk biscuit recipe. We starting making these sweet potato biscuits and realized that we couldnt simply tell you add sweet potato to the buttermilk recipe. Well, here it is. We just posted it so bookmark it until you memorize this recipe!  Essentially, all you will need to do is add creamy sweet potatoes, cinnamon and a little sugar to our buttermilk recipe. Shelly made these for brunch this past Sunday and enjoyed them as a vehicle for a BLTA. Amazing! They are excellent alone or with some butter as well. Put these on your immediate to-eat list.  

 Sweet Potato Biscuits

1 large sweet potato, roasted

1/2 cup of buttermilk

1/4 teaspoon ground cinnamon

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoons baking soda

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup shortening or 1 stick of butter

Cast iron skillet


Preheat oven to 400. Place the cast iron skillet in the oven. Mash the sweet potato and add the buttermilk and cinnamon in a large bowl. In a medium bowl mix the flour, baking powder, baking soda, sugar, and salt. Place the bowl in a freezer and cut in the shortening or butter with a fork. After the shortening is mostly incorporated, finish mixing in the shortening with your hands until all the flour and shortening is mixed together. * Take the bowl out of the freezer and mix in the sweet potato mixture. The consistency should be doughy but not sticky. Put the bowl back in the freezer for about 2-3 minutes. Take the dough out and place the dough on a floured surface and roll out to about an inch thick. Use a biscuit cutter or a cup(that is what we use) to cut round biscuits. If you have left over dough repeat the steps to get more biscuits. Only do this once as you don’t want the dough to get warm. Take the cast iron out the oven and place your biscuits in the skillet. Bake for 14-16 minutes, until they are golden brown.