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.
What is Sweet Potato Biscuits?
Sweet potato biscuits are a type of biscuit that is made from sweet potatoes. The sweet potatoes are mashed and then combined with flour, butter, sugar, and eggs to form the dough. The dough is then rolled out and cut into biscuits before being baked. Sweet potato biscuits are a popular Southern comfort food and can be served plain or with Honey butter.
Ingredients
Note: The full instructions are provided in the recipe card below.
- All-Purpose Flour: It gives structure and texture to the Sweet Potato Biscuits.
- Baking Powder & baking soda: Use for leavening agents that cause biscuits to rise.
- Light brown Sugar & Salt: It enhances the flavor of the Sweet Potato Biscuits.
- Butter: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits.
- Storebought Buttermilk or Homemade Buttermilk: It Helps to create a soft and tender crumb.
- Sweet Potato: The sweet potato must be cooked, mashed, and chilled with the buttermilk for at least 1 hour and up to 1 day before making the biscuits.
Tools you'll need
- 13" x 18" Baking Sheet
- Biscuit Cutter
- Parchment Paper
- A food processor,
- A pastry cutter or two forks will also work.
- Pastry Brush
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.
Substitutions
- All-Purpose Flour: You can use a combination of whole wheat flour and all-purpose flour for a nuttier flavor and added fiber. Alternatively, you can use a gluten-free flour blend to make the biscuits gluten-free.
- Butter: If you prefer a dairy-free option, you can substitute the butter with coconut oil or a dairy-free substitute.
- Buttermilk: If you don't have buttermilk, you can make a homemade substitute by combining regular milk with lemon juice or vinegar. Add 1 tablespoon of lemon juice or vinegar for every cup of milk and let it sit for 5-10 minutes until it curdles slightly.
- Sweet Potato: You can use canned pumpkin puree or mashed banana if you don't have sweet potato. Keep in mind that this will alter the flavor and texture of the biscuits slightly.
- Light Brown Sugar: You can use granulated or coconut sugar to replace light brown sugar. Keep in mind that the flavor may be slightly different.
Variations
- Cheese and Herb Biscuits: Add shredded cheddar cheese and chopped fresh herbs like rosemary, thyme, or chives to the biscuit dough. This will add savory flavors and a cheesy, aromatic twist to the biscuits.
- Cinnamon and Raisin Biscuits: Mix ground cinnamon and a handful of raisins into the dough for a sweet and spiced version of the biscuits. You can also sprinkle some cinnamon sugar before baking for extra sweetness.
- Bacon and Cheddar Biscuits: Fold cooked and crumbled bacon and shredded cheddar cheese into the biscuit dough. These savory biscuits are perfect for a hearty breakfast or brunch.
- Maple Glazed Biscuits: Prepare a simple glaze with powdered sugar and maple syrup. Once the biscuits are baked and cooled slightly, drizzle the glaze over the top for a sweet, maple-flavored treat.
- Sweet Potato Biscuit Sandwiches: Slice the biscuits in half and use them as a base for sandwiches. Fill them with sliced ham, turkey, roasted vegetables, and your favorite condiments and toppings.
How to Serve
- Plain: Enjoy the sweet potato biscuits as they are, warm from the oven or at room temperature. They have a delightful sweet potato flavor and a tender, fluffy texture. Serve them as a side dish with breakfast, brunch, or dinner.
- Spiced Honey Butter: Pair the sweet potato biscuits with delicious spiced honey butter. Mix softened butter with honey, cinnamon, nutmeg, and a pinch of salt. Spread the spiced honey butter on the biscuits while warm, allowing it to melt and enhance the flavors.
- Jam or Preserves: Serve the biscuits with your favorite jam, preserves, or fruit spread. The slightly sweet and moist biscuits beautifully complement the fruity and tangy flavors of the jams. Choose from classic options like strawberry, raspberry, or apricot, or try unique flavors like peach or blackberry.
- Thanksgiving or Holiday Table: Sweet potato biscuits are a lovely addition. Serve them alongside traditional dishes like roasted turkey, mashed potatoes, and cranberry sauce. They add a unique twist to the meal and can be enjoyed as a bread option.
How to Store & Re-Heat
To store: Allow them to cool completely to room temperature. Place them in an airtight container or wrap them tightly in plastic wrap. Store the biscuits at room temperature for up to 2 days. If you need to store them longer, you can freeze them. Place the biscuits in a freezer-safe container or resealable freezer bag and freeze for up to 3 months. Thaw the frozen biscuits in the refrigerator overnight before reheating.
To reheat: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and warm them in the oven for about 5-10 minutes or until heated. If you prefer a crispier texture, you can place the biscuits directly on the oven rack for the last few minutes of reheating. Alternatively, you can reheat individual biscuits in a toaster oven or microwave them for a short time, about 20-30 seconds, until warmed.
Make-Ahead
The sweet potato must be cooked, mashed, and chilled with the buttermilk for at least 1 hour and up to 1 day before making the biscuits. Sweet Potato Biscuits can be made a day ahead and stored in an airtight container or tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. The Spiced Honey butter can be made a day ahead, covered, and refrigerated for up to 1 week. Bring to room temperature before serving.
How to Freeze
Sweet Potato Biscuits Dough can be frozen for up to 3 months: Cut the sweet potato dough into the desired shape. Place them onto a sheet pan, set them in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Tips for Making The Best Sweet Potato Biscuits
- Choose the right sweet potato: Opt for a sweet potato that is firm, with smooth skin and vibrant orange flesh. This will ensure a sweet and flavorful result. Avoid using canned sweet potatoes or those that are overly soft or mushy.
- Bake or microwave the sweet potato: Baking or microwaving it until tender will enhance its natural sweetness and make it easier to mash. Baking usually results in a slightly sweeter flavor, while microwaving is quicker. Whichever method you choose, allow the sweet potato to cool before mashing and incorporating it into the biscuit dough.
- Don't overmix the dough: When combining the ingredients, mix gently until the dough comes together. Overmixing can lead to tough biscuits. Use a light hand and stop mixing once the dough is cohesive. It's okay if there are some small lumps of sweet potato remaining.
- Keep the ingredients cold: Cold ingredients, such as cold butter and chilled buttermilk, help create a flaky texture in the biscuits. Cut the butter into small cubes and chill it in the refrigerator until ready to use. Similarly, ensure the buttermilk is cold before adding it to the dough.
- Use a sharp biscuit cutter: When cutting out the biscuits, use a sharp or sharp knife. Avoid twisting the cutter as you press down, as this can seal the edges of the biscuits and prevent proper rising. Instead, press straight down and lift the cutter cleanly.
- Handle the dough lightly: Once it is formed, handle it as little as possible. Overworking the dough can result in tough biscuits. Pat it into a rectangle and gently cut out the biscuits without excessively kneading or re-rolling the scraps.
- Bake at the right temperature: Preheat your oven and bake the biscuits at the specified temperature in the recipe. The correct temperature ensures even baking and a golden exterior. Avoid opening the oven door too frequently while the biscuits are baking, which can cause temperature fluctuations.
- Serve warm: Sweet potato biscuits are best enjoyed warm in the oven. Serve them with butter, spiced honey butter, jam, or other desired toppings. The warmth will enhance their flavor and texture.
- Customize the flavors: Feel free to add your personal touch to the biscuits by incorporating cinnamon, nutmeg, or pumpkin pie spice. You can experiment with different toppings or fillings, such as pecans, dried cranberries, or mini chocolate chips.
- Enjoy leftovers creatively: If you have leftover sweet potato biscuits, repurpose them in other dishes. They can be used as a base for breakfast sandwiches, crumbled over salads or soups for added texture, or turned into sweet potato biscuit crumbs for crusts or toppings in other desserts.
FAQ
Are sweet potato biscuits healthy?
The answer to this question depends on how you define "healthy." Generally speaking, sweet potato biscuits would be considered a healthier option than traditional white flour biscuits, as they contain more fiber and nutrients. However, they are still high in calories and sugar, so enjoying them in moderation is important.
Can I use canned sweet potatoes instead of fresh ones?
Fresh sweet potatoes are recommended for this recipe as they provide the best flavor and texture. Canned sweet potatoes may contain added sugars or syrups that can alter the taste and texture of the Sweet Potato Biscuits. If you only have canned sweet potatoes on hand, you can try draining them well and mashing them before incorporating them into the dough. Adjustments to the liquid ingredients may be necessary to achieve the desired consistency.
My biscuits turned out dry and crumbly. What did I do wrong?
Dry biscuits could be the result of overmixing the dough. When adding the buttermilk, be careful not to overwork the dough. You should mix it just until it comes together. Overmixing can lead to a more rigid texture.
The biscuits rose less than I expected. What could be the issue?
Biscuits might not rise properly if the leavening agents (baking powder and baking soda) are old or expired. Make sure your leavening agents are fresh. Also, avoid pressing down on the dough too hard when shaping it, as this can compress the layers and inhibit rising.
My biscuits are too brown on the bottom. How can I prevent this?
Check the placement of your oven rack. Placing it too close to the bottom heating element can cause the biscuits to brown too quickly on the bottom. Move the rack closer to the center of the oven for more even browning.
The dough is too sticky and hard to work with. What should I do?
If the dough is too sticky, add more flour when rolling it out. Be cautious and add a small amount until the dough becomes more manageable. However, avoid adding too much flour, making the biscuits tough.
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.