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CPA: Certified Pastry Aficionado

Sweet Potato Biscuits

biscuits· bread· breakfast· Easter· Fall Flavors· Holiday Favorites· pastries
October 17, 2019

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Sweet Potato Biscuits – Fluffy buttermilk biscuits made with sweet potato puree to make them ultra-moist and perfect for the fall season

Sweet Potato Biscuits on brown paper

Last week, I featured an underrated fall fruit – the pear. Now I want to shed light on an underrated fall veggie – the sweet potato.

Its no doubt that pumpkin dominates this time of year. And lately it seems like butternut squash is starting to become more popular. But what about the sweet potato?! It’s the OG of fall veggies but rarely gets the amount of respect it deserves, especially in baking.

A couple years ago, I made these Sweet Potato Cupcakes to show the incredible flavor and texture sweet potatoes can bring in baked desserts. Now, I want to show them in a savory recipe – my Sweet Potato Biscuits.

Skillet of Sweet Potato Biscuits Sweet Potato Biscuits in front of a stick of butter Sweet Potato Biscuit tore in half

How to make these biscuits

Ingredients

Sweet potato can add such incredible moisture to any recipe. So I’m a little shocked why it isn’t added to more baked goods. Baked goods aren’t good if they’re not moist. I mean, who wants a dry piece of bread or scone or biscuit??

Along with the sweet potato, the key to a moist, fluffy biscuit is buttermilk and cold butter. Both of these ingredients work together to create a texture that you only find in biscuits. As the cold butter melts in the oven, the steam released in the process creates the fluffy texture in the center.

Skillet of uncoocked Sweet Potato Biscuit dough

The process

To make these biscuits (and any biscuits), the process is quite simple. The dry ingredients are tossed with the mashed sweet potato and cold butter and then gently mixed with the buttermilk to make the dough. The key to getting the cold butter to mix well into the dough is to grate it with the shredding side of a box grater. That way, you don’t have to worry about cutting the butter into small cubes.

Next, you roll out the dough into a 1-inch thick sheet and start cutting out your biscuits. The biscuits are then put in a round or square baking dish and baked in a 425 degree oven until golden brown on top. Before baking, I like to brush melted butter on my biscuits to make the tops nice and buttery.

Once the biscuits are done, I brush them with a little more butter and serve them immediately. You can serve them with spreads or alone. They taste incredible on their own so don’t feel bad serving them without any spreads!

Sweet Potato Biscuits in front of the skilled of biscuits and a stick of butter Sweet Potato Biscuit with a piece of melting butter on top

Tips & Tricks

  1. If your baking pans are dark coated, you must decrease the oven temperature by 25 degrees to ensure the bottoms of you biscuits don’t burn.
  2. Cold ingredients are so so important in biscuits to ensure they are fluffy and buttery. So don’t forget to chill your ingredients when the recipe tells you to!
  3. This recipe used cooked sweet potato that is mashed without any other ingredients. However, this is a great recipe to use extra sweet mashed potatoes that may have left over. If you choose to do that, make sure to decrease your buttermilk by half. Otherwise, the biscuit dough will be too wet. But don’t worry – if it gets too wet, just add a little more flour.
Print Recipe

Sweet Potato Biscuits

Fluffy buttermilk biscuits made with sweet potato puree to make them ultra-moist and perfect for the fall season
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 biscuits

Ingredients

  • 1 4 ounce-stick butter unsalted, cold, divided
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • 2 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup cooked sweet potato skin removed, mashed
  • ⅔ cup buttermilk

Instructions

  • Preheat oven to 425 degrees (if you have a dark baking pan, lower by 25 degrees). Prep square or round baking pan by spraying with nonstick spray. Set aside.
  • In a large bowl, add flour, brown sugar, salt, baking powder, and baking soda. Grate 6 tablespoons of butter using the shredding side of a box grater and place into the flour mixture. Toss together to combine. Place into the freezer for 10 minutes.
  • Remove from freezer and toss in sweet potato puree until evenly combined with flour mixture. Create a well and pour in the buttermilk. Mix with a wooden spoon about 15 times around. Don't worry if it's not completely mixed.
  • Flour your kneading surface. Pour out biscuit mixture onto counter and work together with your hands until the mixture is no longer dry and crumbly. If the dough is too sticky, add more flour. Flour your rolling pin and begin to roll out the dough into a rectangle until it's about 1-inch thick.
  • Using a biscuit cutter, cut out biscuits and arrange in prepared baking pan so that the biscuits are touching. Combine remaining scraps and roll out again and cut more biscuits until all the dough is used.
  • Melt remaining 2 tablespoons of butter and brush over the biscuits. Bake biscuits in a preheated oven for 18-20 minutes, or until they start to brown on the edges. Remove from oven. Brush more butter over the tops. Let them cool for a few minutes. 

Pin for later:

Sweet Potato Biscuits photo collage

More recipes you’ll love:

Sweet Blueberry Biscuits

Stack of iced Sweet Blueberry Biscuits

Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting

Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting topped with a walnut next to a cinnamon stick

Sweet Yeast Rolls with Pumpkin Butter
Plate of three Sweet Yeast Rolls

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17 Comments

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Comments

  1. Elaine says

    November 15, 2019 at 10:10 pm

    I’ve got some sweet potato in the kitchen ready to rock’n’roll any time. I was just thinking what to do with them. Well, I don’t have that problem anymore – these biscuits look amazing! 🙂

    Reply
  2. Danielle says

    November 15, 2019 at 8:04 am

    I love how moist and delicious these biscuits look – they are just perfect to my likings and will become a great addition to my weekend recipe collection!

    Reply
  3. Bernice Hill says

    November 14, 2019 at 11:25 am

    I would take sweet potato over pumpkin any day. Not only because I’m allergic to pumpkin but the sweet potato has much more flavour than pumpkin does. What a great idea to add them to biscuits.

    Reply
  4. Elaine says

    November 11, 2019 at 11:16 pm

    Yummmm… I think these biscuits are the type of biscuits that it is hard (almost impossible) to stop enjoying, so no matter how many of them you make, most will be gone in the first day or two 🙂

    Reply
  5. Valerie says

    October 19, 2019 at 9:30 am

    Totally trying this. 2 of my favorite things combined. What’s not to love. Yummy. Thank you

    Reply
  6. Alexandra says

    October 19, 2019 at 8:39 am

    These were absolutely delicious! I loved the flavour, and they are the perfect thing to bake during fall! Having said that, I am sure I will make them all throughout the year now! 🙂

    Reply
    • Sharon says

      October 22, 2019 at 12:03 pm

      Yay! So glad you liked them, Alexandra!!

      Reply
  7. David says

    October 19, 2019 at 7:29 am

    Ooh, I love sweet potatoes, the biscuits sound perfect! haven’t tried making my own biscuits, this might be the inspiration I need!

    Reply
  8. Danielle says

    October 19, 2019 at 6:31 am

    These look so unbelievably fluffy – just the way I like them in the morning. Add a bit of butter and enjoy your biscuits like never before 🙂 And great tip on chilling some of the ingredients – super important.

    Reply
  9. Veena Azmanov says

    October 19, 2019 at 6:29 am

    Potatoes are always yum in any form and these biscuits are surely yum and delicious.

    Reply
  10. Monica says

    October 18, 2019 at 7:55 pm

    I’m so with you, Sharon, sweet potato is amazing and deserves to be in everything – all the time but especially this time of year! I’ve never thought of putting it in biscuits but this is a must try, they look amazing!

    Reply
    • Sharon says

      October 18, 2019 at 8:32 pm

      Thanks so much Monica!!

      Reply
  11. Aria | Blogs by Aria says

    October 18, 2019 at 1:58 pm

    these look so yummy! I’m pinning it so I can make it this fall!

    Reply
  12. Jen says

    October 17, 2019 at 11:07 pm

    Wow, I was just talking to my husband that I’ve been craving some sweet potato biscuit. I will definitely make some later and I will try your recipe. They look sooo delicious and fluffy. Thanks!

    Reply
  13. Jordan | Read. Eat. Repeat. says

    October 17, 2019 at 5:13 pm

    These look magnificent! What a smart thought to combine sweet potato and biscuits – can’t wait to try them!

    Reply
  14. Haley Tabares says

    October 17, 2019 at 5:01 pm

    Guess who’s making these puppies for Thanksgiving! This girl that’s who!! So I’ve recently fallen in love with sweet potato, so this recipe could not fall into my lap at a better time than now! Sweet potato biscuits here I come !!

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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