Sweet Potato Biscuits are everything you love about homemade biscuits with a hint of sweetness and caramel-like flavors from the sweet potato. A touch of nutmeg gives them subtle notes of fall flavors you will absolutely adore! They cook up into fluffy, buttery biscuits that taste delicious with butter or honey.
Jump to:
- Why You’ll Love This Sweet Potato Biscuits Recipe
- Ingredients
- Biscuit Variations
- How to Make Sweet Potato Biscuits
- Serving Suggestions
- Storage Directions
- Expert Tips for the Best Biscuits
- Recipe FAQ
- Try Our Easy Biscuits With Sweet Potato Today
- More Easy Biscuit and Bread Recipes You’ll Enjoy
- Sweet Potato Biscuits
There’s nothing better with breakfast, lunch, or dinner if you ask me, than biscuits. I love to pair them with everything from eggs and bacon to chili and even barbecue.
While I’ve always loved classic buttermilk biscuits the addition of sweet potato creates a flavor that’s like nothing else I’ve had before. Now, I make these delicious biscuits with sweet potato all the time. They are perfect for Thanksgiving and pair nicely with turkey, stuffing, and all the fixings.
This easy biscuit recipe combines traditional biscuit ingredients with mashed sweet potatoes and nutmeg to create a biscuit that’s infused with the flavors of fall! Use them to make these Honey Butter Chicken Biscuit too!
Why You’ll Love This Sweet Potato Biscuits Recipe
- Easy Biscuit Recipe. Perfect for bakers of all levels and all you need are a handful of simple ingredients.
- Great Flavor. The sweet potato adds a touch of natural sweetness that tastes delicious served hot with butter, honey, or both!
- Versatile Addition to Meals. These biscuits work great for breakfast with your favorite breakfast casserole, for lunch with some soup, or for dinner with the ultimate comfort foods.
Ingredients
You’ll only need a few basic ingredients to make this recipe for sweet potato biscuits. 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: The main ingredient to give your biscuits their structure.
- Leavener: We use a combination of baking powder and baking soda to help the rise. Make sure both are fresh so you get the best effect.
- Seasoning: I add a bit of nutmeg to enhance the flavor and of courses some salt to bring it all together.
- Butter: Cold butter is the secret to flaky biscuits. It also adds a buttery flavor that can’t be beat.
- Sweet potatoes: We will be using cooked and mashed sweet potatoes. We usually boil them which is faster but you can also bake them whole as well. They’re even great to make with leftover sweet potatoes.
- Buttermilk: You need the acid in the buttermilk to activate the baking soda. If you don’t have any you can add a teaspoon of lemon juice or vinegar to the measured amount of regular milk and let it sit for five minutes.
For the full list of ingredients with their quantities, check the recipe card further down the page.
Biscuit Variations
- Swap the Sweet Potato. You can the same amount of pumpkin puree in place of the sweet potatoes to make pumpkin biscuits.
- Extra Flavor. Try adding a bit of ground mace to the seasoning mix or replace it with pumpkin pie spice.
- More Tender Biscuits. For extra soft, tender, and flaky biscuits use lard in place of the butter in equal amounts. Make sure it’s cold too.
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.
To get started, grab all your ingredients, preheat the oven to 425 degrees F, and lightly spray a baking sheet with nonstick cooking spray. Also, make sure to boil 2-3 potatoes until for tender. Drain, mash and allow it to fully cool.
- Step 1: Mix the liquids. Combine the buttermilk and mashed sweet potatoes in a bowl and mix until combined.
- Step 2: Cut the butter. Whisk the dry ingredients together in a large bowl. Add the cold butter and cut it into the flour with two forks or a pastry cutter until the flour mixture resembles coarse crumbs.
- Step 3: Finish the dough. 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.
Serving Suggestions
Just like traditional biscuits, these fall 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 recipes like bacon, sausage, eggs, hash browns, and the like. We even love it with this hash brown breakfast casserole for holidays.
- For dinner they’re the perfect for pair for any chicken, pork, and beef recipes. But they’re especially suited for comfort foods like chicken fried steak bites and my Mississippi pot roast.
- We love them with our favorite soup recipes, stews, and chilis too!
Storage Directions
Store your leftover 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.
Expert Tips for the Best Biscuits
- Don’t overwork the dough. If you work it too much you will end up with tough biscuits.
- Use cold butter. Keep your butter as cold as possible before cutting it into the biscuit dough for that perfect biscuit texture. Once your biscuits are cut bake right away or refrigerate until you’re ready to bake so the butter stays cold.
- Measure properly. Spoon the flour loosely into your measuring cup, then even out the top with the flat of a knife for perfect measuring results.
- Use buttermilk! It has a unique flavor and will give your biscuits the ideal texture.
Recipe FAQ
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. Also, keep the 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.
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.
You can make biscuit dough a day in advance, and leave it in the refrigerator overnight until you’re ready to bake.
Try Our Easy Biscuits With Sweet Potato Today
This mash up of sweet potato and biscuits is just as easy to make as any other biscuit recipe, and is absolutely delicious too. These biscuits are 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 Easy Biscuit and Bread Recipes You’ll Enjoy
And, here are some Jalapeno Cheddar Biscuits, from Great Grub, Delicious Treats, that you will enjoy as well.
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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
- Don’t overwork the dough. If you work it too much you will end up with tough biscuits.
- Use cold butter. Keep your butter as cold as possible before cutting it into the biscuit dough for that perfect biscuit texture. Once your biscuits are cut bake right away or refrigerate until you’re ready to bake so the butter stays cold.
- Measure properly. Spoon the flour loosely into your measuring cup, then even out the top with the flat of a knife for perfect measuring results.
- Use buttermilk! It has a unique flavor and will give your biscuits the ideal texture.
