This Easy Sweet Potato Biscuits Recipe is the perfect way to bring cozy Southern comfort to your table! Soft, buttery, and lightly sweet, these biscuits are a delicious twist on the classic and pair beautifully with honey butter or holiday meals.
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I've shared plenty of delicious sweet potato recipes - like my sweet potato and eggs hash, sweet potato pie, and even an article on how to tell if a sweet potato is bad - and now I'm excited to add another favorite to the list: tender, buttery sweet potato biscuits!
Why This Recipe Works
- Tender Texture: The sweet potato purée adds natural moisture, making the biscuits soft and fluffy every time.
- Balanced Flavor: A touch of sweetness from the potatoes complements the buttery, savory dough perfectly.
- Simple Ingredients: You only need a few pantry staples, making this recipe both easy and affordable.
- Versatile Use: These biscuits are great for breakfast sandwiches, as a dinner side, or even with a drizzle of maple syrup for dessert!
What This Recipe Needs
- Sweet Potatoes: The star ingredient that adds natural sweetness, color, and moisture to the dough.
- All-Purpose Flour: Provides the structure and balance for the soft, tender crumb.
- Butter: Adds richness and that classic flaky biscuit texture-make sure it's cold for the best layers.
- Baking Powder & Baking Soda: Help the biscuits rise beautifully, keeping them light and airy.
- Salt: Enhances all the flavors, especially the buttery and sweet notes.
- Milk: Adds moisture, helping the dough come together perfectly.
Substitutions
- Flour: Use half whole wheat flour for a slightly nuttier flavor and added fiber.
- Butter: Swap for coconut oil or plant-based butter for a dairy-free option.
- Sweet Potatoes: Use canned yams (drained and mashed) or even leftover sweet potato pudding or sweet potato souffle.
How to Make Easy Sweet Potato Biscuits?
- Step 1: Combine the dry ingredients in a large mixing bowl.
- Step 2: Cut butter into the flour mixture.
- Step 3: Mix in the mashed sweet potato until a dough starts to form.
- Step 4: Stir in milk until the dough comes together.
- Step 5: Turn out onto a lightly floured surface and knead until it comes together completely.
- Step 6: Roll into a ½ inch thick layer and then cut into circles. Place cut dough on a parchment-lined baking sheet.
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- Step 7: Bake until golden and then enjoy!
Variations
- Cinnamon Honey Biscuits: Add a teaspoon of cinnamon and a drizzle of honey for a warm, sweet twist.
- Cheddar Chive Biscuits: Stir in shredded cheddar and chopped chives for a savory version. Similar to my easy cheese biscuits!
- Maple Sweet Potato Biscuits: Replace some buttermilk with maple syrup for a richer, breakfast-style biscuit.
Expert Tips
- Keep Ingredients Cold: Cold butter and chilled sweet potatoes ensure the biscuits rise and flake properly.
- Don't Overmix: Mix until just combined-overworking the dough can make biscuits tough.
- Use a Sharp Cutter: A clean, sharp edge helps the biscuits rise straight and tall instead of leaning to one side. I like these handy biscuit cutters. However, in a pinch, you can use a glass or a mason jar.
- Brush with Butter: For extra flavor and shine, brush the tops with melted butter right after baking.
- Storage: Store biscuits in a Ziploc bag to keep them soft.
- Reheat: Place biscuits on a plate, then cover with a damp paper towel. Microwave for 10-second intervals until warm.
Making these for Thanksgiving or Christmas? Make sure to check out all my holiday recipes like Pumpkin Pie with Graham Cracker Crust, Green Bean Casserole with Cream Cheese, Thanksgiving Corn, Smoked Spatchock Turkey, Pumpkin Fluff, and the best Sour Cream Mashed Potatoes and Turkey Gravy without Drippings!
Frequently Asked Questions
Cutting in butter helps create flaky biscuits. To do this, you will either use a pastry cutter like this, smash small pieces of butter in the flour with your fingers (like I do for my flaky pie crust in my caramel pear pie recipe), or use two forks to cut in the butter similar to a pastry cutter.
To make sweet potato puree, preheat the oven to 425°F. Wash and dry a medium-sized sweet potato. Using a fork, poke holes in it, then wrap in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher.
Yes! You can make the dough, cut the biscuits, and refrigerate them overnight before baking the next day.
Absolutely - freeze baked or unbaked biscuits for up to 3 months.
Yes, drain them well and mash until smooth before adding to the dough.
They're ready when the tops are golden brown and they feel light when lifted.
I love butter and honey on my sweet potato biscuits, but you can go the savory route at the top with homemade peppered gravy, or use them as buns for hamburger sliders!
More Related Recipes
If you like this recipe, don't miss my Pumpkin Pie Cookies, Old-Fashioned Pecan Pie, Thanksgiving Chicken Recipe, Turkey Cheese Ball, Cinnamon Pull-Apart Bread, and my favorite Chocolate Pumpkin Pie!
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Easy Sweet Potato Biscuits Recipe
Ingredients
- 1 ¼ cups flour
- 1 tbs baking powder
- ½ teaspoon salt
- 2 tbs sugar
- 6 tbs unsalted butter cold
- ¾ cups mashed sweet potato*
- 2-3 tbs cold milk
Instructions
- Preheat oven to 450°F. Place an oven rack in the center position of the oven.
- In a medium mixing bowl, combine flour, baking powder, salt, and sugar.1 ¼ cups flour, 1 tbs baking powder, ½ teaspoon salt, 2 tbs sugar
- Cut your butter into small pieces, then cut it into the flour mixture by using a pastry cutter, forks, or by pressing pieces of the butter between your thumb and pointer finger in the flour (like in my flaky pie crust). I like to grate the butter into small pieces- it makes cutting in much easier.6 tbs unsalted butter
- Mix in the mashed sweet potatoes until a soft, doughy texture forms.¾ cups mashed sweet potato*
- Stir in milk 1 tablespoon at a time until the dough really comes together. The amount needed will depend on how wet the sweet potatoes are (i.e., from a casserole vs. freshly cooked and mashed).2-3 tbs cold milk
- Turn the dough out onto a lightly floured surface and knead until it holds together.
- Smooth the dough out with a roller or just by patting, until it is ½ inch thick. Cut into circles with a drinking glass or a biscuit cutter.
- Place biscuits on a parchment-lined baking sheet and bake for 12-17 minutes, or until golden brown. Check the biscuits at 12 minutes, carefully look at the bottom of one of the biscuits- if they are lightly browned, they are done. Be careful not to burn yourself while checking.
Notes
- *Mashed Sweet Potato- this is about one medium- large sweet potato skin removed and mashed, or you can use leftover sweet potato casserole, or candied sweet potato, or candied yams. Just make sure it is mashed.
- How to make homemade sweet potato puree?
If you are making your own sweet potato puree, you will want to plan ahead since it takes about an hour if using the oven. To make sweet potato puree, preheat the oven to 425°F. Wash and dry a medium-large sized sweet potato. Using a fork, poke holes in it, then wrap in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher. If you have an Instant Pot, you can place the sweet potato on the trivet with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and allow for a natural release for 8 minutes. Put it in a food processor and blend until smooth, or mash with a potato masher. - Store biscuits in a Ziploc bag to keep them soft.
- Reheat by covering with a damp paper towel and microwaving for 10-second intervals
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