Sweet Potato Biscuits

We’re diving into the comforting world of old-fashioned sweet potato biscuits.

A perfect blend of tender sweet potato and flaky biscuit dough, these homemade biscuits are a great way to add a twist to your regular biscuits.

Ingredients for Sweet Potato Biscuits

• Mashed sweet potato
• Whole milk
• Salted butter
• All-purpose flour
• Baking powder
• Salt
• For that extra yumminess: unsalted butter, cinnamon, and brown sugar for topping

Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.

How To Make Sweet Potato Biscuits

1. Start by microwaving your sweet potato until it’s soft.
2. Preheat your oven and get your baking sheet ready with parchment paper.
3. Combine flour and baking powder in a large bowl.
4. Mix in butter, milk, and sweet potato with a wooden spoon until combined.
5. Roll out your dough on a lightly floured surface.
6. Cut out those delicious biscuits with a biscuit cutter, place them on a prepared baking sheet, and bake in the hot oven until golden brown.
7. Top with a buttery, cinnamon, and brown sugar mix.

Variations

• Swap out all-purpose flour with whole wheat flour for a healthier twist.
• Vegan? Use plant-based milk and butter.
• Add honey or maple syrup for a sweeter touch.

Tips for Making Sweet Potato Biscuits

• Cold ingredients are key for flaky biscuits.
• Don’t overmix your dough; it’s the secret to keeping it light and fluffy.

Ingredient Substitutions

• No sweet potato? Try pumpkin puree.
• Out of baking powder? Use a mix of baking soda and cream of tartar.

Storage Instructions

• Store in an airtight container at room temperature.
• Freeze them in a freezer bag for a longer shelf life.

Dish Pairings

There are a lot of recipes that go along with this delicious biscuit. It is the perfect addition to the meal. Here are a few ideas:

• Classic green bean casserole
• Italian sausage stuffing
• Mashed potato casserole
• Oven baked chicken breast from Insanely Good Recipes
• Air fryer turkey tenderloin

Fluffy sweet potato biscuits are a delightful treat, perfect for adding a unique touch to your holiday table or enjoying as a sweet snack.

The recipe only requires a few simple ingredients for flavorful buttery sweet potato biscuits.

Sweet Potato Biscuits

5 from 1 vote

Julie Pollitt

Savor homemade Sweet Potato Biscuits, a perfect blend of nutritious sweet potatoes and traditional southern comfort. Ideal for breakfast, snacks, and healthy baking.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Side Dishes

Cuisine American

Servings 4 -6 biscuits

Calories 308 kcal

Ingredients

  

1x2x3x

Biscuit

• ¾ cup mashed sweet potato you’ll need at two large sweet potatoes.
• ⅓ cup whole milk
• 6 tablespoon salted butter sliced cubed
• 1 ½ cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt

Topping (Optional):

• 2 tablespoons unsalted butter melted
• ½ teaspoon cinnamon
• 1 teaspoon brown sugar

Instructions

 

• In a microwave, using high heat, microwave a sweet potato (wrapped in a damp paper towel) for 3-4 minutes until soft throughout.
• Let the sweet potato cool for 1-2 minutes, then scoop out the flesh into a small bowl. Use a fork to mash until mostly smooth. 
• Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. 
• In a large mixing bowl, add the all-purpose flour and baking powder. Stir with a fork to combine. 
• Add in the butter, milk, and mashed sweet potato and mix thoroughly with a wooden spoon until thoroughly combined.
• Add dough to a lightly floured surface, like a baking mat.
• Gently press, then fold the dough inward at least 4 times, patting down each time and adding flour as needed. 
• Using a rolling pin, roll the dough until it is ½ inch thick.
• Using a 2 ½ inch biscuit cutter, cut the biscuits and place them on the baking sheet.
• Bake 12-15 minutes, until biscuits rise and are golden brown. 
• In a small bowl, melt butter for 20-30 seconds and mix in brown sugar and cinnamon.
• Remove biscuits from the oven. Using a silicon brush, coat the top of each biscuit with the butter mixture.

Notes

• Best served warm, right out of the oven.
• You can continue folding the dough to make more biscuits, however, the dough will become thicker each time.
• You can also use a cookie cutter if you do not have a biscuit cutter. 
• Tastes great drizzled with honey.

Nutrition

Serving: 1Calories: 308kcalCarbohydrates: 33gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 541mgFiber: 1gSugar: 5g

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