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+ servings
Stack of sweet potato biscuits

Sweet Potato Biscuits

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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  • 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



  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!