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!
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.
I love flaky buttermilk biscuits as much as the next person, but I thought sweet potatoes would add some nice flavor and fall flair.
These Sweet Potato Biscuits are light and fluffy with flavor and the color that’s just perfect for fall.
This is a 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.
- Whisk the flour, brown sugar, baking powder, baking soda and salt in a large bowl until combined.
- 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.
- 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.
- 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.
- 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
Store leftover biscuits in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
Yes! Cool the biscuits completely on a wire rack, then seal inside a freezer bag and freeze up to 3 months. When ready to eat, thaw on your counter and gently warm in the oven or microwave.
Pumpkin or butternut squash purée may be substituted for the sweet potato.
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:
- Blueberry cornbread
- Homemade biscuits by Buns In My Oven
- Honey cornbread muffins
- Irish soda bread
- Focaccia bread
- Skillet cornbread
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Sweet Potato Biscuits
Equipment
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
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
46 Comments on “Sweet Potato Biscuits”
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! 🙂
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!
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! 🙂
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 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!
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! 🙂
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!
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’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! 🙂
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! 🙂
Yum! Love this comforting, buttery, milky way goodness 🙂
Thank you, Medha!
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! 🙂
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! 🙂
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 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. 🙂