Tender, flaky, whole wheat biscuits made with sweet potato puree are light, fluffy, and incredibly moist biscuits. These Sweet Potato Biscuits are perfect for as the base of a savory breakfast sandwich, to serve with a hearty soup, or just to eat with jam.
While there is nothing quite like a homemade biscuit, these Sweet Potato Biscuits are a delicious spin-off on the classic. They are super moist, super tender, and pack a slightly sweet flavor and a hefty dose of vitamin A thanks to the sweet potatoes.
Sweet Potato Puree in biscuit dough is an unexpected, yet heavenly twist.
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.
- Sweet Potato Puree: You need about 1 medium sweet potato to equal 3/4 cup sweet potato puree. Use Instant Pot Baked Sweet Potatoes or an oven-baked sweet potato and then remove the flesh and mash. Allow to cool completely before using to prepare biscuits. You can use canned pumpkin puree in place of the sweet potato but will need to make adjustments to the measurements–see recipe card for details.
- Butter: What’s a biscuit without butter? You need cubed, cold butter. The butter will melt as it bakes, forming air pockets in the biscuits, which keeps them super tender and light.
- 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.
Tips to Remember When Making Biscuits
- 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.
- If you don’t have a food processor, you can make these biscuits by hand, using 2 forks or a pastry cutter to mix in the butter into the flour. Just be careful to not over mix.
- 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 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.
- Mix together the buttermilk, syrup, and sweet potato until well combined.
- Add the mixture to flour and pulse to bring the dough together. If needed, add in additional buttermilk in tablespoon measurements if the dough appears too dry.
- Turn out the biscuit dough onto a well-floured surface or baking silmat.
- Using your hands, lightly pat the dough into a ball.
- Pat the dough down into a 1-inch thick oval.
- Using a floured circle cookie cutter, cut biscuit dough into circles.
- Place onto a baking sheet lined with parchment paper or silmat.
- Brush the biscuits with the extra buttermilk.
- Bake biscuits at 400 degrees until puffed up and set.
Serving and Storage Suggestions
Cooled Sweet Potato Biscuits can be stored at room temperature for 24 hours and in the refrigerator for up to 3 days. Any leftover biscuits can be frozen for up to 3 months and left to defrost in the fridge overnight or in the microwave for 1 minute.
These sweet potato biscuits are PERFECT served in a variety of ways.
- Dust Sweet Potato Biscuits with cinnamon sugar after baking and serve with butter.
- Serve with Whole Wheat Sweet Potato Biscuits with pumpkin butter 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.
- Serve biscuits with Instant Pot Chili or Black Bean Chili.
More Sweet Potato Recipes
- Vegan Sweet Potato Casserole
- Sweet Potato Pancakes
- Sweet Potato Smoothie
- Healthy Baked Sweet Potato Oatmeal
Sweet Potato Biscuits
- 1 1/2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter cubed
- 1/3-2/3 cup buttermilk
- 3/4 cup mashed cooked sweet potato
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees. 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 lookd like peas (see photo).
- Mix together 1/3 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 2-3/4 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.
- 3/4 sweet potato puree is equal to the flesh of 1 medium sweet potato.
- In place of sweet potato puree, use 2/3 cup canned pumpkin puree.
- Use whole wheat, whole white wheat or all-purpose flour in this recipe.
- To keep these Sweet Potato Biscuits lighter, replace 3 tablespoons of the butter with 3 tablespoons of plain Greek yogurt.