Tender Buttery Sweet Potato Biscuits
Tender Buttery Sweet Potato Biscuits are easy, fluffy sweet potato biscuits packed with sweet potato and buttery flavor!
So right now I’ve got a little problem. Almost everything I think about involves pumpkin, butternut squash, or sweet potatoes. I love them all equally, and they’re all perfectly interchangeable in any dish as far as I’m concerned.
These ingredients are versatile enough to work well in sweet and savory dishes, but I find that sweet potato is under-utilized past casserole, fries or roasting.
They’re phenomenal in baking recipes too!
I had the idea to add sweet potato puree to my biscuits one day, and the rest is obviously history.
I fell in love with the sweet flavor that the sweet potato added, and who can resist the gorgeous color of these biscuits?
Certainly not me. 🙂
How to make this recipe
This sweet potato biscuit recipe is insanely easy, and results in tender, buttery biscuits every single time.
- Simply whisk together the flour, brown sugar, baking powder, baking soda and salt in a large bowl.
- Cut the butter cubes into the flour mixture with a pastry blender, fork or your fingers until it resembles coarse, pea sized crumbles.
- In a small bowl, whisk together the sweet potato and buttermilk until smooth, then gently fold in to the flour mixture just until combined. Be careful not to over mix as the biscuits will turn out dense.
- Pour the biscuit dough out onto a lightly floured surface and shape into a circle about 1″ thick. Using a 2″ biscuit cutter, cut into rounds and place on a parchment lined baking sheet about 2″ apart. Form the leftover dough into another circle 1″ thick and repeat until all the dough has been used.
- Bake at 450 degrees for 10-15 minutes, or until lightly golden brown. Cool on a wire rack and enjoy warm!
Recipe tips and substitutions
- You can find canned sweet potato puree at Trader Joe’s or Whole Foods. If you’d like to use homemade sweet potato, simply prick a sweet potato all over with a fork and bake in a 350 degree oven or microwave until tender, then mash!
- Pumpkin or butternut squash puree may be substituted for the sweet potato.
- Store leftover biscuits in an air tight container for up to 5 days.
See my other delicious bread recipes.
My favorite homemade bread recipes!
Serve sweet potato biscuits with the following recipes:
Tender Flakey Sweet Potato Biscuits
Ingredients
- 2 1/4 cups all purpose flour plus more for shaping the dough
- 2 tablespoons brown sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt or 1/2 teaspoon regular
- 1 cup sweet potato puree cold (from a can or about 1 lb. of sweet potatoes)*
- 3/4 cup buttermilk*
- 1 stick unsalted butter cold, cut into 1/2" cubes
Instructions
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Sprinkle the butter cubes over the flour mixture and cut in with a pastry blender until the mixture resembles pea-sized coarse crumbs. Set aside.
- In a medium bowl, whisk the sweet potato puree with the buttermilk until well combined and smooth. Stir the sweet potato mixture into the dry ingredients, folding gently and as little as possible so as not to overwork the gluten, just until combined. Pour the dough out onto a lightly floured surface, and pat dough out into a 1" thick circle, making it as even as possible. Cut out as many biscuits as possible using a 2" biscuit cutter, then form the remaining dough into another 1" thick circle and repeat until you've used all the dough. Place the biscuits on the prepared baking sheet about 1" apart and bake on the middle rack of the oven for 10-15 minutes, or until golden brown. Cool slightly on a baking sheet, and serve warm. Enjoy!
Notes
- Total time above includes microwaving and pureeing the sweet potatoes.
- *If you're not using canned sweet potatoes, pierce your sweet potatoes all over with a fork and microwave about 8-10 minutes or until tender. Scoop out the flesh and cool slightly, then puree until smooth in a food processor. Place in the refrigerator until cool.
- *I was out of buttermilk, so I used 3/4 cup non fat milk with 1 tablespoon lemon juice and let it stand for 15 minutes at room temperature. Instant buttermilk!
- If the dough seems very sticky, add a bit more flour to the dough, a tablespoon or so at a time, being careful not to overwork it in the process, and flour the board and top of the dough well when rolling.
- Recipe adapted from Tanya Holland via Food and Wine.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
46 Comments on “Tender Buttery Sweet Potato Biscuits”
These sweet potato biscuits look delicious Marcie! And what is going on with that heat wave you are all having on the West coast?? I bet it makes it hard to “think fall” when the weather is still so hot!! At least you have these yummy biscuits to keep you in the fall mood!!! 🙂
Strangely enough, it normally does get smoking hot here right after the kids go back to school. I’m all for nice weather, but I don’t like when it’s blazing…especially when I’m in the mood for fall food! These biscuits definitely helped put me in the fall spirit. 🙂
They really are a beautiful color! I love baking with sweet potatoes 🙂
I love your sweet potato recipes, Christin! I need to bake with sweet potatoes a lot more often! 🙂
These look delicious! I bet they would be soooooo good with some herbed butter. Yum! Pinned!
YES — they would go good with herbed butter. Thanks for the idea, Liz! 🙂
I love your creativity, Marcie! I definitely agree that pumpkin, squash, and sweet potatoes can be swapped around. These biscuits look delicious!
Thank you, Gayle, and these are right up there with my favorite biscuits/scones! Hope you have a great weekend! 🙂
Yum! Love this comforting, buttery, milky way goodness 🙂
Thank you, Medha!
I am experiencing the same problem, butternut squash has been on the menu a lot this week. These biscuits are calling my name Marcie. So yummy.
I have a butternut squash on my counter, and your mac ‘n cheese is calling my name! 🙂
I’ve never tried sweet potatoes biscuits. I’m sure they would be fabulous!
Pinned.
Have a great day!
Sweet potato biscuits were a first for me, and they’ll definitely be happening a lot more! Thanks for the pin, Melanie, and have a great weekend! 🙂
Hi Marcie, I bet these are delicious with butter and honey. Pinned.
I ate one for breakfast just like that yesterday, and you’re so right — they were delicious! Thanks for the pin, Cheri! 🙂
I love these, Marcie! Soft, tender, and perfectly fall. I can’t wait to make them!
Thank you, Alyssa! They were everything you said, and they’ll be happening a lot more around here. 🙂 Hope you have a great weekend!
I’m pretty sure those biscuits are light fluffy and delicious Marcie! They are a beautiful idea!
Thank you, Jessica! They really were so light and fluffy — I just love ’em! 🙂
These biscuits look incredible, Marcie! Loved that you made them with sweet potato – the color is gorgeous and they’re perfect for fall. Hope the weather cools down a bit for you guys soon so it’s not too blazing hot to enjoy some chili with these biscuits. Although a buttery biscuit does sound fabulous with some honey for breakfast – yum!
The strange thing is that it rained a bit yesterday but was still humid. I felt like I was in Hawaii without the view! haha That was a start, and it’s enough for me to make some soup to go with what’s left of the biscuits. 🙂 Thanks, Kelly, and have a nice weekend!
My mouth watered when I read that you had them heated with a pat of butter and honey. I’m sitting here, drinking my coffee at 6 in the morning, wondering why I don’t have some of these in my hand! They look amazing Marcie. Pinned!
If you were my neighbor, you would’ve had one! Maybe in another life huh? Thanks for the pin and have a wonderful weekend at IFBC! 🙂
These sound amazing! I can never get enough sweet potato and love that you incorporated them into biscuits! Pinned 🙂
I can never get enough either, and it’s nice to know that there are other people out there as obsessed as me! haha Thanks for the pin, Chelsea, and have a great weekend! 🙂
I love biscuits!! these biscuits look so delicious!! love them! 😀
Thank you, Arpita! I absolutely loved these and can’t wait to make more. 🙂
I made some savory scones months ago and they really are so similar to these…so tender and buttery (hence the name). 🙂 You could certainly use pumpkin in these instead of sweet potato — it would be delicious!
I love sweet potatoes Marcie, but would never have thought of combining with biscuits – these look wonderful!!
The sweet potatoes really amped up these biscuits, and the color was so fun! Thanks, Deb, and enjoy your weekend! 🙂
The colour of these really is something special, isn’t it? I could almost taste them as you described them. I bet the sweet potato adds such a wonderful sweetness, too! Lovely … and so pinned!
I love the color, and I think I loved it so much I made my photos a wee bit too bright. haha Oh well, you get the idea! Thank you for the pin, Helen! 🙂
You are totally right! These would be perfect for a Thanksgiving table! Or any other fall meal for that matter. I love the use of sweet potatoes! I’ve made a sweet potato pie before and I like it more than pumpkin! *gasp* I absolutely must try these biscuits. I don’t make them nearly enough. Pinned
I actually love sweet potato pie so much! One year I made one and didn’t tell anybody it wasn’t pumpkin and they never knew the difference. If I’d said something, they wouldn’t have tried it…so funny. Thank you for the pin, Lindsey, and have a great weekend! 🙂
I can’t wait to serve these up with chili, and I have a great excuse to make them again soon because hot or not, chili is happening next week! 🙂 I’m glad you’re liking my sweet potato kick, and thanks for the pin! Happy weekend to you too. 🙂
Yum! Love sweet potatoes. Can’t wait to try these!
These were such a fun way to enjoy sweet potatoes, and who doesn’t love a biscuit! 🙂
Yay for sweet potatoes! And butternut squash! haha I’m justtt starting to get into pumpkin (but not full force quite yet 🙂 ) Love these biscuits – we’re totally on the same page – I have some coming up this week on the blog! Hope you’re having a great weekend Marcie!
My pumpkin kick is rolling, and I have butternut squash, dumpling squash, and kabocha squash on my counter to deal with this week. I have a winter squash obsession going on big time. 🙂 Can’t wait to see your biscuits, and have a great Sunday!
Oh man I’ve been wanting to make sweet potato biscuits for such a long time! These sound incredible!!!
Chris, you’ve got to try them — they were so amazing and I can’t wait to make more! 🙂
I made these! They were so yum. One question– the dough was really difficult to work with and was very sticky! Is there something you do to avoid that? Thanks!
Hi, Melissa! I’m glad you enjoyed the biscuits, but I’m sorry the dough left you in a sticky situation. 🙁 My dough was a bit sticky, but I just floured my surface well and the top of the dough as well as my rolling pin, and that helped a lot. You could always add more flour to the dough itself, about 2 tablespoons or so, and that should do the trick. Thank you for the feedback! 🙂
Dear Marcie, these biscuits sound wonderful. I have to give these a try…perfect with soups, stews and so many winter dishes. xo, Catherine
Thank you, Catherine! They’re perfect with just about anything. 🙂