If you’re looking to elevate your next meal with something warm, buttery, and undeniably inviting, Sweet Potato Biscuits are the answer. These crowd-pleasing biscuits marry the fluffy comfort of a classic biscuit with the subtle natural sweetness and vibrant hue of sweet potato. Whether you’re aiming to brighten up a holiday breakfast or simply want to surprise your family with a new twist on homemade bread, Sweet Potato Biscuits bring a pop of color and a hint of nostalgia to every table.
Ingredients You’ll Need
You’ll be delighted at how straightforward these ingredients are, but don’t let that fool you—each one plays a key role in creating the perfect biscuit. From the sweet, earthy base to those golden, buttery tops, every addition helps build real Southern charm right in your own kitchen.
- All-purpose flour: The skeletal base for structure; sifted for the fluffiest result.
- Baking powder: Your secret weapon for that irresistible rise.
- Granulated sugar: Offers a delicate hint of sweetness to amplify the sweet potato’s flavor.
- Baking soda: Helps with browning and works together with buttermilk for a tender crumb.
- Salt: Just enough to round out the flavors and keep things from tasting flat.
- Cold unsalted butter (cubed): For flaky layers and that signature, melt-in-your-mouth texture.
- Mashed cooked sweet potato: The heart of these biscuits—roasted or boiled, then mashed until silky smooth.
- Cold buttermilk: Adds tang and moisture; start with a little and add more as needed for perfect dough.
- Extra melted butter for brushing: Brushing the tops keeps them soft and adds a glossy, luscious finish.
How to Make Sweet Potato Biscuits
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, which makes for easy clean-up and ensures your Sweet Potato Biscuits don’t stick. This little bit of prep sets you up for baking success and helps those biscuits brown just right on the bottom.
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, baking powder, granulated sugar, baking soda, and salt. Whisking not only mixes everything evenly but also aerates your flour, helping those biscuits stay light and pillowy.
Step 3: Cut in the Cold Butter
Now, add your cold, cubed butter to the flour mixture. With a pastry cutter (or just your fingertips), cut the butter in until you see small, pea-sized crumbs. Keeping the butter cold is critical here—the little bits of fat create steam in the oven, making the biscuits extra flaky.
Step 4: Incorporate the Sweet Potato
Fold in the mashed sweet potato gently. The aim is to mix just enough so the sweet potato is distributed, but don’t overwork it. This infuses the biscuits with natural sweetness and that distinctive orange color, while keeping the dough tender.
Step 5: Add the Buttermilk
Slowly pour in the cold buttermilk, starting with the smaller amount. Stir just until the dough comes together—it should be soft and slightly shaggy, but not overly sticky. Add a touch more buttermilk if it’s too dry. Less mixing means softer, fluffier biscuits!
Step 6: Shape and Cut the Biscuits
Flour your countertop and gently turn the dough out. Knead it only three or four times to bring it together, then pat into a 1-inch-thick circle. Use a 2-inch biscuit cutter to punch out the biscuits. Press straight down—twisting seals the edges and limits that beautiful rise.
Step 7: Arrange and Bake
Arrange your Sweet Potato Biscuits on the prepared baking sheet. Nestle them close together for soft, tender sides, or space them apart for crispier edges—your call! Bake for 12 to 15 minutes, or until tops are a gorgeous golden brown.
Step 8: Finish with Melted Butter
As soon as the biscuits come out of the oven, brush the tops generously with melted butter. This final touch adds shine, a whisper of salty richness, and locks in moisture for extra tenderness.
How to Serve Sweet Potato Biscuits
Garnishes
A pat of creamy butter—perhaps even whipped honey butter—or a drizzle of local honey can set these Sweet Potato Biscuits over the top. If you’re feeling adventurous, a sprinkle of flaky sea salt or a light dusting of cinnamon on top while they’re still warm highlights the sweet potato’s earthy flavor beautifully.
Side Dishes
These biscuits play well with just about anything. Pair them with scrambled eggs and crispy bacon for brunch, or set a basket on the holiday table alongside roasted turkey and gravy. They can even play a star role next to a bowl of chili or a hearty stew on a chilly night.
Creative Ways to Present
Try splitting the biscuits and tucking in a slice of country ham or fried chicken for a Southern-inspired breakfast sandwich. Sweet Potato Biscuits also make a fun base for mini chicken pot pie sliders, or you can use them to sop up spicy barbecue sauces at your next cookout.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover Sweet Potato Biscuits in an airtight container at room temperature for up to two days. Their moist texture actually improves overnight, and they’re quick to refresh whenever the urge for another biscuit strikes.
Freezing
To freeze, let the biscuits cool completely, then wrap individually in plastic wrap and place in a freezer bag. They’ll keep well for up to three months, ready to be enjoyed anytime you’re craving a home-baked treat.
Reheating
Reheat biscuits by wrapping them in foil and placing in a 300°F oven for about 10 minutes. For a quick fix, pop one in the microwave for 10 seconds to restore that fresh-baked warmth—just don’t skip the butter on top!
FAQs
Can I use canned sweet potato puree instead of homemade?
Absolutely! Canned sweet potato puree works wonderfully for Sweet Potato Biscuits. Just be sure to use plain puree without added sugar or spices, and blot with a paper towel if it’s extra watery.
What if I don’t have buttermilk?
No worries—just add a tablespoon of lemon juice or vinegar to regular milk, stir, and let sit for 5 minutes. This quick swap mimics the tang and acidity of buttermilk, giving your biscuits their classic tender texture.
Can I make these biscuits gluten-free?
Yes! Replace the all-purpose flour with your favorite 1-to-1 gluten-free baking mix. Keep in mind that gluten-free dough can be more delicate, so handle it gently and avoid over-mixing for best results.
How do I keep my biscuits from spreading too much?
Cold ingredients are crucial! Make sure your butter, buttermilk, and even sweet potato mash are as cold as possible before mixing. You can also place cut biscuits in the freezer for a few minutes before baking to help them hold their shape.
What spices can I add for extra flavor?
A pinch of cinnamon or nutmeg in the dough adds lovely warmth to the Sweet Potato Biscuits. You could also experiment with ground ginger, or top with cracked black pepper for a savory touch.
Final Thoughts
There’s something about a fresh batch of Sweet Potato Biscuits that brings everyone running to the kitchen. Whether you stick with the classic or put your own twist on them, these biscuits embody cozy comfort and Southern hospitality. Give this recipe a try and see just how quickly they become a family favorite!
Print
Sweet Potato Biscuits Recipe
- Total Time: 35 minutes
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
These Sweet Potato Biscuits are a delightful twist on traditional biscuits, with the sweet potato adding a lovely flavor and moistness to the crumb. They are perfect for breakfast, brunch, or alongside a comforting dinner.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter (cubed)
- 1 cup mashed cooked sweet potato
- 1/3 to 1/2 cup cold buttermilk
- Extra melted butter for brushing
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 flour, baking powder, sugar, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the sweet potato and buttermilk, then gently stir to combine.
- Shape and Bake: Turn the dough out onto a floured surface, knead lightly, then pat into a circle. Cut out biscuits, place on the baking sheet, and bake for 12-15 minutes until golden brown.
- Finish: Brush the warm biscuits with melted butter and enjoy!
Notes
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- These biscuits pair wonderfully with honey butter for a sweet touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
