Grit Blogs > Country Cooking

Sweet Potato Biscuits

A-photo-of-Chuck-MalloryThese quick, flavorful biscuits are, in my opinion, healthier than usual because they contain one whole sweet potato. Even better, they give the biscuits a nice taste. This was adapted from the Pedernales Country Cookbook, a 1968 cookbook touting recipes from the Hill Country of Texas. The Hill Country, with towns like Fredericksburg, New Braunfels, Gruene and Kerrville, is a large rural area northwest of Austin and northeast of San Antonio. Filled with antique shops, quaint restaurants, and other surprises (like wineries), this is an area where Germans and Mexicans were early settlers along with southerners. Thus there is unique cuisine all around. Ironically, I found the Pedernales cookbook while shopping in another superb rural area, Door ounty, Wisconsin, almost as far north as you can go in the central U.S.!

(Photo: Artichoke field near Fredericksburg, TX)  

The Hill Country of Texas sports terrific barbecue and chili, including Pedernales River Chili, which was a favorite food of Lyndon Baines Johnson, 36th U.S. President. First Lady, Ladybird Johnson, printed cards with the Pedernales River Chili for distribution. LBJ himself said, “Chili concocted outside of Texas is usually a weak, apologetic initiation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red.”

Whether you’re making chili or any other main course, these country biscuits would be a great accompaniment.


Sweet Potato Biscuits  

1 medium sweet potato
2 cups flour with extra for dusting
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons shortening
2/3 cup buttermilk
1 tablespoon melted butter

Wash sweet potato and microwave until soft, approximately 5 minutes. Let cool. Mix flour, salt, baking powder and baking soda thoroughly, or sift together. Chop or divide shortening into small pieces. Put shortening into flour mixture and work together. Scoop potato out of skin and mash. Add to flour mixture thoroughly (you might need to use your hands once the dough ball is formed). Gradually add buttermilk while mixing. Roll out approximately ¾ inch thick, dust with flour, and cut with biscuit cutter. Place on greased pan and bake at 450 degrees for approximately 15 minutes. Biscuits should be slightly brown on top. Brush tops with melted butter and serve. Makes approximately 12-14 biscuits.

10/11/2014 8:48:11 PM

Bh, thank you, I agree! I don't think I realized how large the upper Michigan peninsula was until I took a good look at a map! I have been through most of Michigan but hope to get to that area someday. Probably summer! Hope you enjoy the recipe. I make it all the time!

10/10/2014 7:48:01 PM

If you proceed north another two to four hours you'll be in the beautiful Upper Peninsula of Michigan, another superb rural area. I would hardly call Door Co. Wisconsin "almost as far north as you can go in the central US". The recipe looks great. Thank-you for sharing it.

nebraska dave
11/15/2011 7:42:39 PM

Chuck, I just happened to be reading an article about how easy it is to grow sweet potatoes. How appropriate that you would have a recipe for muffins. They look absolutely delicious. The mesclun salad mix is hanging in there even through the mid 20s at night. I've probably eaten a hundred dollars worth of salads at the Chicago price. It's not bad when I finally got past the "It's not supposed to taste like leaf lettuce" thoughts in my brain. It's kind of a tougher texture with a stronger taste to it than the yellow leaf lettuce that I'm used to eating. It's so prolific that a 4'X4' bed of Mesclun salad mix would provide salad for many folks with the palate to consume it. Have a great sweet potato muffin day.