Sweet Potato Biscuits

It doesn’t get better than a warm, homemade biscuit, and these Sweet Potato Biscuits are next level. They’re light, fluffy and full of fall flavor, so they’re the perfect addition to your autumn menu. They make a festive holiday side dish, they’re great for dunking in soup or chili, or simply enjoying with butter and jam for breakfast!

**This recipe was originally published in September 2014. The photos have been updated, step by step photos have been added, and the text has been modified to include more recipe information.

While I prepare sweet potatoes year round, I simply can’t get enough of them this time of year. They add fall flair to any dish, not to mention amazing flavor.

My Instant Pot mashed sweet potatoes and roasted sweet potatoes are side dish staples. They’re a great addition to weeknight and holiday meals alike, but it’s always fun to change things up.

These Sweet Potato Biscuits are a fun, delicious way to enjoy sweet potatoes, and who doesn’t love a warm, homemade biscuit?

I certainly do. 🙂

Why you’ll love this recipe:

• Sweet potato biscuits are light and fluffy, with tangy buttermilk and sweet potato flavor. They add fall flair to any meal.
• They’re extremely easy to make — they’re ready in about 45 minutes from start to finish!
• Biscuits may be made entirely in advance and even frozen.
• This is a very versatile recipe. The biscuits make a great side dish for weeknights or holidays, dunking in soups, stews, and chili, or enjoying with butter and jam for breakfast.

Recipe ingredients

Between the butter, buttermilk and sweet potato purée, these sweet potato biscuits turn out beautifully tender and fluffy every single time.

Ingredient notes

• All-purpose flour. 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.
• Brown sugar. The brown sugar adds flavor and additional sweetness to the biscuits. It may be omitted if you prefer a more savory flavor, and you can also add chopped fresh herbs or warm spices as well.
• Sweet potato purée. I opted to use organic canned sweet potato purée as it’s a huge time saver, but you can also make your own. Simply 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 purée until smooth in a food processor.
• Buttermilk. If you don’t have buttermilk on hand, add a tablespoon of fresh lemon juice to the milk let it stand for 15 minutes at room temperature.

How to make this recipe

This sweet potato biscuit recipe is insanely easy, and results in tender, buttery biscuits every single time.

Pro tip: I use organic canned sweet potato purée as a huge time saver, or make it homemade by microwaving sweet potatoes per the instructions in the recipe notes.

1. Whisk the flour, brown sugar, baking powder, baking soda and salt in a large bowl until combined.
2. Cut the butter cubes into the flour mixture with a pastry blender, fork, or your fingers until it resembles coarse, pea sized crumbles.
3. In a small bowl, whisk together the sweet potato and buttermilk until smooth.
4. Gently fold the sweet potato mixture into the flour mixture just until combined. 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.
5. Pour the biscuit dough out onto a lightly floured surface and shape into a circle about 1″ thick.  Cut into rounds using a 2″ biscuit cutter.
6. Place the biscuits 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 F for 10-15 minutes, or until lightly golden brown. 

FAQs

Recipe variations

There are many ways to change up this sweet potato biscuit recipe depending on how you’re serving them.

• Omit the sugar and add savory spices such as chili powder, paprika or a pinch of cayenne pepper.
• Add a tablespoon of chopped fresh herbs or one teaspoon of dried herbs such as thyme, rosemary or sage.
• Add a teaspoon or two of warm spices such as cinnamon, cardamom, pumpkin pie spice or chai spice.
• Substitute the sweet potato purée with pumpkin or butternut squash.

Serving Suggestions

These sweet potato biscuits are very versatile and may be served a number of ways.

• Serve for breakfast with jam and butter, or alongside my breakfast casserole or ham frittata.
• Fill with bbq pulled chicken or instant pot pulled pork and serve as sliders for game day celebrations.
• They make a great side dish for spatchcock chicken, roasted turkey breast or oven baked pork chops.
• Biscuits are fabulous for dunking into vegetable soup, chorizo chili and Irish beef stew.
• They’re a festive addition to your Thanksgiving and Christmas holiday menus.

Recipe notes

• Pro tip:  If you’d rather make homemade sweet potato purée, pierce sweet potatoes all over with a fork and microwave about 8-10 minutes or until tender. Scoop out the flesh and cool slightly, then purée until smooth in a food processor, then place in the refrigerator until cool.
• 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.
• No buttermilk? Combine whole milk with 1 tablespoon of fresh lemon juice and let stand for 10 minutes.
• Pumpkin or butternut squash purée may be substituted for the sweet potato.
• Store leftover sweet potato biscuits in air tight container at room temperature for up to 3 days or in the refrigerator for 5 days.

More easy bread recipes you’ll love:

• Homemade biscuits by Buns In My Oven
• Irish soda bread
• Focaccia bread
• Skillet cornbread

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Sweet Potato Biscuits

Servings: 14 2″ biscuits

Prep Time: 20 mins

Cook Time: 25 mins

Additional Time: 0 mins

Total Time: 45 mins

These sweet potato biscuits are light, fluffy and packed with fall flavor! They're the perfect side dish or breakfast, and they're so easy to make!

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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 baked sweet potato). See recipe notes for instructions on making homemade sweet potato purée.
• 3/4 cup buttermilk
• 1 stick unsalted butter cold, cut into 1/2″ cubes

Equipment

• Baking twine

Instructions 

• Preheat the oven to 450 degrees F. 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 purée 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. If the dough seems sticky, add a bit more flour, one tablespoon at a time, being careful not to overwork the dough.
• 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

• Pro tip:  If you’d rather make homemade sweet potato purée, pierce sweet potatoes all over with a fork and microwave about 8-10 minutes or until tender. Scoop out the flesh and cool slightly, then purée until smooth in a food processor, then place in the refrigerator until cool.
• 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.
• No buttermilk? Combine whole milk with 1 tablespoon of fresh lemon juice and let stand for 10 minutes.
• Pumpkin or butternut squash purée may be substituted for the sweet potato.
• Store leftover sweet potato biscuits in air tight container at room temperature for up to 3 days or in the refrigerator for 5 days.

Nutrition

Serving: 1biscuit, Calories: 232kcal, Carbohydrates: 29g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 19mg, Sodium: 399mg, Fiber: 1g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breads

Cuisine: American

Author: Marcie

Keyword: sweet potato biscuits

All recipes and images © Flavor the Moments.

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