Sweet Potato Biscuits Recipe
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Sweet Potato Biscuits are a tender, flaky, fluffy, and slightly sweet Southern biscuit. This easy recipe makes the best biscuits!
This sweet potato biscuit recipe is a favorite of my grandmother’s. She let my sister and I help her make them throughout the year, especially during fall and winter. They are perfect for breakfast and brunch and to serve alongside your turkey and cornbread dressing for Thanksgiving!
Grandmother made her sweet potato biscuits with sweet potatoes that she would boil and then mash. While they were always incredibly delicious, and I make them that way from time to time, I also love to make them using baked sweet potatoes. I find that it deepens the sweet potato flavor and makes the biscuits even richer.
Why You’ll Love This Recipe
- Quick and Easy. A quick and easy recipe perfect for your fall table (or any time!).
- Amazing flavor. The mashed baked sweet potato adds delicious flavor.
- Versatile. These biscuits are delicious for breakfast, brunch, appetizers, dinner, and even to serve with fancy holiday meals!
How to Make Sweet Potato Biscuits Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Sweet potato – You will need a cup of mashed sweet potato. I love to use a baked sweet potato (a great way to use leftovers!) for a deeper, sweeter flavor, while my Grandmother always used boiled sweet potatoes for her biscuits. Either works fine! See my notes below on how to use Grandmother’s method.
- Milk – I use whole milk in this recipe.
- Flour – This recipe uses all-purpose flour.
- Baking powder – You’ll use baking powder as the leavening agent in these biscuits.
- Salt – The salt helps enhance and balance this recipe’s flavors.
- Sugar – The sugar also enhances the sweetness of the sweet potatoes without making these biscuits too sweet.
- Butter – Mixed into the biscuit dough and then brushed on top of the biscuits for baking.
Even Easier!
Use leftover baked sweet potato to make these biscuits more quickly and easily!
Instruction Overview
- Make the sweet potato biscuit dough.
- Fold and roll the dough.
- Cut out the biscuits.
- Bake and serve.
Fold the Dough!
Folding the biscuit dough, also called laminating, creates layers within the biscuits. You can also cut the dough into four even pieces, stack the pieces, and then cut the dough to form the layers.
I love to serve these biscuits hot with butter and honey. For breakfast or brunch, they are also delicious with baked ham.
Storage Tips
To store leftovers. Store in an airtight container at room temperature for 3 to 4 days.
To make ahead. Prepare as directed and store in an airtight container at room temperature for up to 4 days. Reheat and serve.
To freeze. Prepare and cool. Store in an airtight, freezer-safe container for up to 6 months. Thaw, reheat, and serve.
How to Boil Sweet Potato Cubes
Peel, cube, and boil a medium sweet potato over medium heat for 12 to 15 minutes for 1-inch cubes. Mash the sweet potato and then measure to use the correct amount in the biscuit recipe.
More Biscuit Recipes
- Cream Biscuits (2 Ingredients!)
- Buttermilk Biscuits (3 Ingredients!)
- Angel Biscuits
- Cinnamon Roll Biscuits
Pro Tips
- Use baked sweet potatoes for a deeper sweet potato flavor in these biscuits.
- Fold the dough for visible, flaky, tender layers in your biscuits.
- Butter the biscuit tops for a wonderful buttery flavor in every bite.
- Make extras as everyone loves them.
Here’s my family’s Sweet Potato Biscuits recipe. I hope you love them as much as we do!
Southern Sweet Potato Biscuits Recipe
Ingredients
- 1 cup (328 g) mashed sweet potato, from a medium cooked sweet potato
- 1/2 cup (113.5 g) whole milk
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (3 g) kosher salt
- 1 tablespoon (12 g) sugar
- 1/2 cup (113 g) butter, cold, plus more melted butter for brushing the tops of the biscuits
Instructions
- Prep. Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
- Make the sweet potato biscuit dough. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl. Cut the butter into chunks and add to the flour mixture. Cut into the flour mixture with a pastry blender or with a fork until the butter resembles coarse crumbs in the flour mixture. Add the sweet potato and slowly add enough of the milk to make a soft dough.
- Cut out the biscuits. Turn the sweet potato biscuit dough out onto a lightly floured surface. Gently pat the dough into a rectangle. Fold each of the edges of the dough into the center and again, gently pat into a rectangle about 1/2-inch thick. Cut the dough with a floured, sharp metal cutter or bench knife. Place the cut biscuits on the prepared baking sheet. Brush the sweet potato biscuits lightly with melted butter.
- Bake the biscuits. Place into hot oven and bake for 10-12 minutes. Serve hot.
Notes
- Use baked sweet potatoes for a deeper sweet potato flavor in these biscuits.
- Fold the dough for visible, flaky, tender layers in your biscuits.
- Butter the biscuit tops for a wonderful buttery flavor in every bite.
- Make extras as everyone loves them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally shared in October 2011. Updated with step-by-step photographs and clearer instructions.
Want. (That’s all I can think right now…just “want.”) 😉
Update, I made them for dinner. I used gf flour (and added baking powder and salt, taking some of the gf flour out, to make it self rising) and they didn’t rise much. But my family loved them anyway. My little buddy (same age as yours) loved them and ate 4. This boy eats NOTHING. I am serious, he only eats pasta, bagels and some fruit. He tries everything but most things make him gag (oddly enough). He was on his third biscuit and he said to me “what’s this orange stuff?” I said, “part of the mix I made the biscuits with” and he said “oh ok.” His sister laughed, he made a funny look and I said “you like sweet potato pancakes right (one other thing I can get him to eat)?” and he said “oh ok I get it”. He finished the rest of his biscuits. Thank you Robyn, we loved them. I will do a web search for a flour mix I can use that will rise, but even without the rise they are pretty darn good. Your grandma knew a thing or two about making good food, for sure. Glad you are here to pass along some good stuff.
Robyn, ever since I saw this recipe a few days ago I”ve been wanting to comment but hadn’t found the time. I am going to make these with dinner tonight, they sound so incredible (and the story that goes along with it). I wish I had food stories like yours. I did not come from food people, at all. I hope that I will be just like the grammy your remember and that my grandchildren (and maybe even my children) will have stories like yours some day. Thanks for sharing this fantastic looking recipe!
These look amazing, Robin!
What a great memory of your grandmother. I loved reading it because it reminded me of the days of eating in my mamaw’s kitchen.
Love this post. The recipe looks just scrumptious. Come visit. We have a terrific pumpkin panna cotta to share.
I love sweet potato biscuits sliced with a little country ham inside and a side of cheese grits. Thanks for the recipes and sharing your memories.
I haven’t ever heard of sweet potato biscuits, but they definitely need to be in my life.
These sound wonderful. And so do your stories.
Another wonderful, traditional Southern recipe! Sweet potatoes are one of those things that really signal the Fall season in the South and this is a perfect way to use them.