Sweet potato biscuits are the perfect addition to any meal, offering a delightful twist on traditional biscuits. With a light and fluffy texture, these biscuits incorporate sweet potato purée for added flavor and a beautiful golden hue. Ready in just under 30 minutes, this recipe is a must-try for a cozy breakfast or a Thanksgiving side.

Why You’ll Love This Recipe

These sweet potato biscuits are both quick and simple to make, with only 7 ingredients required. They are ready in less than 30 minutes, making them a great option for busy holiday preparations or weeknight dinners. The sweet potato purée adds a unique flavor, resulting in a perfectly tender biscuit that pairs well with both sweet and savory dishes. Whether you enjoy them with maple syrup at breakfast or as a side for your holiday meal, they’re versatile enough for any occasion. Plus, they’re a fantastic way to use up leftover sweet potatoes from other recipes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ⅔ cups (208 g) all-purpose flour

• 3 tablespoons (38 g) light brown sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup (113 g) cold, unsalted butter, cut into ½-inch pieces

• 1 cup (220 g) sweet potato purée

• ½ cup (120 ml) cold buttermilk

• 1 tablespoon melted butter (for brushing biscuits)

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt.

3. Add the cold butter pieces to the dry mixture and use a pastry cutter to cut it in until the mixture resembles coarse crumbs.

4. In a separate bowl, whisk together the sweet potato purée and cold buttermilk. Pour this mixture into the flour mixture and stir until just moistened. If the dough is too dry, add more buttermilk, one tablespoon at a time.

5. Turn the dough onto a lightly floured surface and knead it 3 to 4 times. Pat or roll out the dough to a 1-inch thickness. Use a floured 3-inch biscuit cutter to cut out biscuits.

6. Place the biscuits on the prepared baking sheet, making sure they are about an inch apart.

7. Bake for 18 to 22 minutes or until golden brown.

8. Once baked, brush the biscuits with melted butter and serve warm.

Servings and Timing

• Servings: 8 biscuits

• Prep Time: 5 minutes

• Cook Time: 22 minutes

• Total Time: 27 minutes

Variations

• Spiced Biscuits: Add 1 teaspoon of cinnamon and ½ teaspoon of ground nutmeg or ginger to the dry ingredients for a cozy, spiced version.

• Savory Biscuits: For a savory twist, add 1 teaspoon of dried thyme or tarragon along with ½ teaspoon of garlic powder to the dry ingredients.

• Brown Butter and Sage: For extra flavor, brown 4 tablespoons of butter and add 7 fresh sage leaves. Once the butter has browned, brush it over the biscuits for a delicious finish.

• Double the Recipe: Making a large batch for a gathering? Simply double the ingredients to serve more guests or freeze some for later.

Storage/Reheating

• Storage: Store the biscuits in an airtight container at room temperature for up to 3 days.

• Freezing: To freeze, place the cooled biscuits in a freezer bag or airtight container for up to 3 months. Wrap them in plastic wrap to avoid freezer burn.

• Reheating: To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 10 minutes, or microwave them for about 20-30 seconds.

FAQs

How do I make homemade sweet potato purée?

To make sweet potato purée, peel and chop one medium sweet potato into chunks. Boil until tender, drain, and mash until smooth. Allow it to cool before using in your recipe.

Can I use canned sweet potato purée?

Yes, you can use canned sweet potato purée. Just be sure to pat it dry with a clean towel to remove any excess moisture. You may need to add a bit more flour to offset the water content.

Can I make these biscuits ahead of time?

Absolutely! You can prepare the dough, cut it into biscuits, and store them in the fridge for up to 48 hours or freeze them for up to 3 months.

What can I serve these biscuits with?

These sweet potato biscuits are great on their own, but they pair beautifully with breakfast foods like eggs and bacon, or as a side with dishes like roasted turkey or southern-style chicken.

Can I make these biscuits savory?

Yes! Add herbs like thyme or tarragon to the dough, or try adding garlic powder for a savory twist.

Do I need to use buttermilk?

Buttermilk is recommended for the best biscuit texture, but you can substitute it with regular milk or a milk-and-vinegar mixture if needed.

How can I make the biscuits fluffier?

Ensure all ingredients are cold, particularly the butter and buttermilk. Also, avoid overworking the dough to keep the biscuits light and airy.

Can I freeze these biscuits?

Yes! Once baked and cooled, store the biscuits in a freezer-safe bag for up to 3 months.

How do I prevent my biscuits from being too dense?

Be careful not to overwork the dough. Fold the ingredients gently until just combined, then shape the dough without excessive kneading.

How can I make my biscuits extra flaky?

Use cold butter and avoid overworking the dough. The cold butter will create steam as the biscuits bake, resulting in a flakier texture.

Conclusion

These sweet potato biscuits are a wonderful twist on a classic favorite, offering both sweet and savory possibilities. With just a handful of ingredients and minimal prep time, they make a perfect addition to any meal. Whether you’re preparing for a special occasion or just enjoying a comforting weeknight dinner, these biscuits are sure to become a staple in your recipe repertoire.