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Three sweet potato biscuits stacked on a baking sheet lined with parchment paper.
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5 from 2 votes

Southern Sweet Potato Biscuits Recipe

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 Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Bread
Cuisine: American
Servings: 12
Author: Robyn Stone

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:
  1. Use baked sweet potatoes for a deeper sweet potato flavor in these biscuits.
  2. Fold the dough for visible, flaky, tender layers in your biscuits.
  3. Butter the biscuit tops for a wonderful buttery flavor in every bite.
  4. 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

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