Biscuits always remind me of slow mornings, the kind where the kitchen feels warmer than the world outside and time seems to pause. With fall on the horizon, I wanted a recipe that feels both comforting and a little indulgent — rustic, tender, and packed with seasonal flavor. These Sweet Potato Cathead Biscuits are exactly that: soft, flaky, and slightly sweet, with a hint of warming spices. These are perfect for a cozy Saturday morning or any time you want a little taste of fall in your kitchen.
Sweet Potato Cathead Biscuits Recipe
Yield: 8–10 large biscuits
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Biscuits:
2 cups roasted and mashed sweet potato (about 2 medium, cooled)
4 cups self-rising flour (start with 3 ½ cups, adjust if needed)
4 oz (½ block) cream cheese, cold and cubed
1 stick (8 Tbsp) salted butter, cold and cubed
2 Tbsp brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¾ cup buttermilk (adjust slightly if dough feels too dry)
Maple Butter (optional):
½ cup salted butter, softened
2–3 Tbsp pure maple syrup
Instructions
Roast or boil until tender. Mash smooth and let cool completely.
In a large bowl or stand mixer, combine self-rising flour, brown sugar, cinnamon, nutmeg, and ginger.
Using a pastry cutter or the paddle attachment, mix in cold butter and cream cheese until the mixture looks crumbly with pea-sized bits of fat.
Mix in mashed sweet potato. Gradually add ¾ cup buttermilk until a soft, shaggy dough forms. It should hold together but remain slightly sticky.
Flour your hands and scoop large portions. Press them close together into a buttered cast iron skillet. Dough will be rustic and uneven — that’s perfect.
Brush tops lightly with buttermilk for a golden finish.
Bake at 425°F (220°C) for 25–30 minutes, until tall, golden, and cooked through. Test doneness with a knife — it should come out clean or with a few moist crumbs, not wet batter.
Beat softened butter with maple syrup and a pinch of salt until creamy. Serve on warm biscuits.