• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • The Magazine
    • Current Issue
  • Featured Articles
  • Chefs
  • Restaurant Maps
    • Lowcountry Restaurant Map
    • Beaufort / Bluffton / Hilton Head SC Restaurant Map
    • Charleston SC Restaurant Map
    • Daniel Island SC Restaurant Map
    • Folly Beach SC Restaurant Map
    • Georgetown / Pawleys Island SC Restaurant Map
    • Isle of Palms SC Restaurant Map
    • James Island SC Restaurant Map
    • Johns Island SC Restaurant Map
    • McClellanville SC Restaurant Map
    • Mt Pleasant SC Restaurant Map
    • Mt Pleasant (North) SC Restaurant Map
    • North Charleston SC Restaurant Map
    • Sullivan’s Island SC Restaurant Map
    • West Ashley Restaurant Map
  • Restaurants
    • Takeout / Delivery
    • Charleston SC Restaurants
    • Daniel Island SC Restaurants
    • Georgetown SC Restaurants
    • Hammock Coast Restaurants
    • Isle of Palms SC Restaurants
    • Mt Pleasant SC Restaurants
    • Murrells Inlet SC Restaurants
    • North Charleston SC Restaurants
  • Caterers
    • Lowcountry Catering Directory
    • Charleston SC Caterers
    • Mt Pleasant SC Caterers
  • Mobile Meals

Lowcountry Cuisine Magazine

Read Lowcountry Cuisine Magazine online
  • Recipes
  • Happy Hour
  • Healthy Eats
  • TV Eats
  • Golden Spoon Awards
    • What are the Golden Spoon Awards?
    • Vote 2019-20 Golden Spoon Awards
    • Golden Spoon Winners
  • Events
  • Cooking & Foods
  • Wine

October 2, 2019

60 Bull Cafe’s Sweet Potato Biscuits

Sweet Potato Biscuit - 60 Bull Cafe's Big Pork Chop Biscuit
60 Bull Cafe logo
This recipe comes from Chef Joel’s grandmother. They make a delicious chicken biscuit or serve them with butter and jam or honey.

Sweet Potato Biscuit - 60 Bull Cafe's Big Pork Chop Biscuit
Print

Meemaw’s Sweet Potato Biscuit

Ingredients

Recipe makes 35 biscuits (they freeze well)

  • 6 lbs. sweet potatoes
  • 3 cups Half & Half
  • 5 lb. bag of flour (we use White Lily)
  • 2 cups All-Purpose flour
  • 2 cups brown sugar (packed)
  • ¼ cup of sugar in the raw
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp ground cinnamon
  • 1 lb. of butter or lard or Crisco (cut up on chunks)

Instructions

  1. Roast sweet potatoes for 1 hour and 20 minutes in a 400-degree oven. Set aside to cool for 15 minutes. Then remove the skins and cut potatoes in chunks and let them continue to cool. (This step can be done a day ahead)
  2. Mash sweet potatoes. Texture can be very smooth or if you prefer you can leave small lumps.
  3. Add all dry ingredients to a mixing bowl and whisk together.
  4. Add cut up butter/lard and incorporate until well blended and slightly sticky.
  5. Fold in mashed sweet potatoes. (You can use your hands to fold this in if you wish).
  6. Flour a large cutting board and roll out biscuit dough and use a biscuit cutter to make 3-inch pucks
  7. Cover your sheet pan with parchment paper and spray the paper with a non-stick cooking spray.
  8. Place the pucks on the pan so that they are just slightly touching each other (they will rise more that way).
  9. Bake at 375 degrees for 30 minutes. Remove from the oven and brush the tops with melted butter and bake for an additional 2 minutes.
  10. When done place biscuit pan on a wire rack to rest and promote cooling.

Filed Under: Biscuits

Previous Post: « Root in Historic Georgetown: The Heart of Fresh, Local Culinary Cuisine
Next Post: A Kernel of Knowledge: National Candy Corn Day »

Primary Sidebar

Search…

Check out South Carolinas' Hammock Coast.
We're on Instagram
Find Lowcountry Cuisine Magazine on Facebook
Charleston Cuisine YouTube

Watch Chef Laurie Prepare a 5 Course Lunch

Read Lunch with Chef Laurie

Charleston Cuisine Scene
82 Queen, Iconic Charleston Cuisine (300x250)
Recipes from Charleston Restaurants
Georgetown, Pawleys Island, Litchfield, Murrells Inlet Restaurants

Copyright © 2025 · Lowcountry Cuisine Magazine. All Rights Reserved

Cleantalk Pixel