Sweet Potato Biscuits are light and fluffy, yet filled with the subtle flavor and sweetness of sweet potato puree.
Served plain, as the base of a savory breakfast sandwich with eggs and breakfast sausage, or on the side of a hearty soup like Black Bean Sweet Potato Chili, you will love the flavor in these Sweet Potato Biscuits.
While there is nothing quite like a homemade biscuit, these Sweet Potato Biscuits are a delicious, unexpected, spin-off of the classic. They are super light, super tender, and pack a slightly sweet flavor and a hefty dose of vitamin A thanks to the sweet potatoes.
While the flavor of the sweet potato puree is not prominent in these biscuits, the sweet potato keeps these biscuits moist and tender and cuts down on the amount of butter needed in the dough. The puree also helps to add a hint of sweetness to the dough.
- Flour: Use whole wheat, whole white wheat, or all-purpose flour for the biscuit dough.
- Baking Powder: Be sure your baking powder is not expired so that your biscuits rise. Another tip is to use aluminum-free baking powder for the best taste.
- Sweet Potato Puree: While you can use canned sweet potato puree, it is less expensive and incredibly easy to make homemade sweet potato puree. Alternatively, you can use leftover canned pumpkin or homemade pumpkin puree in place of the sweet potato but will need to make adjustments to the measurements, see the recipe card for details.
- Butter: You need cubed or grated COLD butter. The butter will melt as it bakes, forming air pockets in the biscuits, which keeps them super tender and light. I love grating my butter on a cheese grater and then placing the butter in the freezer for 5 minutes to get it really cold.
- Buttermilk: If you don't have buttermilk, use any dairy or non-dairy milk you have or you can make your own buttermilk by adding 1 teaspoon white vinegar or lemon juice to 1 cup milk and let sit for 5 minutes before using.
- Maple Syrup: Maple syrup helps to bring out the flavor of the sweet potato and lends to the sweetness of these biscuits, but feel free to omit it for a more savory biscuit.
How to Make Sweet Potato Biscuits
- In a food processor fitted with a dough hook, pulse together the flour and baking soda.
- Add in the cold butter and pulse a couple of times until the butter is broken down into small pea-size pieces.
- In a separate bowl or large glass measuring cup, mix together the buttermilk, syrup, and sweet potato until well combined. If you simply add these ingredients to your flour mixture, you risk overmixing your biscuit dough.
- Add the mixture to flour and pulse until the dough just comes together. If needed, add in additional buttermilk or flour, one tablespoon at a time, to reach the right consistency.
- Turn out the biscuit dough onto a well-floured surface.
- Using your hands, lightly pat the dough into a ball. Again, you want to be careful to not overwork the dough, so that your biscuits stay light and fluffy.
- Pat the dough down into a 1-inch thick oval.
- Using a floured circle cookie cutter or the opening of a glass, cut biscuit dough into circles. Alternatively, you can cut the dough into rectangles or squares.
- Place the biscuits onto a baking sheet lined with parchment paper and brush the tops of the biscuits with the extra buttermilk.
- Bake until puffed up and set.
- Remove from the oven and let cool slightly before serving.
Pro-Tips to Remember
- Use cold ingredients. It is really important that the butter, buttermilk, and sweet potato puree are very cold in order for the biscuits to stay light and fluffy.
- No food processor? If you don't have a food processor, you can make these biscuits by hand, using 2 forks or a pastry cutter to mix the butter into the flour. Just be careful to not mix.
- Get creative. Feel free to shape these biscuits into any shape you like. You can cut into squares, use a pumpkin cooking cutter, or any cookie cutter you like.
- How to use dough scraps. Extra dough can be patted back together once to produce more biscuits. Using scraps more than once can result in a biscuit that is heavy or dense because the dough will become overworked and warm if handled too much.
Once the biscuits have cooled to room temperature, they can be stored in an airtight container at room temperature for 24 hours or refrigerated for up to 3 days. Alternatively, you can freeze the biscuits in a freezer-safe container for up to 3 months. Defrost overnight in the fridge.
These sweet potato biscuits can be served in a variety of ways.
- Dust Sweet Potato Biscuits with cinnamon sugar after baking and serve with butter for a sweeter version.
- Serve with a smear of butter, jam, or apple butter.
- Make a savory breakfast biscuit sandwich with a poached egg and a slice of cheese.
- Use Sweet Potato Biscuits as the base for a ham sandwich. I recommend adding sliced apples with sharp cheese and Dijon mustard as well--YUM!
- Serve biscuits with Instant Pot Chili or Black Bean Chili.
More Sweet Potato Recipes
- Sweet Potato Casserole
- Sweet Potato Oatmeal
- Sweet Potato Tacos
- Sweet Potato Burritos
- Sweet Potato Pancakes
If you gave these sweet potato biscuits a try, I would love for you to leave a comment below.
Sweet Potato Biscuits
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Fit the food processor with the dough blade (the dull blade). Pulse together the flour, baking powder, and salt together. Add in the butter and pulse until it looks like peas.
- In a small bowl, mix together ⅓ cup buttermilk, maple syrup, and sweet potato together. Add to dough and pulse until dough just comes together.
- Pour dough onto a floured work surface and gently knead the dough together into a disk. Pat down to 1 inch thickness using your hands. Use a 2-¾ inch circle cookie cutter to cut into biscuits.
- Place onto the baking sheet and brush with additional buttermilk if desired for a golden exterior.
- Bake for 12-15 minutes, until browned.
This post was originally shared in 2016 but was updated in 2020 with new pictures and tips.