Sweet potato biscuits are tender, buttery southern style biscuits made extra fluffy and moist with roasted sweet potato. These biscuits are the perfect fall treat and are great with breakfast or as a side!
Living in Georgia, I'm used to having a delicious buttery biscuit at least a couple of times a month. When I'm not enjoying a classic buttermilk biscuit, I love making these sweet potato biscuits at home.
If you've never had or made a sweet potato biscuits before, here's what to expect:
- These biscuits are flaky and buttery
- Moisture from the sweet potato makes these biscuits extra tender
- Requires just 10 minutes of active time to make
- Just a hint of sweet potato flavor
- Can be modified to be vegan and dairy-free
If you're looking for a vegan option without modifications, you might like these vegan buttermilk biscuits. These cast iron biscuits are a great option if you want a sweet potato-free biscuit.
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Reader review
"OMG! Ty for this recipe. It was amazing. I substituted King Arthur gluten free flour 1:1. Came out perfect. I ate 4 in one sitting. My daughter made 3 sandwiches and raved about how good they were!" -Marah
Ingredients
- Roasted sweet potato: One large sweet potato yields about 1 cup mashed sweet potato. Choose an orange-fleshed Jewel or Garnet sweet potato. This is what I use in most of my sweet potato recipes, like black-eyed pea soup, Instant Pot mashed sweet potatoes, and even sweet potato black bean burgers.
- Flour: Use all-purpose flour. White Lily or King Arthur brands are my go-to's for a light and tender biscuit. Half whole wheat flour can be used for a heartier option, but the biscuits won't be as tender.
- Baking powder helps the biscuits rise.
- Salt is added for flavor. Table salt is my go-to for baking.
- Milk: I use whole milk for the most high-fat, tender result, but any kind works.
Step by step instructions
Before you begin: Use a knife to poke one large sweet potato with a few holes. Place on a pan and roast in the oven at 400 degrees for 45 minutes to an hour, until soft and tender. It should be leaking syrup-y juices.
- To a medium mixing bowl, add the all-purpose flour, baking powder and salt. Stir to combine. Add the sliced butter.
- Using your hands, a pastry cutter, or a fork, working quickly to cut the butter up into pea-sized pieces.
- Pour in the milk and sweet potato puree. Mix with a large wooden spoon (or similar utensil) until just combined. The dough will be shaggy and pulling away from the sides of the mixing bowl.
- Turn the dough out on a lightly floured surface, like a baking mat.
5. Do not knead the dough as you do with bread. Instead, gently press the dough down to about Ā½ inch thickness. Fold the dough over onto itself 4-5 times, lightly patting down each time.
6. Cut out biscuit shapes and place them on a parchment paper-lined baking sheet. Bake for 12-15 minutes, until golden and fluffy.
Cassidy's top tips
- Sweet potato prep: Roasting sweet potatoes can be done 2-3 days in advance. Store a roasted sweet potato wrapped in foil in the fridge or mash the sweet potato in advance and store it in a container in the fridge.
- Keep your ingredients cold. I like to slice up the butter and place it in the freezer with the mixing bowl for 10 minutes before using it. This keeps the butter from melting too quickly while baking.
- Handle dough as little as possible and avoid over-flouring for the most tender biscuits. Only add flour if the dough becomes difficult to work with.
- Biscuit size: I used 4 inch biscuit cutters to make 4 biscuits in these pictures. You can use 2 inch or 3 inch size for more biscuits. Bake time for smaller biscuits will be 10-12 minutes instead of 15.
- I don't recommend using a rolling pin when shaping the dough. This will press down the dough and make it denser, not light.
FAQ
You can use canned sweet potato puree. Canned purees are often wetter than mashed sweet potatoes. Add additional flour as needed to make the dough easier to work with.
I usually just mash it with a fork because I don't mind small bits of sweet potato in the biscuits. If you want an entirely cohesive result, I recommend pureeing the sweet potato with the milk in a blender until smooth.
I haven't tested this recipe with gluten-free flour but readers have confirmed it works with all-purpose gluten-free flour blend like Bob's Red Mill.
Sweet potato biscuits are great anywhere you'd have regular biscuits. Serve topped with sausage gravy from my vegan biscuits and gravy or vegan mushroom gravy for breakfast. They make a wonderful Thanksgiving side alongside mac and cheese, Instant Pot collard greens, and your favorite protein (I go for panko tofu cutlets).
For a sweet option, slice open a biscuit and serve with a spread of butter, brown sugar and cinnamon. It tastes like dessert!
Definitely! This recipe only makes 5-6 three-inch biscuits or 4 four-inch biscuits. You can even triple the recipe if you want.
Let the biscuits cool completely before transferring to a closed container. They are best enjoyed day of but can be kept at room temp for 2-3 days. I recommend popping leftovers in the microwave for 15 seconds.
To make vegan/dairy-free, use your favorite vegan butter and non-dairy milk. Earth Balance buttery sticks are my go-to. I prefer unsweetened, unflavored soy milk in savory recipes but almond or oat milk also work.
Biscuit making tools
- Pastry cutter: I usually use my fingers to make pea-sized butter pieces, but a pastry cutter is a great option as well. You can also just use forks to cut up the dough.
- Baking mat: I usually fold and cut dough on my baking mat (Silpat) because it's a clean surface and it makes cleaning up easier. You can bake on Silpat up to a certain temperature but I usually place my biscuits on parchment paper.
- Biscuit shapes: These cut perfectly shaped biscuits and come in a variety of sizes. You can also use a glass/cup to cut the biscuits but they won't rise as well. Make sure to press straight down when cutting, don't twist.
Storage tips
- Let the biscuits cool completely before transferring to a closed container. They are best enjoyed day of but can be kept at room temp for 2-3 days. I recommend popping leftovers in the microwave for 15 seconds.
- Biscuits can be frozen before or after baking. Freeze unbaked biscuits between wax or parchment paper to keep them from sticking to each other. If cooking the biscuits from frozen, just add an extra 3-5 minutes in the oven.
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Recipe
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Sweet Potato Biscuits
Ingredients
- Ā¾ cup mashed sweet potato from 1 large sweet potato
- 1 and Ā½ cups all purpose flour spooned into measuring cup and leveled with back end of knife
- 1 tablespoon baking powder
- Ā½ teaspoon table salt
- 6 tablespoons unsalted butter sliced
- ā cup milk
Instructions
Sweet Potato Biscuits
- Preheat oven to 400F. Use a knife to poke one large sweet potato with a few holes. Place on a pan and roast in the oven at 400 degrees for 45 minutes to an hour, until completely soft and tender.
- Remove the skin and place the sweet potato in a small bowl. Use a fork to mash until mostly smooth. Measure out Ā¾ cup sweet potato. You can also mix the sweet potato with ā cup milk and puree in a blender until smooth for a completely smooth mixture.
- Adjust the oven temp to 425F and line a baking sheet with parchment paper. Set aside.
- To a medium mixing bowl, add the all-purpose flour, baking powder and salt. Stir to combine. Add the sliced butter.
- Using your hands, a pastry cutter, or a fork, cut the butter up into pea-sized pieces.
- Pour in the milk and sweet potato puree. Mix with a large wooden spoon (or similar utensil) until just combined. The dough will be shaggy and pulling away from the sides of the mixing bowl.
- Turn the dough out on a lightly floured surface, like a baking mat. Gently press the dough down to about Ā½ inch thickness. Fold the dough over onto itself 4-5 times, lightly patting down each time. Add flour 1 tablespoon at a time as needed.
- Cut out biscuit shapes using a biscuit cutter. Place them on a parchment paper-lined baking sheet with their edges touching. Gently refold dough as needed to make more biscuits. The more the dough is handled, the denser the biscuits will be.
- Bake at 425 degrees F for 12-15 minutes, until golden and fluffy. Serve immediately.
Video
Notes
- Sweet potato: One large sweet potato yields ~1 cup of sweet potato. Sweet potatoes can be roasted 2-3 days in advance.
- Temperature: I recommend chilling the mixing bowl and sliced butter in the freezer for 10 minutes before using. This keeps the butter from melting too quickly. It's best if you have time to cool the sweet potato as well, but it's okay if you can't.
- Biscuit size: You can make 2-, 3-, or 4-inch biscuits depending on the size of your biscuit cutter. 4-inch take ~15 minutes, whereas 2-inch may take only 10-12 minutes.
- Dairy-free options: Substitute regular butter for any vegan butter alternative. Vegan butter, such as Earth Balance or Miyoko's Creamery, yields the same flaky biscuit texture. Any non-dairy milk works but I prefer unsweetened, unflavored soy milk.
- Serving: These biscuits go so well with a dollop of butter and a sprinkle of brown sugar and cinnamon.
- Leftovers: Though best enjoyed day of, biscuits can be stored for 2-3 days in a closed container at room temp. Reheat in the microwave for 15 seconds for best results.
Nutrition
Author's note: This recipe was originally shared March 2018. It was updated October 2021 with new photos, videos and improved tips. The biscuits were originally shared with a cashew mushroom gravy recipe.
Sarah Oswalt says
Made these last night with King Arthur measure for measure flour. They did not rise as much as I thought they would. How could I get them to rise more? We canāt have gluten, wheat or dairy. So I canāt use flours with wheat in them. Hoping to make them for thanksgiving.
Cassidy Reeser, MS, RD says
I think gluten free flour could be contributing to them not rising as well, but since youāre using a 1:1 flour substitute it shouldnāt be too significant of a difference. My biggest recommendation is to be delicate when working with the dough. Stir it until it just comes together into a manageable dough, then turn it out onto a floured surface and fold over gently, just a few times. Overworking the dough can cause the biscuits to be denser.
Another tip: use really cold butter and milk. I like to put my mixing bowl and cubed butter in the freezer for 10 minutes before making the biscuits.
Good luck and happy Thanksgiving!
Dania says
These are delicious. I was craving a late night snack and these came together super fast and were scrumptious. As soon as they came out we used butter and jam š I did make them in the air fryer since I didnāt want to turn on the oven so Iāll have to make them again as the recipe says hehe Thanks!
Cassidy Reeser says
Happy to hear it turned out well in the air fryer, as I'm sure you're not the only one who doesn't always want to turn on the oven (including me)
Thanks for the review!!
Juliette Skeens says
Just made these and eaten one and a half warm from the oven š great way to use sweet potatoes as only used in pancakes before though I get that they are plain so sweet & savoury is possible so I will be tweaking these with different herbs, cheese or spices š¤¤ and thank you š
Cassidy Reeser says
They are best warm out of the oven! Definitely agree that it's a versatile recipe. Thanks for the review!
Anne says
Do you still have the recipe for the cashew mushroom gravy? I made it a few years ago and everyone really liked it. I was hoping to make it again, but can't seem to find the recipe.
Cassidy Reeser says
Oops, thanks for asking! Here it is:
2 tablespoons unsalted butter
5 ounces chopped shiitake mushrooms, stems removed
Ā¼ cup all-purpose flour
2 cups cashew milk (any milk works)
1 teaspoon dried thyme
Ā½ teaspoon garlic powder
Ā¼ teaspoon dried sage
Ā¼ teaspoon kosher salt
Ā¼ teaspoon freshly ground black pepper
Saute the mushrooms in butter until softened, 5-6 minutes. Toast the flour for ~2 minutes. Slowly whisk in the milk, starting with 1/4 cup to form a thick paste and going from there. Stir in the seasonings. Simmer, while bubbling gently, until the gravy is thickened.
Jennifer says
Iām from the south we serve them at breakfast with country ham (the salty kind) and egg and cheese if you like it. Super delicious. Everyone should have a country ham sweet potato biscuit at least once in their lives.
Susan says
Do you use kosher salt or regular table salt?
Cassidy Reeser says
I use table salt- thanks for asking, I'll update the recipe to clarify.
Marylee says
Can oat flour be used instead?
Cassidy Reeser says
I can't say for sure since I haven't tested it but I think it would work. You might need to use more oat flour to get the right texture, usually you use about 1 and 1/3 cups oat flour to replace 1 cup all-purpose flour.
sarah says
These are fab!!! I made them in the food processor, first blending the potatoes and coconut milk. Used masa harina flour. Added coconut oil last.
Then I gently shaped spoonfuls of the batter onto the pan.
Cassidy Reeser says
Thank you for the review! Iām glad you liked them š
Marah says
OMG! Ty for this recipe. It was amazing. I substituted King Arthur gluten free flour 1:1. Came out perfect. I ate 4 in one sitting. My daughter made 3 sandwiches and raved about how good they were.
Cassidy Reeser says
Thanks so much for the review and Iām happy to hear you had success with the 1:1 flour!