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Sweet Potato Biscuits

Side view of a towel covered bowl with at least half a dozen sweet potato biscuits with one biscuit sitting on top with a bite taken out of it and the top covered with honey butter. In the back is a green napkin.

Sweet Potato Biscuits

BY: Michele
PUBLISHED: Nov 14, 2022
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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.

A towel lined basket of sweet potato biscuits with one biscuit on top with a bite taken out of it with butter on top. A green napkin is in the background and a small bowl of butter is in the foreground.
Jump to:
  • Why You’ll Love This Recipe
  • What You’ll Need
  • Equipment
  • Ingredients
  • Directions
  • Recipe Tips
  • What To Serve With Sweet Potato Biscuits
  • FAQs
  • How To Bake Frozen Sweet Potato Biscuits
  • Recipe

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.
Overhead view of sweet potato biscuits on parchment paper on a round wire rack on top of an off-white concrete looking counter with brown specks throughout. A green napkin is on the left of the biscuits and spreads out to the top of the picture. A small white bowl of honey butter, with a metal spoon in it, is in the bottom right corner of the photo.

What You’ll Need

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • 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.

An overhead view of individual bowls, each containing a single ingredient for the sweet potato biscuits recipe. All sitting on an off-white concrete looking counter. Each ingredient is labeled with a navy blue rectangular label with white text.
  • 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

A 9-photo collage with each photo showing 1 step in the process of making sweet potato biscuits.
  1. Heat the oven to 350° and spray a cookie sheet with cooking spray, and gather your ingredients.
  2. In a large bowl, combine the flour, brown sugar, baking powder, and cinnamon.
  3. In a separate bowl, combine the mashed sweet potatoes, melted butter, and buttermilk.
  4. Make a well in the flour mixture and pour the sweet potatoes in the middle.
  5. Stir the ingredients until combined.
  6. On a lightly floured surface, pour out the biscuit dough.
  7. 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.
  8. 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.)
  9. Remove the biscuits from the hot oven and brush the tops of the biscuits with melted butter, and serve with chili or honey butter.
A side view of a towel covered basket of sweet potato biscuits. The towel is an off-white or light beige with gold stripes.  In the upper left corner is a partial view of a crinkled green napkin and in the right corner is a partial view of a small white bowel with 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.
Overhead close up view of sweet potato biscuits sitting on parchment paper on top of a wire rack, which sits on top of a green napkin. In the bottom left corner is a partial view of a small white bowl with honey butter with a metal spoon with butter on top.

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.

A side close up view of about 3 to 4 sweet potato biscuits sitting on a wire rack, on top of a green napkin.

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

Side view of a towel covered bowl with at least half a dozen sweet potato biscuits with one biscuit sitting on top with a bite taken out of it and the top covered with honey butter. In the back is a green napkin.
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Sweet Potato Biscuits Recipe

These soft, flavorful biscuits, made with mashed sweet potatoes, are light and fluffy and perfect for Thanksgiving dinner or a fall brunch.
Course Side Dishes
Cuisine American
Keyword Sweet Potato Biscuits
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 biscuits
Calories 138kcal
Author Michele @ Flavor Mosaic

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
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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.

Nutrition

Serving: 1 biscuit | Calories: 138kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2141IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.3mg

Filed Under: American, Bake, Breakfast / Brunch, Budget-friendly, Custom 3 Featured Posts, Dinner, Fall Recipes, Make Ahead, Side Dishes, Thanksgiving, Thanksgiving Sides

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

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About Me

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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