Pearl’s Sweet Potato Biscuits

Preparation info

  • Difficulty


  • Yield: About

    3 dozen

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the principal cooks in my mother’s boardinghouse over the years was named Pearl Hutchins. He not only cooked but acted as my personal part-time nurse. It never occurred to me in my childhood to wonder if Pearl was his given name or a nickname. One of his many fine Southern specialties was his sweet potato biscuits.


  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • Salt to taste, if desired
  • ¼ to ½ teaspoon sugar
  • 12 tablespoons butter
  • 1 cup mashed, freshly cooked or canned sweet potatoes
  • cup heavy cream, approximately


  1. Preheat the oven to 450 degrees.
  2. Sift together the flour, baking powder, baking soda, salt, and sugar into a mixing bowl. Add the butter and cut it in with a pastry cutter until it has the texture of coarse cornmeal. Stir in the mashed sweet potatoes.
  3. Add the cream, a little at a time, stirring. Add only enough to make a soft dough.
  4. Roll the dough out on a lightly floured board to ½-inch thickness. Cut the dough into rounds using a 2-inch biscuit cutter. Arrange the biscuits close together but not touching on a lightly greased baking sheet. Place in the oven and bake about 15 minutes, or until lightly browned.