If you’re looking for a biscuit that combines Southern charm with a dash of autumn color, Sweet Potato Biscuits are about to become your new favorite treat. They’re impossibly flaky, irresistibly tender, and the sweet potato adds a subtle earthiness and a splash of golden-orange hue that just makes you smile. Whether you’re serving them with breakfast, as a holiday side, or sneaking one warm from the oven with a dab of honey, these biscuits are a cozy, crowd-pleasing twist on a classic you’ll want to bake again and again.
Ingredients You’ll Need
Let’s keep it simple but oh-so-special! These Sweet Potato Biscuits come together with basic ingredients you probably already have, and each one plays a key role in the flavor, rise, and gorgeous color of your finished biscuits.
- All-purpose flour: The foundation of your biscuits, providing the perfect tender crumb.
- Baking powder: Lends that essential lift and fluffiness.
- Baking soda: Helps activate the buttermilk for even more rise and a slight tang.
- Salt: Just enough to brighten all the flavors.
- Granulated sugar: Adds a whisper of sweetness that pairs beautifully with the sweet potato.
- Unsalted butter (cold and cubed): The secret to those dreamy, flaky layers—keep it cold!
- Mashed cooked sweet potato: Adds moisture, a gorgeous color, and that unmistakable sweet potato flavor.
- Buttermilk: Makes the dough tender and helps everything come together; a touch more can help if your dough is dry.
How to Make Sweet Potato Biscuits
Step 1: Prep Your Oven and Pan
Start by heating your oven to 425°F (220°C) to ensure a nice, hot environment for fluffy biscuits. Line a baking sheet with parchment paper—this keeps them from sticking and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined. This even distribution is a small step that gives you perfectly risen, evenly flavored biscuits every time.
Step 3: Cut In the Butter
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips, working quickly, until the mixture looks like coarse, buttery crumbs. The little butter pieces are what make your Sweet Potato Biscuits beautifully flaky as they melt during baking.
Step 4: Combine Sweet Potato and Buttermilk
In a separate bowl, stir the mashed sweet potato with the buttermilk until smooth and creamy—this blend gives your biscuits that vibrant color and moisture.
Step 5: Bring the Dough Together
Pour the sweet potato and buttermilk mixture into your dry mix. Gently stir until just combined; the dough will look a little shaggy, and that’s what you want. Add a touch more buttermilk if it feels too dry—you’re going for soft, not sticky.
Step 6: Laminate for Flaky Layers
Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle. Fold the dough in half and pat it out again; repeat this 2 to 3 times. This simple folding is your shortcut to bakery-style flakiness in every bite.
Step 7: Cut and Arrange the Biscuits
Using a 2 1/2-inch round cutter, press straight down for clean layers (no twisting!). Place the cut biscuits close together on your baking sheet for softer sides, or leave space if you love crispier edges.
Step 8: Bake and Serve
Pop your biscuits into the oven for 12–15 minutes until the tops are beautifully golden. Serve warm out of the oven—there’s nothing better than Sweet Potato Biscuits slathered with butter and a drizzle of honey.
How to Serve Sweet Potato Biscuits
Garnishes
Top your warm biscuits with a pat of salted butter, a drizzle of honey, or a sprinkle of flaky sea salt. For a festive touch, try a dusting of cinnamon sugar or a bit of orange zest to highlight the sweet potato flavor even more.
Side Dishes
Sweet Potato Biscuits make a delicious pairing with classic Southern breakfast fare like scrambled eggs and bacon. They’re also right at home alongside a bowl of chili, a roast chicken dinner, or as a unique addition to your holiday bread basket.
Creative Ways to Present
Turn these biscuits into mini breakfast sandwiches: split them and fill with ham, honey, or even a touch of sharp cheddar. Serve stacked in a basket lined with a bright napkin to let their orange color shine. Leftovers also make a quirky and tasty base for eggs benedict or as a new take on biscuit and gravy.
Make Ahead and Storage
Storing Leftovers
Any leftover Sweet Potato Biscuits can be kept in an airtight container at room temperature for up to two days. Wrap them individually for the best texture, and avoid letting them sit out exposed so they don’t dry out.
Freezing
These biscuits freeze beautifully! Once cooled, place them in a freezer bag or airtight container, separating layers with parchment paper. They’ll keep for up to three months, ready whenever you crave a warm, homemade biscuit.
Reheating
Warm your Sweet Potato Biscuits in a 300°F oven for 8–10 minutes, wrapped loosely in foil so they stay moist. If you’re in a hurry, a quick 10–15 second zap in the microwave does the trick, though the texture is best when oven-warmed.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to use pure, unsweetened canned sweet potato and give it a good mash so it blends well with the buttermilk for smooth, even biscuits.
Do I have to use buttermilk?
While buttermilk gives these biscuits their signature tenderness and subtle tang, you can substitute with regular milk plus a teaspoon of lemon juice or vinegar in a pinch.
How do I make sure my biscuits turn out flaky?
The key is cold butter and minimal handling. Work quickly when cutting in the butter, and don’t overmix the dough. Folding the dough 2–3 times also helps create those irresistible flaky layers.
Can I make the dough ahead of time?
You can absolutely make the dough a few hours ahead—pat it into a rectangle, wrap tightly, and store in the refrigerator. Cut and bake when you’re ready for perfectly fresh Sweet Potato Biscuits.
What if I don’t have a round cutter?
No problem! Use a sharp knife to cut the dough into squares, or even try a floured drinking glass for round shapes. The biscuits will taste just as wonderful no matter how you shape them.
Final Thoughts
There’s nothing quite like the comfort of a warm batch of Sweet Potato Biscuits shared with friends and family. Whether you’re baking them for a special holiday meal or just because you’re craving something a little extra, these biscuits are guaranteed to steal the spotlight. Give them a try, and don’t be surprised when everyone asks for the recipe!
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Sweet Potato Biscuits Recipe
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These Sweet Potato Biscuits are a delightful twist on classic biscuits, with the natural sweetness of sweet potatoes adding a unique flavor. They are perfect for breakfast or as a side to your favorite savory dishes.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/3 cup buttermilk (plus more as needed)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, whisk together the dry ingredients. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. In a separate bowl, combine the mashed sweet potato and buttermilk until smooth. Add the sweet potato mixture to the dry ingredients and gently stir until just combined, adjusting with more buttermilk if needed.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half and pat out again; repeat 2-3 times. Cut out biscuits using a round cutter and place them on the baking sheet.
- Bake: Bake for 12-15 minutes until golden brown.
- Serve: Serve warm with butter and honey.
Notes
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Leftover biscuits can be stored in an airtight container and gently reheated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
