Sweet Potato Biscuits Recipe

| November 26, 2012 | 22 Comments

Sweet Potato Biscuits
Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch.  Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner.  Never made biscuits from scratch?  We’ll show you how easy it is to make these without even rolling out any dough.


Sweet Potato Biscuits Recipe
Sweet Potato Biscuits Recipe:  Made from scratch.


Sweet Potato Biscuits were a real treat when I was growing up.  I guess mama just had a need to do something a little different every once in awhile and would make up a big old pan of these biscuits for all the family to enjoy.  No special holiday or occasion was needed, they were served at various times of the day and, various days of the week.  Country ham just took on a whole new meaning when served inside one of these big fluffy treats.

Every time I bake sweet potatoes, the aromas that fill the kitchen just rush me back to my youth.  Back then, mama would get out a large sheet pan and fill it full of freshly dug sweet potatoes.  It didn’t take long to bake them in the oven and once they started to get done, the kitchen would be filled with that sweet, sweet smell.  It’s much the same as a fresh baked apple pie when it’s ready to come out the oven door.  The sweet potatoes will start oozing sugars and drip down the side of the potato.  Then, it begins to burn a bit to the bottom of the pan but you know that all kinds of great things are going to be prepared in the days ahead.

Baked sweet potatoes are used in Sweet Potato Pies, Candied Yams, Souffles, Casseroles and, yes….to make Sweet Potato Biscuits.  There are just so many great recipes that call for baked sweet potatoes.  But, we’re here to talk about Sweet Potato Biscuits.  Don’t make biscuits from scratch?  Why not?  It’s really not as hard as you might think.  Mostly, it just takes a bit of practice and after a time or two…you’ll wonder why you have always put off giving them a try.  I’m pretty confident that you can actually make them the FIRST time you try with our instructions.

I’ve tried all types of recipes for making biscuits.  Some turn out good…others…well….not so good.  Even for someone that’s made more than a few pans of biscuits.  I just always seem to fall back to making them the way mama originally taught me how to do.  I don’t have one single memory of mama ever rolling out dough to make biscuits.  She always pinched off a bit of dough with her fingers, rolled it around between the palms of her hand, patted it out a bit and then placed it in the pan.  Some folks call them “cat head” biscuits.  I just call them…GOOD.  And, back during our restaurant days, we made a ton of them….using the method mama taught us.

I have yet to do an actual recipe for mama’s biscuits.  Still, this one will give you the basics and it’s a great recipe to add to your biscuit making abilities.  So, grab some sweet potatoes, fill the kitchen with the aroma’s I grew up with….and Let’s Get Cooking!


Sweet Potato Biscuits, ingredients.
Sweet Potato Biscuits:  You’ll need these ingredients.


Sweet Potato Biscuits, add flour to the sifter.
We’ll begin by adding flour to our sifter.  I’ve always sifted my flour first….mama said it was the right thing to do.  If you don’t have a sifter, you can use a whisk to aerate your flour a bit.  Just whisk it around a few good times and bring some air into it.


Sweet Potato Biscuits, sift the flour.
Sift the flour into a good sized mixing bowl.


Sweet Potato Biscuits, add the sugar.
You can also add the dry ingredients that follow on top of the flour before you sift it.  I do it sometimes but…well…maybe I got in a bit of a hurry and forgot to do it this time.  Besides, I wanted to show you an “alternative” way of mixing them into the flour.  Yeah…that’s it.  An alternative way of mixing it all together.  OK…let’s proceed.  Add the Sugar to the flour.


Sweet Potato Biscuits, add the cinnamon.
Add the Cinnamon.  I’m only adding about 1/4th of a teaspoon.  I suggest you go a bit on the light side the first time you make them.  Then, depending on how well you like the taste, you can add more the next time you try them.  Yep, I’m pretty certain that you will make them more than once.  They’re just that good.


Sweet Potato Biscuits, stir it well.
Now, for that alternative way of doing things.  Here goes.  Grab a whisk or fork and give all the dry ingredients a good stir.  Make sure you mix them all together well.  Of course, had we added them to the sifter before we actually sifted the flour, the sifter would have taken care of mixing everything together.  Remember, this is just the “alternate” way of doing things.  But, now you have two different ways of making it happen.  You can thank me later.

Use the fork and make a little well in the middle of the flour.  Just push most of the flour to the outside edges of the bowl to create a well in the middle.


Sweet Potato Biscuits, add the lard.
Add the lard or shortening to the center part of the well.


Sweet Potato Biscuits, add the sweet potato.
Add the Sweet Potato right on top of the lard.  I’m just squeezing the potato right out of its skin.  You don’t want to add a bunch of the potato.  The more wet ingredients that you have, the more flour you’ll need to reach the right consistency for dough.  The lard, sweet potatoes and milk make up the “wet” ingredients in this recipe.


Sweet Potato Biscuits, add the buttermilk.
Add the buttermilk.  The well we created just helps keep all of the wet ingredients centered in the bowl.  We need to mix those up before we start working the flour into the mixture.  I think this is a bit of a crucial part of biscuit making, at least for this recipe.


Sweet Potato Biscuits, squish it all together between your fingers.
OK…this is going to get a bit more difficult to photograph.  The process is very simple but, I must admit, having this on video as opposed to photographs, could make the next few steps a bit easier to follow.  But….have no fear.  We’ll work our way through it…besides….this is the fun part.

Stick your fingers right down in the middle of all of those wet ingredients.  Gently grab a handful of the “stuff” and squeeze it between your fingers.  Squeeze your fingers into your palm and let it squish out both sides of your hand.  Have fun with it.  Add some love into what you’re doing.  Do this several times until it all seems to be mixed together.  You’ll have a few small clumps of lard but that’s OK…we don’t mind those a bit.  Just try to keep it all within the center of that well we created.  Go ahead….squish…squish….and squish it a few times more.  Now we’re having some fun right?


Sweet Potato Biscuits, all squished together.
You should have something that looks like this when you’re finished.  We’ve worked the sweet potato into the lard and got the buttermilk all worked into it as well.  Note that I’ve managed to keep it within that well in the middle and, that I’ve got flour built up around the edges of the bowl.  It’s not really critical that you do this but, it helps…trust me.

VERY IMPORTANT:  The best advice I can give you for making biscuits is to use a very light hand and light touch while mixing up and handling the dough itself.  Don’t try to apply pressure and squeeze it together.  Just work it lightly and let the dough ball form itself as you go.  You’ll see below what I mean.


Sweet Potato Biscuits, stir.
Follow this portion closely.  Again, it’s a little difficult to describe the process but I think you can follow along very easily.  Put your fingers down in the middle of the wet ingredients, all the way to the bottom of the bowl.  Then, start moving your hand in small circles, around and around in the middle.  As you move around in circles, the outside edges of the wet ingredients will begin to pull the flour along the walls INTO the mixture.  In just a few turns, you’ll be dragging the dough around in the bowl.  Do this in a quick motion but don’t try to work too much of the flour into the wet ingredients at one time.  Let it happen naturally as you continue to make those small circles.

Your fingers have pretty much become a dough hook at this point, like you’d find in an electric mixer.  As you continue to make those circles, gently ease the flour around and let it grab a bit more flour.  Keep your fingers touching the bottom of the bowl, scraping if needed, as you go.  You can remove your hand to rest it if need be, then get right back in there an finish mixing.  A lot of recipes talk about not over working the dough.  Yes, you can do that with this recipe but, I’ve found it’s a lot more forgiving than some other recipes I’ve tried.


Sweet Potato Biscuits, dough ball.
In just a minute or two, you’ll have incorporated the wet and dry ingredients and made a dough ball like this.  It’s still sticky, more in the middle than the outside because the outside is coated with dry flour.  We’ll continue to work with that.


Sweet Potato Biscuits, add flour as needed.
Sift a little more flour onto the dough ball.  Proceed slowly as this is a learned method of working up the dough.  The more you practice making biscuits, the more you’ll learn the “feel” for the dough.  That way, you can add more flour if needed to reach the desired results.  Too much flour will cause the dough to sort of dry out and break apart.  Add just a little at a time and stir it around some more.  Turn the dough ball over and scrape up anything that might be sticking to the bottom or sides of the bowl.  Just place that right on top of the dough ball and work it back in.

As you work the dough, flip it over a time or two and let the flour coat the dough as you go.  Take one portion of the dough and gently fold it over onto the top of the rest.  This is very similar to kneading the dough but we’re doing it as we continue to form the dough ball.

As I’ve stated, it’s hard to do this and take proper photos of the process.  Still, if you’ll give it a try, you’ll soon be making biscuits you’ll be proud to serve to anyone.  You can do it.  Don’t give up.  Practice makes perfect is really true.  And again, remember to keep working with a light hand and light touch throughout the whole mixing and handling of the dough process.


Sweet Potato Biscuits, dough ready.
You will want to reach a point where the dough looks like this.  It’s holding together, still a little sticky-tacky on the inside but holding together.

All-in-all, this part of forming the dough can be completed in just a minute or two.  Maybe not the first time you try it but after a couple of times of making biscuits, you’ll be able to do this in no time.


Sweet Potato Biscuits, push dough to the side.
Gently push the dough ball to one side.  THEN….clean your fingers.  Here’s how:

I always keep the bag of flour open and next to where I’m making bread.  Sometimes, the dough ball will form and leave a handful or more of flour inside the bowl.  Either way, grab a bit of flour in your hand and walk over to your trash can.  Rub the flour around between your fingers and the dry flour will pull the wet flour away from your palms and fingers.  Work it around a bit and just let it all fall into the trash can.  It’s the easiest way I’ve found to clean any wet dough from my fingers.  Very simple but….I didn’t try to take any photo’s of the process.


Sweet Potato Biscuits, add some more flour to the bowl.
Sift a little extra flour into the other side of the bowl.  Just a thin layer or so.


Sweet Potato Biscuits, add some flour to your hands.
OK…now that I’ve told you how to clean your hands of any dough….grab a little more flour and dust your hands good.


Sweet Potato Biscuits, gather a bit of dough.
I’m right handed so I take my left hand and gently lift the dough.  I pinch up a small portion between my fingers, a little larger than a golf ball and………pinch it off.


Sweet Potato Biscuits, pinch off the dough.
You can make them any size that you’d like.  OK…this is a bit larger than a golf ball.  Still, it’s not much bigger.


Sweet Potato Biscuits, roll the dough.
Take your other hand and apply just a light amount of pressure as you roll the dough section around between the palms of your hands.  A few quick turns is all you’ll need.  It’s like making meatballs if you’ve ever done those…or…like playing with clay as a child.  You’ll feel the dough take shape in the palm of your hand.  We’re just shaping it into a ball at this point, lightly pressing it together as we go.  About 5 seconds is all you’ll need….if that much.


Sweet Potato Biscuits, shape the ball.
The dough will probably start to feel a little sticky again.  But, you should have a fairly round ball of dough.


Sweet Potato Biscuits, roll in flour again.
Place the dough ball into the dry flour on the side of the bowl.  Gently roll it around, just enough to lightly coat it with more flour.


Sweet Potato Biscuits, pat into biscuit shape.
Give it another quick roll for about 1 second in the palm of your hand, then, GENTLY flatten it out into a disc.  This one is about 1/2 inch thick.  Don’t press it hard…remember to keep using that gentle touch as you go.


Sweet Potato Biscuits, place in the pan.
You will need a very lightly greased sheet pan, pizza pan or something similar to place the dough into once it’s formed.  Start at one end and work your way up to the other.  As you can see, mine aren’t perfect circles.  And, I personally prefer to have my biscuits touching as they bake.  Why?  Well, I guess mostly because that’s the way mama showed me how to do it.  I’ve just always made them this way.  When the sides touch, you’ll get a biscuit with soft edges.  If you separate them, the outer edges will brown more and be a bit crispier.  It certainly can be done either way.  Experiment with a few and see which you prefer best.  I’m OK with that.

You could also brush the tops with some melted butter at this point.  Sometimes I do and sometimes I don’t.  But, I do always add some once they come out of the oven.  Stay with me.

Just keep repeating the process until you’ve used up all the dough and made as many biscuits as you can.  This recipe would easily make a dozen but I guess I got a little carried away and made them a little thicker than that.  So, I ended up with a total of ten as you can see.

Bake them at 500º for about 8-10 minutes.

Watch them closely after about 8 minutes.  The tops should brown just a little before you remove them.  The bottom will typically brown much more than the tops so don’t overcook them or you’ll have burned bottoms.  Nobody wants burned bottoms now do they?


Sweet Potato Biscuits, brush with butter.
When they are lightly browned on top, remove them from the oven and sit on a wire rack or cloth towel to cool.  You can brush the tops with a pastry brush and some melted butter…or do the lazy thing…..just take a stick of butter and rub it across the tops.  The hot biscuits will melt the butter enough to where you can brush it all over the tops without messing up another utensil.  Actually, I think that’s a pretty smart thing to do if you’re making just one pan.  In the restaurant though….I used the brush method.


Sweet Potato Biscuits, all buttered up.
Don’t they look good?  Fortunately, I still have a couple of these in the refrigerator.  I’m fixing to go warm them up….I’ll be right back.


Sweet Potato Biscuits, serve and enjoy.
Serve warm and enjoy!

I know it might be a little difficult to grasp the concept from just photos but they really are very easy to make.  I’ve tried rolling them out and as I said, I keep coming back to this way of making biscuits.  They are perfect for everyday meals and even Sunday dinner.  If I wanted to make party biscuits, I’d make the dough the same way then, roll out the dough about 1/2 inch thick and use a small biscuit cutter to cut them out.

The real secret to good southern made-from-scratch biscuits is practice.  Get a 5lb bag of flour, some lard or shortening and a quart of buttermilk.  By the time you use that up, you’ll be making biscuits you never dreamed possible.  Try it…then let me know how they turn out in the Comments section below.  I look forward to hearing all about it.


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Sweet Potato Biscuits - printbox image.

Sweet Potato Biscuits Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 Biscuits 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch. Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner. Never made biscuits from scratch? We’ll show you how easy it is to make these without even rolling out any dough.



  • 3 cups of Self-Rising Flour, sifted
  • ¾ cup Buttermilk
  • ¾ cup of Sweet Potato, baked and peeled.
  • ¼ cup Lard, or shortening if desired.
  • 2 Tablespoons of Sugar
  • ¼ teaspoon of Cinnamon


  1. Place sifter in a large mixing bowl.
  2. Add flour, sugar and cinnamon. Sift together into bowl.
  3. Create a well in the middle of the flour.
  4. Add lard, baked sweet potato and buttermilk.
  5. Squish wet ingredients between fingers until fairly smooth.
  6. Stir the wet ingredients into the flour using a small circular motion. Draw the flour into the wet ingredients slowly as you continue to stir.
  7. When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard.
  8. Using one hand, lift the dough and gather a small amount of dough between fingers then, pinch it off.
  9. Roll dough in the palms of your hand as if making a meatball.
  10. Roll dough ball in the flour to coat evenly.
  11. Pat the dough ball lightly in your hands to shape the biscuit. Don’t press it together hard.
  12. Place the formed biscuit in a pan that has been lightly greased with lard.
  13. Repeat the process until all dough is used.
  14. Bake at 500º for about 8-10 minutes or until the tops start to lightly brown.
  15. Remove from oven, brush with butter, cover with a clean cloth and let rest.
  16. Serve warm and enjoy.


You can make plain biscuits the same way. Just omit the Sugar, Sweet Potato and Cinnamon. All you need is Self-Rising Flour, Lard and Buttermilk to make delicious Southern Style Biscuits.

Keywords: Sweet Potato Biscuits Recipe, made from scratch, buttermilk, breakfast, lard, southern recipes, old fashioned, homemade


Your Comments:  Have you always been afraid to make biscuits from scratch?  Do the one’s you make turn out more like doorstops than old fashioned homemade biscuits?  Well, I do hope you’ll give our recipe for Sweet Potato Biscuits a try and …real soon.  I really think you’ll be surprised at just how easy they are to make.  I’ll look forward to hearing your made-from-scratch biscuit stories.  Just take a minute or two and leave us a comment in the section below.  It’s the only way I have of actually knowing that you have visited our site.  And, please note that all comments are moderated.  That means that your comment may take up to 24 hours to appear on our website.  I read each and every one of them and will reply to as many as possible.  So, come back again and read our reply.  Thank you for your visit today, I hope that you’ll feel right at home and will be more than happy to visit with us again.

Be Blessed!!!


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Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (22)

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  1. Mama's Buttermilk Biscuits | Our State Magazine | August 14, 2013
  1. Tony Dickson says:

    Steve, I not only found the buttermilk biscuits to be great, but also the sweet potato biscuits too. I have been cooking for many years due to my mother and grand mother’s inspiration. I concentrate a lot on pastries, but southern cooking is deeply wedged in my soul. Your sweet potato biscuits are great. The sweetness, they are soft but have enough crust on the bottom I truly enjoy. Thanks for sharing you technique and recipe.

    • Steve Gordon says:

      Hi Tony, Thank you for trying the Sweet Potato Biscuits, now you’ve got me wanting to make some again. I haven’t had these in awhile. I’m glad you liked them though. I do appreciate you taking the time to share your comments, and I hope you’ll visit with us often. Be Blessed!!! -Steve

  2. Cheryl-Lynn says:

    Well, my first try was not great but maybe I should not have added a bit of water and just left that extra flour. They were not hard but did not seem to bake in the centre well. I still like them but not too pretty for my New Year’s Dinner tomorrow…but just fine for me.

  3. Sally Vining says:

    That sweet patato pie looks delicious and it looks like the old fashion pies. I am going to make this pie hope it looks like yours.
    Thanks, for your recipes

  4. Esther says:

    I have only used this recipe since I started making sweet potato biscuits. Absolutely perfect. I gave a dinner party a month ago and my guests were from Duluth Wisconsin. I served them with a slow-cooked pork leg, collards and mac and cheese. They had never ate southern food. At the last moment I decided to whup up some sorghum butter to go with your biscuits. I think I may have converted them to true cooking. I had that special moment of knowing that a door had been opened. Thank you for the wonderful recipe.

  5. Linda Malnati says:

    HI Steve, I am fine and hope this find’s you feeling your best. Thank you for the Sweet Potato Recipe. I was wondering why I kept hearing this little voice telling me to buy some sweet Potatoes ! Well I am making these for Friday Nights Dinner. They Look absolutely wonderful. Until then my Friend, I will let you know how they turn out. Stay Well, and God Bless.

  6. Sylvia says:

    Hello Steve, Sweet Potato Biscuits look good!! Want to make some. I will roll out and cut because I can’t make pretty ones rolling with my hands. Not looking forward to more snow–had enough. Just thankful we have not had anymore than we have. Just hope we keep power. Thanks again.

  7. Amity says:

    I’ve tried to make biscuits twice…both times, they were hard as a rock and flat as can be.

    These came out good! Thank you so much! I’m trying hard to pass on southern traditions to my girls!

    One thing, I had to add more liquid. Why do I always have too much flour?

    • Steve Gordon says:

      Hi Amity, I always have leftover flour as well. It’s just the way my mother taught me. I allow the liquids in the mix to absorb the flour it needs as opposed to trying to be exact with measurements. I know there are many recipes for biscuits that don’t do it this way, it’s just what I was brought up doing. Back in the day, biscuits were made a couple of times a day in a big wooden bowl. Leftover flour was sifted to remove lumps, then just left in the bowl, adding more next time biscuits were made so the flour was never wasted. I might be guilty of throwing some out since I don’t make biscuits all that often. I hope this helps. Thank you for trying our Sweet Potato Biscuits. I think it’s great that you’re passing along our great Southern traditions to your girls. Please keep it up. I appreciate your visits, and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  8. Cindy says:

    First I have to say that the biscuits on this page are the prettiest sweet potato biscuits on the internet.

    The first time I made these, I was so afraid of overworking the dough that I made small, timid looking biscuits. They were tasty, but small. I re-read the instructions (they are very detailed and encouraging, thank you!), and I made them again. The second time they were big and fluffy, and beautiful. I am a vegetarian so I used (unrefined) coconut oil instead of lard, and they were very good. Thank you for sharing your stories and thank you for this recipe!

  9. Vikki says:

    Thanks for the recipe, it really brought back wonderful memories of my mom making these for us…along with a nice piece of ham of course. I am wondering if replacing the shortening/lard with butter will significantly change how the biscuits come together?

  10. Ms Elle says:

    Does it make a huge difference if the flour is unbleached or not?

    • Steve Gordon says:

      Hi Ms Elle, I doubt that you would notice any difference at all between the two types of flour. Both go through an aging process, with the unbleached being allowed to age naturally. I hope this helps, and I hope you’ll try our Sweet Potato Biscuits recipe, I think you’ll enjoy them. I appreciate the question and your visit. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  11. Luanne Thompson says:

    Hello Steve,
    I can’t wait to try your biscuits. Do you ever freeze your biscuits before baking? I’m putting together my menu for Thanksgiving and I’d love to add these biscuits but I won’t have the time to devote to making them from start to finish. I just found your site today. You have several things I’d like to try.

    • Steve Gordon says:

      Hi Luanne, I’m thankful you’ve found Taste of Southern, and that you’re going to try Our Sweet Potato Biscuits recipe. I hope they’ll turn out well for you. I’ve never frozen any of these so I’m afraid I can’t help much with your question. I might suggest though, that you bake them until they rise and remove them before they start to brown. You could then let them cool and freeze them. After that, let them thaw and pop them back in the oven to finish baking on out.

      I’ve seen packaged biscuits in the freezer sections before, and they are already partially baked. Hopefully, you might try this before we get too close to Thanksgiving, just to see if you like the results. Thank you for the question. I’m sorry I couldn’t be more specific, but I hope this will help. Best of luck with it and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  12. Connie says:

    Thanks for this recipe. Now I know what to do with that one sweet potato I have left! I’m making catfish tomorrow so I think these biscuits will be a good addition. Thanks again.

    • Steve Gordon says:

      Hi Connie, I hope you had the chance to make the Sweet Potato Biscuits, they’ll go great with some fried catfish. There is one fellow in my group of fishing buddies that we all give our fish to. He takes them home and cleans them, then about every other month, he and his wife invite us all over for a fish fry. She has served her own Sweet Potato Biscuits at those, and they just go together really well.

      We fish for Crappie most of the time, but I still like catfish when I eat out every now and then.

      Thank you for your comments and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  13. Norma says:

    Hello Steve,

    I have only recently found your website, but I am so glad that I did! I made the Sweet Potato Biscuits tonight to have with our supper—they were fantastic! I haven’t made biscuits”your way”since I married & left home leaving the”biscuit making pan”with Mama. I was so pleasantly surprised when the biscuits rose up so big–cathead biscuits for sure! The taste was delicious, & they were so pretty as well! I look forward to making them for guests! Thank you so much for all your work in doing this website, & all the pictures are so helpful! Sincerely, Norma PS 5:11-12

    • Steve Gordon says:

      Hi Norma, Aren’t they GOOD? Even if I must say so myself. I’m thankful you found the recipe and that you were willing to try them. Time to start your own “biscuit making pan” and make more memories. Keep up the good work.

      I appreciate your comments, hopefully it will encourage someone else to give them a try. Thank you for your visit, I’ll be looking forward to you stopping by for another visit… real soon. Keep “singing.” Be Blessed!!! -Steve

  14. Jill says:

    Steve, I am so thrilled I found your website. I made the sweet potato biscuits today and they are to die for! I love that you make biscuits just like my mama used to make too! There are very few people these days who first of all make biscuits from scratch and second mix the milk and lard and then incorporate the flour by hand. Most want to cut the lard into the flour. That is not how my mama did. I enjoyed your site very much as it brought back memories. Oh, and you mentioned about how if the biscuits touched each other they would have soft sides. When mama made hers she placed them in a circle on a cast iron griddle with a biscuit in the center which was always my biscuit and it had soft sides all the way around 🙂 Thanks so much for the memories and great recipe.

    • Steve Gordon says:

      Hi Jill, I bet I’m even more excited than you are that you found our website. I’m just as excited to know that you tried one of my recipes and especially the Sweet Potato Biscuits. I’m glad they turned out good for you. Making them this way is the only way mama ever made biscuits and she could make some good ones. Thank you for sharing the story about the “center” biscuit being yours when your mama made them. Growing up at our house, mama always seemed to have just a small piece of dough left and she would roll it out long and place it on her baking sheet. She called it a “snake” and that was always the biscuit she made for me. Aren’t we blessed to have such fond memories? I do hope you’ll give some of the other recipes a try and I’ll look forward to you coming back and sharing your results with those as well. Thank you for taking the time to share your comments and memories, I greatly appreciate it. Do come back and visit with us again… real soon. Be Blessed!!! -Steve

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