Soft, fluffy, and kissed with just the right amount of natural sweetness, these Sweet Potato Biscuits are the kind of recipe that makes you want to bake every weekend.
They come together quickly, require no special skills, and produce biscuits with a gorgeous golden color and pillowy interior that will have everyone reaching for seconds.
If you’ve ever wondered how to use up a leftover baked sweet potato, this is your answer.
The mashed sweet potato gives each biscuit a tender crumb, a subtle earthiness, and a warmth that plain buttermilk biscuits just can’t match.
Serve them alongside a cozy soup, pile them up at brunch, or enjoy them straight from the oven with a generous pat of honey butter.
However you serve them, these biscuits are bound to become a regular in your kitchen.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 14 minutes |
| Total Time | 29 minutes |
| Servings | 10–12 biscuits |
| Difficulty Level | Easy |
If you love cozy baked breads, you might also enjoy this Sweet Sourdough Bread alongside a weekend breakfast spread.
Why You’ll Love This Sweet Potato Biscuits
These biscuits are an absolute joy to make, and an even bigger joy to eat.
The sweet potato adds moisture to the dough naturally, which means you get a tender, soft biscuit without any fuss.
They bake up tall and fluffy with beautiful golden edges, and the flavor is just slightly sweet with warm, comforting undertones.
Even if you’ve never made biscuits from scratch before, this recipe is beginner-friendly and forgiving.
The ingredient list is short, the steps are simple, and the results feel genuinely impressive every single time.
Here’s a quick look at everything that makes this recipe a winner:
- Natural sweetness and color from the sweet potato puree, with no artificial flavoring needed
- Incredibly tender texture thanks to cold butter and the moisture in the sweet potato
- Ready in under 30 minutes from start to finish, making them perfect for busy mornings or last-minute dinner sides
- Made with pantry staples that you probably already have on hand
- Versatile enough to serve sweet with honey butter or savory with sausage gravy
- No yeast required, which means no waiting around for dough to rise
- Freezer-friendly, so you can make a big batch and enjoy them all week long
Ingredients
For this recipe, you’ll need simple, wholesome ingredients. The key is using cold butter and not overworking the dough, which keeps your biscuits light and layered rather than dense and tough.
Here’s what you’ll need to make approximately 10–12 biscuits:
- 1 cup mashed sweet potato (from about 1 medium sweet potato, baked or boiled)
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon (optional, but recommended)
- ¼ teaspoon ground nutmeg (optional)
- 6 tablespoons cold unsalted butter, cut into small cubes
- ½ cup cold buttermilk, plus more as needed
Read Also: Buttermilk Cornbread Recipe
Kitchen Equipment Needed
You don’t need any fancy tools to pull these biscuits together. A few standard kitchen items are all it takes to get bakery-worthy results at home.
Here’s everything you’ll need:
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or two forks (for cutting in the butter)
- Biscuit cutter (2.5 to 3-inch round) or a sharp-rimmed drinking glass
- Rimmed baking sheet
- Parchment paper
- Rolling pin or your hands (for patting out the dough)
- Measuring cups and spoons
- Pastry brush (for brushing the tops with butter)
Recommended Products for This Recipe
These are a few products I personally reach for when making this recipe, and they genuinely make a difference in the final result.
1. OXO Good Grips Stainless Steel Biscuit Cutter Set
A sharp biscuit cutter makes clean cuts that help your biscuits rise tall and even.
This set from OXO includes multiple sizes, and the stainless steel edges cut through dough cleanly without dragging or compressing the layers.
2. USA Pan Half Sheet Baking Pan
A heavy-gauge aluminum pan distributes heat evenly, which means your biscuit bottoms get beautifully golden without burning.
This one has a reinforced rim that won’t warp in the oven, which is a common problem with cheaper sheet pans.
3. KitchenAid Pastry Cutter
If you make biscuits, scones, or pie crust regularly, a sturdy pastry cutter is worth having.
This one cuts through cold butter quickly without warming it with your hands, which is the key to flaky, layered biscuits.
4. Organic Sweet Potato Powder
If you don’t have a fresh sweet potato on hand, a quality sweet potato powder mixed with water makes a great substitute.
It gives you the same natural sweetness and orange color in seconds, which makes this recipe even faster.
You might also enjoy: Cracklin Bread Recipe
Step-by-Step Instructions: How to Make Sweet Potato Biscuits
1. Prepare the Sweet Potato
- Start by cooking your sweet potato if you haven’t already. You can bake it in a 400°F (200°C) oven for 45–60 minutes until completely tender, or microwave it on high for 5–6 minutes, flipping halfway through.
- Once cooked and cool enough to handle, peel the sweet potato and place the flesh in a medium bowl.
- Mash it thoroughly with a fork or potato masher until completely smooth, with no lumps remaining. Lumps in the mash can create uneven spots in your biscuit dough.
- Measure out exactly 1 cup of the mashed sweet potato and set it aside. The sweet potato should be cool to room temperature before you add it to the dough. If it’s warm, it can start to melt your butter prematurely, which will affect the texture of your biscuits.
2. Preheat the Oven and Prepare the Baking Sheet
- Preheat your oven to 425°F (220°C). This high heat is key to getting biscuits that rise quickly and develop a golden crust on the outside while staying soft inside.
- Line your rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.
- Place the baking sheet in the refrigerator or set it aside while you prepare the dough. Starting with a cold pan can also help the biscuits hold their shape as they go into the oven.
3. Mix the Dry Ingredients
- In a large mixing bowl, add the 2 cups of all-purpose flour.
- Add the 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of salt, and 1 tablespoon of granulated sugar.
- If using, add the ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg.
- Whisk all the dry ingredients together until evenly combined. This step ensures the leavening agents and spices are distributed throughout the flour so every biscuit bakes evenly.
4. Cut in the Cold Butter
- Take your 6 tablespoons of cold unsalted butter, already cut into small cubes, and add them to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture. Press and break the butter pieces into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
- Work quickly here. The goal is to keep the butter as cold as possible. Warm butter melts into the flour instead of staying in separate pieces, and those cold butter pieces are what create flaky, layered biscuits as they steam in the oven.
- If at any point the butter starts to feel soft or greasy, pop the bowl into the freezer for 5–10 minutes before continuing.
5. Add the Sweet Potato and Buttermilk
- Add the 1 cup of cool mashed sweet potato to the butter-flour mixture.
- Pour in the ½ cup of cold buttermilk.
- Using a fork or a rubber spatula, stir the mixture together gently. Mix just until the dough comes together and no dry flour remains at the bottom of the bowl.
- The dough will look a little shaggy and rough at this stage. That’s completely normal and exactly what you want. Do not overmix. Overworking the dough develops the gluten in the flour, which results in tough, dense biscuits rather than tender, fluffy ones.
- If the dough seems too dry and won’t come together, add an extra tablespoon of buttermilk at a time until it just holds together.
6. Turn Out and Pat the Dough
- Lightly flour a clean work surface. Turn the dough out onto the floured surface.
- With floured hands, gently pat the dough into a rectangle or round that is about ¾ to 1 inch thick. Do not use a rolling pin and press hard; instead, use a gentle patting motion to preserve those butter layers.
- Fold the dough in half, then pat it back out to 1 inch thick. Repeat this fold-and-pat process 2–3 times. This technique, called laminating, builds layers into your biscuits that create a light, flaky pull-apart texture when baked.
- After the final fold, pat the dough out to an even 1-inch thickness.
7. Cut the Biscuits
- Press your biscuit cutter straight down into the dough and lift straight up. Do not twist the cutter. Twisting seals the edges of the biscuit, which prevents them from rising as tall.
- Cut your biscuits as close together as possible to minimize scraps.
- Gather any remaining scraps of dough, gently press them together, and pat out again to cut more biscuits. Be aware that the re-rolled biscuits may not rise quite as high as the first cuts, but they’ll still taste delicious.
8. Arrange and Bake
- Place the cut biscuits on your prepared baking sheet. For biscuits with soft sides, place them touching or just barely touching each other. For biscuits with crispier, more defined sides, space them about 1 inch apart.
- If desired, brush the tops of the biscuits with a little melted butter or buttermilk. This gives them a beautiful golden-brown top.
- Bake in the preheated 425°F oven for 12–14 minutes, or until the tops are golden and a biscuit in the center of the pan looks set. The bottoms should be lightly golden as well.
- Remove from the oven and optionally brush the hot tops with a little more melted butter for extra richness and shine.
- Allow the biscuits to cool on the pan for at least 5 minutes before serving. They’re best eaten warm.
Tips for The Best Sweet Potato Biscuits
A few small habits make a big difference when it comes to biscuit baking. Keep these tips in mind to get the tallest, flakiest results every time.
- Keep everything cold. Cold butter, cold buttermilk, and even chilling the bowl before you start are all tricks that contribute to a flakier biscuit.
- Don’t overwork the dough. Stir and fold just until the ingredients come together. Excess mixing develops gluten and leads to tough biscuits.
- Use the fold-and-pat technique. Folding the dough a few times builds layers that create that beautiful pull-apart texture in the finished biscuit.
- Cut straight down, don’t twist. Twisting the biscuit cutter seals the dough edges and prevents a good rise.
- Make sure your baking powder is fresh. Old baking powder loses its leavening power. If yours has been open more than 6 months, it’s time to replace it.
- Pat to 1 inch thick. Thinner dough produces flat biscuits. A full inch of thickness ensures tall, fluffy results.
- Let your sweet potato cool before using. Warm mashed sweet potato can begin to soften the butter, which undermines the flakiness you’re working toward.
For another cozy baked good to round out your baking day, the Honey Oatmeal Bread is a fantastic companion recipe.
Serving Suggestions
These sweet potato biscuits are wonderfully versatile. They shine in so many settings, from a laid-back weekend brunch to a holiday dinner table.
Whether you eat them plain, sweetened, or savory, there’s a serving style for every occasion.
- Honey butter – Mash softened butter with honey and a pinch of cinnamon and spread it generously over a warm split biscuit.
- Sausage gravy – Ladle a rich, creamy sausage gravy over split biscuits for the ultimate Southern-style comfort meal. Pair with my Biscuits and Gravy Breakfast Casserole for a crowd-pleasing brunch.
- Fried chicken – Use these biscuits to make little fried chicken sliders. The subtle sweetness plays beautifully against the crispy, savory chicken.
- Soup pairing – Serve alongside a bowl of Sweet Potato Soup for a cozy, complete meal.
- Scrambled eggs and bacon – Keep it simple and serve these biscuits alongside a classic Bacon and Eggs Breakfast for a satisfying morning.
- Pulled pork sandwiches – Split the biscuits and pile them high with slow-cooked pulled pork and coleslaw for a crowd-pleasing dinner.
- With jam or preserves – Peach, apple, or fig jam all taste incredible with the warmth of the sweet potato.
- As a dinner side – These biscuits complement roasted chicken, turkey, glazed ham, and most holiday mains beautifully.
Variations of Sweet Potato Biscuits
The base recipe is delicious on its own, but there are some fun ways to customize these biscuits to fit your mood or what you have on hand.
Each variation below uses the same core technique, so no additional skills are required.
- Cheddar and herb: Fold in ½ cup of sharp shredded cheddar cheese and 2 tablespoons of chopped fresh chives or rosemary into the dough for a savory, cheese-pull version.
- Brown sugar and cinnamon swirl: After patting out the dough, sprinkle the surface with a mixture of 2 tablespoons brown sugar and ½ teaspoon cinnamon, then fold and pat once before cutting.
- Maple glazed: Brush the baked biscuits with a simple maple glaze made from powdered sugar, maple syrup, and a splash of milk for a sweet, breakfast-friendly finish.
- Spicy jalapeño: Add 1–2 tablespoons of finely diced pickled jalapeño and ½ cup of pepper jack cheese to the dough for a sweet-heat combination.
- Whole wheat version: Replace half of the all-purpose flour with whole wheat flour for a heartier, nuttier biscuit. You may need a splash of extra buttermilk to bring the dough together.
- Dairy-free: Substitute the butter with cold coconut oil or vegan butter, and swap the buttermilk for full-fat coconut milk mixed with a teaspoon of apple cider vinegar.
Read Also: Old Fashioned Pumpkin Bread
Storage and Reheating
These biscuits store well and reheat beautifully, making them ideal for meal prep or baking ahead for a gathering.
Here’s how to keep them fresh and enjoy them later:
- Room temperature: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Place a paper towel in the container to absorb any excess moisture.
- Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze fully baked biscuits in a zip-top freezer bag or airtight container for up to 3 months. You can also freeze unbaked, cut biscuit rounds on a sheet pan, then transfer them to a freezer bag. Bake straight from frozen at 425°F, adding 3–5 minutes to the bake time.
- Reheating in the oven: Wrap biscuits in foil and warm in a 350°F oven for 8–10 minutes, or unwrapped for a crispier exterior.
- Reheating in the microwave: Place a biscuit on a microwave-safe plate with a damp paper towel draped over the top. Microwave for 20–30 seconds. This keeps the biscuit moist rather than dry.
- Reheating in the air fryer: Air fry at 325°F for 3–4 minutes for a warm biscuit with a slightly crispier exterior.
Nutritional Facts
The following nutrition information is an estimate based on one biscuit (from a batch of 12) using the standard recipe.
Actual values will vary depending on exact size, specific brands used, and any add-ins.
| Nutrient | Per Biscuit (Approx.) |
|---|---|
| Calories | 175 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 17mg |
| Sodium | 310mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 1g |
| Total Sugars | 3g |
| Protein | 3g |
| Vitamin A | 45% DV |
Health Benefits of Key Ingredients
Beyond being delicious, these biscuits bring some genuine nutritional value to the table, thanks largely to the sweet potato at their heart.
Here’s a closer look at what the key ingredients bring beyond great flavor:
- Sweet potato is packed with beta-carotene, the pigment that gives it that bright orange color and converts to vitamin A in the body. Just one medium sweet potato covers well over 100% of the daily recommended intake of vitamin A, which supports eye health, immune function, and skin health. Sweet potatoes also provide a good source of potassium, vitamin C, and dietary fiber.
- Buttermilk is lower in fat than regular milk and contains beneficial probiotics and lactic acid. The acidity in buttermilk activates the baking soda, which is what gives these biscuits their lift. It also tenderizes the dough and adds a slight tang.
- All-purpose flour provides the structure the biscuits need to hold their shape. For a more nutrient-dense option, replacing part of the flour with whole wheat flour adds more fiber and B vitamins.
- Cinnamon and nutmeg, when used, offer their own small health perks. Cinnamon in particular has been studied for its potential effects on blood sugar regulation and its antioxidant properties.
For more sweet potato inspiration, the Sweet Potato Casserole with Marshmallows is another crowd-pleaser that highlights this incredible root vegetable.
FAQs About Sweet Potato Biscuits
1. Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato puree works well in this recipe.
Just make sure you’re using plain canned sweet potato, not sweet potato pie filling, which contains added sugar and spices that will throw off the balance of the recipe.
Drain any excess liquid before measuring.
2. Why are my biscuits not rising?
The most common culprits are old baking powder, overworked dough, or butter that was too warm.
Make sure your baking powder is fresh, work the dough as little as possible, and keep your butter cold throughout the process.
Also, double-check that you’re patting the dough to a full 1-inch thickness before cutting.
3. Can I make the dough ahead of time?
You can prepare the dough and cut the biscuits up to 24 hours in advance.
Place the unbaked rounds on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate overnight.
Bake directly from the refrigerator the next day. This can actually improve the flavor slightly as the dough rests.
4. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the ½-cup line with regular whole milk.
Stir and let it sit for 5 minutes before using. This mimics the acidity of buttermilk effectively.
5. Can I make these biscuits without a biscuit cutter?
Absolutely. You can use a sharp-rimmed drinking glass, a sharp round cookie cutter, or simply skip the cutting step altogether and drop spoonfuls of dough onto the baking sheet.
Drop biscuits won’t be as tall and defined, but they’ll be just as delicious, and they save you the rolling and cutting steps entirely.
Sweet Potato Biscuits
Ingredients
- 1 cup mashed sweet potato About 240g; from 1 medium sweet potato, baked or boiled, peeled, and mashed smooth. Cool to room temperature before using.
- 2 cups all-purpose flour About 240g; plus extra for dusting the work surface
- 1 tbsp baking powder Make sure it is fresh for maximum rise
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon Optional but recommended; adds warm flavor
- ¼ tsp ground nutmeg Optional
- 6 tbsp unsalted butter About 85g; cold, cut into small cubes. Keep refrigerated until ready to use.
- ½ cup buttermilk About 120ml; cold. Add an extra tablespoon at a time if dough seems too dry.
- melted butter For brushing tops before and after baking
- honey butter Softened butter mashed with honey and a pinch of cinnamon; for serving
Equipment
- Large mixing bowl
- Medium mixing bowl For mashing sweet potato
- Pastry cutter Or two forks for cutting in butter
- Biscuit cutter 2.5 to 3-inch round; a sharp-rimmed drinking glass works as a substitute
- Rimmed baking sheet Half sheet size recommended
- Parchment paper For lining the baking sheet
- Rolling Pin Optional; hands work fine for patting out the dough
- Measuring cups and spoons
- Pastry brush For brushing tops with butter before and after baking
- Fork or potato masher For mashing the sweet potato smooth
- Rubber spatula Optional; for folding the dough together
Method
- Bake a medium sweet potato at 400°F (200°C) for 45–60 minutes, or microwave on high for 5–6 minutes, flipping halfway. Peel, mash until completely smooth, and measure out exactly 1 cup (240g). Allow to cool fully to room temperature before using.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg until evenly combined.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or two forks to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
- Add the cooled mashed sweet potato and cold buttermilk to the bowl. Stir with a fork or spatula just until the dough comes together and no dry flour remains — do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat to 1-inch thickness. Fold the dough in half, pat back out, and repeat 2–3 times to build layers, finishing with a 1-inch thick rectangle or round.
- Press a 2.5–3-inch biscuit cutter straight down into the dough without twisting, and place the rounds on the prepared baking sheet. Re-press any scraps and cut remaining biscuits.
- Optionally brush the tops with melted butter or buttermilk, then bake at 425°F for 12–14 minutes until golden on top and set in the center. Brush with additional melted butter straight from the oven and let cool for 5 minutes before serving.
Nutrition
Notes
- Keep all ingredients cold — cold butter, cold buttermilk, and even a chilled bowl help produce the flakiest, tallest biscuits.
- Do not overwork the dough. Mix and fold only until the ingredients just come together; excess mixing develops gluten and leads to tough, dense biscuits.
- Always press the biscuit cutter straight down without twisting — twisting seals the dough edges and prevents the biscuits from rising properly.
- Pat the dough to a full 1-inch thickness before cutting. Thinner dough produces flat biscuits that don’t have that satisfying pull-apart height.
- No buttermilk? Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling to the ½-cup mark with whole milk. Let it sit for 5 minutes before using.
- Canned sweet potato puree works as a substitute for fresh — just use plain puree, not sweet potato pie filling, which contains added sugar and spices.
- Make-ahead option: Cut the unbaked biscuit rounds, place on a parchment-lined sheet, cover with plastic wrap, and refrigerate overnight. Bake directly from the refrigerator the next day.
- Freeze baked biscuits in an airtight bag for up to 3 months, or freeze unbaked rounds and bake from frozen at 425°F, adding 3–5 minutes to the bake time.
- For a savory variation, fold in ½ cup shredded sharp cheddar and 2 tablespoons chopped chives into the dough before patting out.
- To reheat, wrap in foil and warm in a 350°F oven for 8–10 minutes, or microwave with a damp paper towel draped over the top for 20–30 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Sweet Potato Biscuits are proof that some of the most satisfying things you can make in the kitchen are also the simplest.
A handful of everyday ingredients, a cold bowl, and about 30 minutes are all that stand between you and a batch of warm, golden, pillowy biscuits.
They bring a natural sweetness and beautiful color that makes them feel a little special, even on the most ordinary weekday morning.
Give them a try and see for yourself. I’d love to hear how they turned out for you in the comments below, so I can see your beautiful biscuits.
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