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Sweet Potato Biscuits for Black History Month

Daniel Hautzinger
Sweet potato biscuits on a plate

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Sweet Potato Biscuits

Recipe by PBS's Aviva Goldfarb of The Six O'Clock Scramble for Black History Month


2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup mashed sweet potato (from 1 - 2 cooked sweet potatoes)
2 tablespoons firmly packed brown sugar
1/2 cup butter-flavored Crisco, melted
1/2 teaspoon baking soda
3/4 cup buttermilk


1. Heat oven to 425 degrees. Combine flour, baking powder, and salt in a large bowl.

2. Combine sweet potato, brown sugar, and Crisco in an electric mixer at low speed until well-blended and fluffy.

3. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients until they are just combined. (Do not overmix.)

4. Roll dough 1/2-inch thick on floured counter or pastry board. Cut with floured 2-inch round cutter (can use a drinking glass). Place on ungreased baking sheet. Bake for 15 – 20 minutes.