Sweet Potato Biscuits
These Easy Homemade Sweet Potato Biscuits are soft, fluffy, and kissed with natural sweetness from real mashed sweet potato. They bake up tall and golden in under 30 minutes using simple pantry staples, no yeast required. The sweet potato adds moisture and a beautiful orange hue, while cold butter and buttermilk create that classic tender, flaky crumb. Perfect alongside soups, holiday mains, or slathered with honey butter at brunch.
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
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.
For Serving (Optional)
- melted butter For brushing tops before and after baking
- honey butter Softened butter mashed with honey and a pinch of cinnamon; for serving
Instructions
- 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.
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.
Nutrition
Serving: 1biscuitCalories: 175kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 45IUVitamin C: 6mgCalcium: 8mgIron: 8mg
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