If you love homemade biscuits, you’ll want to try these delicious sweet potato biscuits. They are fluffy, buttery biscuits that are easy to make and taste delicious with butter or honey.
There’s nothing better with breakfast, lunch, or dinner if you ask me, then biscuits. I love to pair them with everything from eggs and bacon to chili and even barbecue. Hey, don’t knock it till you’ve tried it! I’ve always loved classic buttermilk biscuits, and I’ve never seen any reason to change them up. If it ain’t broke, don’t fix it, as they say. However, I have a friend who made a batch of sweet potato biscuits, and I had never had anything like them. They had almost the same texture as buttermilk biscuits and a similar flavor, but the addition of the sweet potato made a flavor like I’d never had before. Now, I make these delicious sweet potato biscuits for special occasions. They are perfect for Thanksgiving and pair nicely with turkey, stuffing, and all the fixings.
Sweet Potato Biscuits
If you’ve never had biscuits like these, get ready for something that’s extra delicious. This recipe combines the sensibilities of classic buttermilk biscuits with an infusion of sweet potato flavor. They have a very similar texture to classic buttermilk, and they’re crumbly and flaky as any good biscuit should be. From that classic beginning, we add mashed sweet potatoes and nutmeg to create a biscuit that’s infused with the flavors of fall, but that are so good, you’ll find yourself making them year-round!
Why You’ll Love These Sweet Potato Biscuits
- They’re super easy to make.
- They only take a few simple ingredients.
- They taste delicious served hot with butter, honey, or both!
Biscuit Making Tips
- Keep your butter as cold as possible before cutting it into the biscuit dough for that perfect biscuit texture.
- Spoon flour loosely into your measuring cup, then even out the top with the flat of a knife for perfect measuring results.
- Use buttermilk!
- Don’t overwork the dough.
Variations
- Use pumpkin puree in place of sweet potatoes for pumpkin biscuits.
- Try adding a bit of ground mace to the mix.
- For extra soft, tender, and flaky biscuits use lard in place of butter in equal amounts.
What to Serve with This Sweet Potato Biscuit Recipe
Just like traditional biscuits, these sweet potato biscuits are delicious with almost anything. Serve them on their own as a warm snack, as a quick breakfast, or as a side dish alongside your favorite meals. They’re great with:
- All your favorite breakfast foods like bacon, sausage, eggs, hash browns, and the like.
- Chicken, pork, and beef recipes.
- Soups, stews, and chilis.
Recipe FAQ
What makes biscuits light and fluffy?
Cutting in cold butter will give your biscuits a light and fluffy texture. You can also use lard in place of butter for extra light, tender, and flaky biscuits.
How do you create the flaky texture of biscuits?
It’s all about the fat. Cube your butter and keep it cold in the fridge right up until you need it. Then cut it into the flour until coarse and crumbly. That texture lets you know your biscuits are going to be flaky.
Why did my biscuits turn out dense?
Usually, this happens if you didn’t add enough butter or if your butter wasn’t cold when you cut it into the flour. Cold butter that’s cut into the flour makes small little lumps. These lumps melt while the biscuits bake, making them flaky. If the butter is too warm, the dough will be dense.
How far in advance can I make biscuit dough?
You can make biscuit dough a day in advance, and leave it in the refrigerator overnight until you’re ready to bake.
Can you freeze sweet potato biscuits?
They freeze very well! Wrap them in a double layer of plastic wrap, then freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
How to Store and Reheat Sweet Potato Biscuits
Store these biscuits in an airtight container on the counter for up to 2 days. For longer storage, you can refrigerate them for up to a week in an airtight container or up to 3 months wrapped in plastic wrap in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the biscuits, place them on a baking sheet lined with parchment paper and bake for 5 to 7 minutes at 350 degrees until heated through.
Sweet Potato Biscuit Ingredients
You’ll only need a few basic ingredients to make this recipe. You’ll have most of them in your kitchen already, and the ones you don’t are easily found at your local grocery store.
- All purpose flour
- Baking powder
- Baking soda
- Nutmeg
- Salt
- Butter
- Cooked sweet potatoes, mashed
- Buttermilk
How to Make Sweet Potato Biscuits
Making these biscuits is no more difficult than making any other biscuit recipe, which means it’s super easy! It only takes a few minutes and a few simple steps.
Step 1: Prep
Preheat the oven to 425 degrees and lightly spray a baking sheet with nonstick cooking spray. Set aside.
Step 2: Cook the Sweet Potatoes
Boil 2 to 3 potatoes until fork tender. Drain the water and mash the potatoes.
Step 3: Make the Dough
Combine the buttermilk and mashed sweet potatoes until combined. Whisk the dry ingredients together in a large bowl, then cut in the cold butter with two forks or a pastry cutter until the flour mixture resembles coarse crumbs. Finally, add the sweet potato mixture to the flour mixture and stir just until a soft dough forms.
Step 4: Knead
Turn the dough out onto a lightly floured surface and knead 4 to 5 times or just enough to form a ball.
Step 5: Roll Out and Bake
Roll out the dough to ½-inch thickness and cut out biscuits with a 2-inch biscuit cutter. Place the biscuits on the baking sheet and bake for 15 minutes or until lightly browned and puffy. Serve warm and enjoy!
Try This Easy Sweet Potato Biscuit Recipe Today
These sweet potato biscuits are just as easy to make as any other biscuit recipe, and they’re absolutely delicious. They’re a fun, naturally sweet twist on an old favorite, and they’re loaded with fall flavor. They’re perfect as a snack, an addition to your breakfast, lunch, or dinner, or any time, really. Give them a try and get ready to fall in love!
More Delicious Biscuit Recipes You’ll Enjoy
Homemade Buttermilk Biscuits – This Southern biscuits recipe is quick and easy to make and is a favorite Southern staple. The perfect biscuit recipe for biscuits and gravy.
Easy Biscuit Breakfast Casserole – This delicious and hearty breakfast casserole has several breakfast favorites. It’s packed with sausage, eggs, cheese and biscuits.
Honey Butter Chicken Biscuit – A delicious fluffy buttermilk biscuit recipe with crispy, fried chicken tenders that are seasoned perfectly and topped with honey butter.
And, here are some Jalapeno Cheddar Biscuits, from Great Grub, Delicious Treats, that you will enjoy as well.
Sweet Potato Biscuits
Ingredients
- 1 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 6 tablespoons butter
- 1 ½ cup cooked sweet potatoes, mashed
- ⅓ cup buttermilk
Instructions
- Preheat oven to 425° and lightly spray a baking sheet with non-stick cooking spray. Set aside.
- In a medium saucepan over medium high heat, cook 2-3 sweet potatoes until fork tender. Drain water, return to pan and mash.
- In a large bowl, whisk dry ingredients together.
- Using a pastry cutter or two forks, cut in butter until mixture resembles coarse crumbs.
- In a medium bowl, stir mashed sweet potatoes and buttermilk until combined.
- Add wet ingredients into dry ingredients and stir until a soft dough forms.
- Turn dough out on a lightly flour surface and knead 4 to 5 times or just enough to form a ball.
- Roll dough to ½ inch thickness and cut into 2 inch rounds with a biscuit cutter.
- Place on prepared baking sheet.
- Bake for approximately 15 minutes or until biscuits are lightly browned and puffy.
Notes
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