Sweet Potato Biscuits
These sweet potato biscuits are the perfect addition to your Thanksgiving dinner, Christmas dinner, or anytime you want to add some rolls as a side dish.
Sweet Potato Biscuits
Sweet Potato Biscuits are a tasty twist on the classic biscuit, offering a slightly sweet flavor and soft, flaky texture.
These biscuits are great for breakfast, dinner, or as a snack.
Easy and quick to prepare, they bake up golden and delicious in just about 25 minutes.
Perfect for holiday gatherings, family dinners, or a special treat any day of the week, these biscuits are sure to be a hit with everyone.
Ingredients for Sweet Potato Biscuits
All-purpose flour: Scooped and leveled, plus more for rolling.
Light-brown sugar: Make sure it's packed when measuring.
Baking powder: Make sure it's fresh.
Kosher salt: If using table salt, reduce the amount slightly.
Baking soda: Works with the buttermilk to provide extra leavening and tenderness.
Chilled unsalted butter: It's important that the butter is cold to create flaky layers. Cut it into small pieces.
Sweet potato, pureed: Use one baked sweet potato, pureed and chilled.
Buttermilk: If you don't have buttermilk, you can make a substitute by adding a little lemon juice or vinegar to regular milk and letting it sit for a few minutes.
How to Make Sweet Potato Biscuits
Preheat your oven to 425F.
In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda.
Grate cold or frozen butter into this mixture.
In a separate smaller bowl, blend together the sweet potato puree and buttermilk, then quickly stir this into the flour mixture. Be careful not to overmix.
The dough will be a bit shaggy, but it will come together when you knead it.
Place the dough on a lightly floured surface and knead it 8-10 times.
Shape the dough into a disk and roll it out to about 1 inch thickness.
Cut the biscuits close to one another and place them inside a round pan lined with parchment paper and sprayed with baking spray.
Gather any scraps, fold them together, and cut out more biscuits. Avoid doing this more than once to keep the biscuits from becoming tough.
Brush the tops of the biscuits with melted butter and place them in the oven.
Bake them for 20-24 minutes until they are golden brown.
Serve the biscuits warm and enjoy!
Tips & Tricks to Make the Best Sweet Potato Biscuits
Here's some tips for making these sweet potato biscuits:
Pre-bake Sweet Potatoes: If you use fresh sweet potatoes, bake them the night before.
Use Cold Butter: Grate frozen butter directly into the dry ingredients. This helps make the biscuits flakier.
Work Fast: Mix the dough quickly to avoid the buttermilk curdling. The dough should be shaggy and rough-looking before you knead it.
Don't Overknead: Knead the dough only 8-10 times. Overkneading can make your biscuits tough.
Cut Close Together: When cutting out the biscuits, place the cuts close to each other to make the most of the dough.
How to Store Leftovers
To store leftover Sweet Potato Biscuits, let them cool completely to room temperature.
Place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. You can leave them at room temperature if you plan to eat them within 1 to 2 days.
For longer storage, put the wrapped biscuits in a resealable plastic bag and place them in the refrigerator, where they will stay fresh for up to a week.
What to Serve with Sweet Potato Biscuits
Honey Butter This sweet and creamy spread complements the natural sweetness of the biscuits.
Maple Syrup Drizzle it on top of the biscuits for an extra layer of rich flavor.
Fried Chicken Biscuits and fried chicken are a perfect match.
Apple Butter Slather on top for a great combo.
Gravy A classic Southern combo that is perfect for dinner or breakfast.
Turkey These sweet potato biscuits are great with a turkey dinner.
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for this recipe. Just make sure to drain them well and mash them until smooth. Baking fresh sweet potatoes will give you the best flavor, but canned works as a quick alternative.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to wrap it tightly in plastic wrap. When ready to bake, proceed with rolling, cutting, and baking as directed.
What’s the best way to reheat the biscuits?
To reheat, place the biscuits in a 350°F oven for 5-10 minutes, or until warmed through. You can also microwave them for about 20-30 seconds, but the oven method will help maintain their texture better.
What if I don’t have buttermilk?
If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ⅓ cup of milk. Let it sit for a few minutes until it thickens slightly, then use it in the recipe.
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Sweet Potato Biscuits
Ingredients
- 2 cups all-purpose flour scooped and leveled (plus more for rolling)
- 2 Tablespoons light-brown sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 6 Tablespoons chilled unsalted butter
- ¾ cup 1 baked sweet potato, pureed, chilled
- ⅓ cup buttermilk
Instructions
- Preheat the oven to 425
- In a large bowl whisk together flour, sugar, baking powder, salt, and baking soda.
- Grate cold/frozen butter into the dry ingredients.
- In a small bowl, blend sweet potato puree and buttermilk;
- Stir quickly into flour mixture until combined (do not overmix-can cause the butter milk to curdle).
- The dough will still be shaggy, it will come together when you knead it.
- Knead the dough, 8-10 times on a lightly floured surface.
- Shape into a disk.
- Roll out to about 1 inch thickness.
- Cut the biscuits very close to one another, place inside of a round parchment lined pan sprayed with baking spray.
- Gather all scraps, fold onto one another, cut out more biscuits.
- Do not do this more than once, or they will be tough.
- Brush biscuits with melted butter
- Place in the oven and bake for 20-24 mins
- Serve warm and enjoy.
