Sweet potato biscuits are an interesting and tasty variation on a classic biscuit recipe.
Adding sweet potato to the dough lends a slight sweetness and flavor to the biscuits, making them slightly denser and moister than traditional biscuits.
This recipe for sweet potato biscuits is perfect for a fall breakfast or brunch. The biscuits are fluffy and moist, with a delicious sweet potato flavor. They're easy to make and can be enjoyed plain or with a smear of spiced honey butter or jam.
How to Make Sweet Potato Biscuits
Note: The full instructions are provided in the recipe card below.
Prick 1 large sweet potato with a fork all over. Place it on a microwave-safe plate and microwave it on high for 5 to 8 minutes, rotating it halfway through.
Check to see if it's fork-tender, and continue microwaving in 1-minute increments until it is. Let it cool enough to handle, cut it in half, scoop the flesh into a small bowl, and mash.
Add ⅓ cup of cold buttermilk and stir until combined. Cover and refrigerate until cold, about 1 hour. Line a 13" x 18" Baking Sheet with parchment paper; set aside.
In a food processor, pulse flour, baking powder, baking soda, salt, and light brown sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
(Alternatively, cut the butter into the flour mixture in a large mixing bowl using a pastry cutter or two forks).
Transfer to a large mixing bowl or stainless steel mixing bowl. Stir in the chilled sweet potato mixture using a fork or a rubber spatula until the dough comes together; if the dough seems dry, add more buttermilk, 1 tablespoon at a time, until it does. Do not overwork!
Turn the dough onto a floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick.
Then, using a sharp knife or bench scraper, cut the dough into four pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Roll the dough to a 10” x 5” and ¾″ thick rectangle.
With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles; transfer them to the prepared sheet pan.
Then, place the pan in the refrigerator for 15 to 30 minutes; this short chill will help the Sweet Potato Biscuits maintain shape while baking.
Meanwhile, preheat the oven to 425°. Lightly brush the chilled sweet potato biscuits with buttermilk and bake for about 1o to 12 minutes or until the biscuits are lightly golden on top and golden brown on the bottom.
Remove the Sweet potato Biscuits from the oven and serve them warm with Spiced Honey Butter.
How to Make Spiced Honey Butter
Mix the butter, honey, cinnamon, nutmeg, and salt in a small bowl until smooth. Transfer to a small bowl and serve with warm biscuits.
The Spiced Honey butter can be covered and refrigerated for up to 1 week. Bring to room temperature before serving.
Related Recipes:
📖 Recipe
Easy Sweet Potato Biscuits
Tools
Ingredients
For the Sweet Potatoe Biscuits:
- 250g ( 2 cups) all-purpose flour, spooned into a measuring cup and leveled off with of a knife plus for dusting
- 2 tablespoons light brown sugar or granulated
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ cup cooked mashed sweet potato (from one large sweet potato)
- ⅓ cup plus 3 tablespoons buttermilk divided, plus 3 tablespoons for brushing
- ¾ teaspoon Kosher salt
- 113g (8 tablespoons/1 stick) cold unsalted butter , cut into small chunks
For the Spiced Honey Butter
- 1 stick (½ cup) unsalted butter, softened
- 2 tablespoons honey
- ¼ teaspoon cinnamon
- ⅛ teaspoon fresh ground nutmeg
- ⅛ teaspoon kosher salt
Instructions
For the Sweet Potato Biscuits
- Prick 1 large sweet potato with a fork all over. Place it on a microwave-safe plate and microwave it on high for 5 to 8 minutes, rotating it halfway through. Check to see if it's fork-tender and continue microwaving in 1-minute increments until it is. Let it cool enough to handle, cut in half, scoop out the flesh into a small bowl, and mash.
- Add ⅓ cup cold buttermilk and stir until combined. Cover and refrigerate until cold, about 15 to 30 minutes. Line a 13" x 18" Baking Sheet with parchment paper; set aside.
- In a food processor, pulse flour, baking powder, baking soda, salt, and light brown sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. (Alternatively, cut the butter into the flour mixture in a large mixing bowl using a pastry cutter or two forks).
- Transfer to a large mixing bowl or stainless steel mixing bowl. Stir in the chilled sweet potatoes mixture, add 3 tablespoons buttermilk, and use a fork or a rubber spatula until the dough comes together; if the dough seems dry, add more buttermilk, 1 tablespoon at a time, until it does. Do not overwork!
- Turn the dough out onto a floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
- Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Roll the dough out to a 10” x 5” and ¾″ thick rectangle. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles; transfer them to the prepared sheet pan. Then, place the pan in the refrigerator for 15 to 30 minutes; this short chill will help the biscuits maintain their shape while baking.
- Meanwhile, preheat the oven to 425°. Lightly brush the chilled sweet potato biscuits with buttermilk and bake for about 10 to 12 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Sweet potato Biscuits from the oven and serve them warm with Spiced Honey Butter.
- How to Make Spiced Honey Butter
- In a small bowl, combine the butter, honey, cinnamon, nutmeg, and salt until incorporated and smooth. Transfer to a small bowl and serve with warm biscuits.
- The Spiced Honey butter can be covered and refrigerated for up to 1 week. Bring to room temperature before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
