Sweet Potato and Sage Biscuits

The classic flavor combination of sweet potatoes and sage adds culinary flair to flaky, buttery biscuits. Perfect for the holidays, these flavorful biscuits make a great breakfast or side dish.

Ingredients

• 2 cups self-rising flour
• ½ cup chilled unsalted butter, plus 1 tablespoon melted
• 1 teaspoon sage, finely minced
• ½ cup mashed sweet potatoes, chilled

¾ cup buttermilk

• 3 tablespoons shortening, melted
• Fresh sage cut into ribbons for garnish

Directions

1. Preheat oven to 450 degrees Fahrenheit. Place 12 inch skillet in the oven to preheat.
2. Add flour to a large mixing bowl. Grate chilled butter into the flour. Whisk together buttermilk
3. and sweet potato and add to the flour mixture. Turn out onto a lightly floured surface and

quickly pat to a rectangle about ½-¾-inch thick.

1. Lightly dust the surface of the dough with flour from your fingertips and fold the sheet of
2. dough into thirds, similar to folding a business letter. Repeat patting, dusting, and folding
3. seven times or fewer if you feel the dough begin to tighten. The final time, pat the dough to a
4. rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking

glass, cut into about 13 round biscuits.

1. Remove preheated skillet from the oven. Drop shortening onto the skillet and return to the
2. 92
3. oven for 2 minutes. Remove skillet again and place each biscuit into the skillet, and
4. immediately turn them over to coat with shortening.
5. Top with sage ribbons. Return to oven and reduce temperature to 425 degrees Fahrenheit.

Bake until golden brown, 12-18 minutes.

1. Brush with melted butter before serving.

Pro Tip

1. Careful not to overwork the dough; overworked dough makes for a tough biscuit.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Lodge Cast Iron. Recommended cookware: 12 Inch Blacklock.