Fluffy, tender sweet potato biscuits are sure to become a family favorite. They are deliciously sweet and so easy to make!
Sweet potato biscuits are the perfect thing to make when you’ve got lots of sweet potatoes left over after holiday meals! They would perfectly compliment Instant Pot Meatloaf, Cheesy Vegetable Chowder, or Pork Roast!!
Sweet + Tender
This was the first time I had ever made these sweet potato biscuits, and let me tell you, they did not disappoint!
I scooped out the center of a large cooked sweet potato, pureed it, and then went to work making the rest of the dough. It was almost effortless!
We cut our biscuits in half and stuffed them with ham and swiss cheese—they were amazing!!! You could definitely serve them for dinner or even make breakfast sandwiches out of them! They’re so incredibly yummy and are a great way to use up leftovers!
One of my favorite things to do is repurpose holiday leftovers. The hubby and I both have a hard time eating the same leftovers day in and day out, so turning something like baked sweet potatoes into these biscuits is the perfect solution!
These biscuits are flavorful, tender and flakey—everything you want in a buttermilk biscuit!
How to make Sweet Potato Biscuits
PREP. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat, set aside.
WET INGREDIENTS. In a small mixing bowl, whisk together the sweet potato and the buttermilk, set aside.
DRY INGREDIENTS. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until pea-size clumps form.
COMBINE. Add the sweet potato mixture, fold gently with a spatula to combine. You may need to add a little more buttermilk depending on how dry your mixture is.
SHAPE. Dust your work surface with flour, then turn the dough onto the the surface and knead with the palms of your hands for about 2 minutes. Roll or pat the dough until it’s 1/2″ thick. Using a 2 1/2″-3″ round cutter, cut the dough into biscuits. You can re-roll the scraps and to cut additional biscuits.
BAKE. Place the biscuits onto the prepared baking sheet, brush tops with additional buttermilk and bake until light golden brown, about 12 to 15 minutes. Remove and allow to cool on the sheet for 5-7 minutes before eating.
Recipe Tips
A few tips to help make this recipe:
- If using salted butter, reduce the amount of salt added in the recipe to ⅔ tsp.
- Instead of using a pastry blender, cut your butter into small pieces and use 2 forks to combine it into your dough.
- When cutting your dough into circles, press the cutter straight down instead of twisting it to end up with more uniform biscuits.
- An upturned drinking glass can be used in place of a biscuit cutter.
- Honey or cinnamon butter would be a wonderful addition to your warm biscuits.
Storing Info
STORE biscuits covered at room temperature for up to 2 days. Keep in the fridge for up to 4 days.
FREEZE leftover biscuits in a Ziploc bag or airtight container in the freezer for up to 3 months. To reheat, microwave biscuits on 50% power at 15 second intervals until warmed. Wrap frozen biscuits in aluminum foil and heat in a 300 degree oven until hot.
More perfect biscuits and rolls:
Sweet Potato Biscuits Recipe
Ingredients
- 3/4 cup pureed sweet potato (1 large sweet potato)
- ½ cup buttermilk + additional for brushing
- 1 1/2 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 Tbsp unsalted butter - cold and cut into cubes
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat, set aside.
- In a small mixing bowl, whisk together the sweet potato and the buttermilk, set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until pea-size clumps form. Add the sweet potato mixture, fold gently with a spatula to combine. You may need to add a little more buttermilk depending on how dry your mixture is.
- Dust your work surface with flour, then turn the dough onto the the surface and knead with the palms of your hands for about 2 minutes. Roll or pat the dough until it's 1/2" thick. Using a 2 1/2"-3" round cutter, cut the dough into biscuits. You can re-roll the scraps and to cut additional biscuits.
- Place the biscuits onto the prepared baking sheet, brush tops with additional buttermilk and bake until light golden brown, about 12 to 15 minutes. Remove and allow to cool on the sheet for 5-7 minutes before eating.
So light and fluffy with such a yummy flavor. I haven’t thought to use sweet potato in biscuits before. We loved these with chili!
Nice & soft with the perfect sweet potato flavor!
Thank you so much for sharing this amazing sweet potato biscuits recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!