Sweet Potato Biscuits are delicious fluffy biscuits that make a perfect Thanksgiving Dinner side dish.
Old-fashioned sweet potato biscuits are a fantastic variation of regular biscuits and a great recipe for using leftover sweet potatoes.
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Why You’ll Love This Recipe
- Easy – This easy sweet potato biscuits recipe is really very simple to make, as you will see in the step-by-step photos and easy instructions.
- Tried and true – This sweet potato biscuit recipe is tried and true and has been used for generations.
- Flavor – You’ll love the taste of these sweet potato fluffy biscuits.
What You’ll Need
Equipment
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- Food Processor
- Pastry Blender (Pastry Cutter)
- Cutting Board
- Rolling pin
- Mixing bowl set – (Includes large, medium, and small mixing bowls)
- Baking Sheet
- Parchment paper
- Plastic Wrap
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Flour – I used self-rising flour. This type of flour has baking powder in it. You can use all-purpose flour instead, but you’ll need to add baking powder separately.
- Brown sugar
- Baking powder – adding a little extra baking powder helps the biscuits rise a little more.
- Cinnamon
- Sweet Potatoes – You’ll need sweet potatoes that are cooked, cooled, and mashed, making a sweet potato puree.
- Butter – I used unsalted butter, but you could use either salted or unsalted in this recipe.
- Buttermilk – If you don’t have buttermilk on hand, you can easily make it by adding 1/2 teaspoon of vinegar to 1/4 cup of milk.
Directions
- Heat the oven to 350° and spray a cookie sheet with cooking spray, and gather your ingredients.
- In a large bowl, combine the flour, brown sugar, baking powder, and cinnamon.
- In a separate bowl, combine the mashed sweet potatoes, melted butter, and buttermilk.
- Make a well in the flour mixture and pour the sweet potatoes in the middle.
- Stir the ingredients until combined.
- On a lightly floured surface, pour out the biscuit dough.
- Press the out and then fold the dough over and press out to ⅓ to ½ inch thick. Use a biscuit cutter or a cup to cut out biscuits.
- Place the biscuits on the prepared baking sheet and place them in the preheated oven for 10 minutes. (They don’t need to brown to be done.)
- Remove the biscuits from the hot oven and brush the tops of the biscuits with melted butter, and serve with chili or honey butter.
Recipe Tips
- If you want super flaky biscuits, press the dough out, then fold over and press out and fold over again before cutting out the biscuits.
- For thicker biscuits, roll the dough out ½ inch thick before cutting.
What To Serve With Sweet Potato Biscuits
- Honey Butter – These sweet potato biscuits are delicious and served with honey butter. To make the honey butter, combine ¼ cup softened butter, ¼ cup honey, and some orange zest (optional).
- Maple Syrup
- Turkey
- Green Bean Casserole
FAQs
How Do I Store Leftover Sweet Potato Biscuits?
Store sweet potato biscuits in an airtight container at room temperature for up to 5 days.
Can I Freeze Sweet Potato Biscuits?
Absolutely! You have a choice. You can freeze these sweet potato biscuits either before baking or after baking.
Freeze Before Baking – Place the uncooked biscuits on a parchment-lined baking sheet and freeze until the biscuits are solid. Once frozen, transfer the biscuits to an airtight freezer-safe bag and return them to the freezer.
Freeze After Baking – Ensure the biscuits are completely cooled first, then transfer them to a freezer bag or freezer-safe airtight container. Freeze them for up to 3 months.
How To Bake Frozen Sweet Potato Biscuits
To bake frozen sweet potato biscuits, place them on a baking sheet and add 1 minute to the specified baking time.
Why Are My Biscuits Flat?
Did you check the expiration date on the baking powder? If it has expired, it won’t make the biscuits rise, and they will be flat.
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Recipe
Sweet Potato Biscuits Recipe
Ingredients
- 2 cups self-rising flour
- 2 tablespoon firmly packed brown sugar
- ½ teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 1/4 cup sweet potatoes cooked, cooled and mashed
- 6 tablespoons butter melted and cooled
- 1/4 cup cold buttermilk
Instructions
- Heat the oven to 350° and spray a cookie sheet with cooking spray.
- In a large bowl, combine the flour, brown sugar, baking powder, and cinnamon.
- In a separate bowl combine the mashed sweet potatoes, melted butter and buttermilk.
- Make a well in the flour and pour the sweet potatoes in the middle. Stir until combined.
- Flour a surface lightly and pour the biscuits out. Press them out and then fold the dough over and press out to ⅓ to ½ inch thick. Use a biscuit cutter or a cup to cut out biscuits.
- Place the biscuits on the prepared pan and place in the oven for 10 minutes. (They don’t need to brown to be done.)
- Remove and serve with chili or honey butter.
Notes
- If you want super flaky biscuits, press the dough out, then fold over and press out and fold over again before cutting out the biscuits.
- For thicker biscuits, roll the dough out ½ inch thick before cutting.
- These biscuits are delicious when served with honey butter. Combine ¼ cup softened butter, ¼ cup honey, and some orange zest (optional).
- Store in an airtight container at room temperature for up to 5 days.
- May be frozen for up to 3 months.
