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 would let my sister and me help her make them throughout the year, but especially during the fall and winter. They are perfect for breakfast and brunch and to serve alongside your turkey and dressing for Thanksgiving!

Three sweet potato biscuits stacked on a baking sheet lined with parchment paper.

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 sweet potato biscuit recipe perfect for your fall table (or any time!).
  • Amazing flavor. The mashed sweet potato adds such great 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!

Step-by-Step Instructions

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.

Fold and roll the dough. Turn the 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 out the biscuits. 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 the hot oven and bake for 10-12 minutes.

Sweet potato biscuit opened on a white plate with butter on top and honey and a fork to the side.

Serve. I love to serve these biscuits hot with butter and honey. For breakfast or brunch, they are also delicious with baked ham.

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.

Storage Tips

To store leftovers. Store biscuits in an airtight container at room temperature for 3 to 4 days.

To make ahead. Prepare biscuits as directed and store in an airtight container at room temperature for up to 4 days. Reheat and serve.

To freeze. Prepare and cool the biscuits. 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

Sweet Potato 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

5 from 2 votes
Sweet Potato Biscuits make a delicious biscuit recipe that the whole family loves. Get this heirloom sweet potato biscuits recipe that you’ll turn to again and again.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12

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

Ingredient Notes

Use baked sweet potatoes for a deeper sweet potato flavor in the biscuits or peel, cube, and boil sweet potatoes until fork tender, 12 to 15 minutes for 1-inch cubes.

Storage Tips

To store leftovers. Store biscuits in an airtight container at room temperature for 3 to 4 days.
To make ahead. Prepare biscuits as directed and store in an airtight container at room temperature for up to 4 days. Reheat and serve.
To freeze. Prepare and cool the biscuits. Store in an airtight, freezer-safe container for up to 6 months. Thaw, reheat, and serve.

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.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 266mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1825IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 1mg

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.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




25 Comments

  1. 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.

  2. 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!

  3. 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.

  4. Love this post. The recipe looks just scrumptious. Come visit. We have a terrific pumpkin panna cotta to share.

  5. 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.

  6. 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.