These sweet potato biscuits are fluffy little bites of goodness! Made with creamy sweet potatoes, they have a hint of sweetness and just the right amount of buttery flavor.
These biscuits are so easy to make, and they pair perfectly with honey or jam. I love serving them warm at breakfast—they’re like a cozy hug on a plate!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! You can use orange or purple sweet potatoes, depending on what you like best. If you need an alternative, try pumpkin puree or butternut squash, which offer a similar texture and sweetness.
Flour: All-purpose flour works well, but if you’re looking for a healthier option, you could use whole wheat flour. Just note that this may make the biscuits denser.
Butter: Unsalted butter is preferred here, but if you’re dairy-free, coconut oil or vegan butter can be great substitutes. They will change the flavor a bit, but they’ll still be tasty!
Buttermilk: If you don’t have buttermilk, you can easily make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Alternatively, any non-dairy milk with acid will do.
How Do I Get Fluffy Biscuits?
Getting those perfect, fluffy biscuits is all about handling the dough gently. Here are some steps to follow:
- Always start with cold butter. This helps create those airy layers. Don’t let it soften!
- Mix the dry ingredients first, then add the butter. Use a pastry cutter or your fingers to crumble it in.
- When adding buttermilk, stir gently until just combined. Overmixing can lead to tough biscuits.
- Using a floured surface, carefully knead the dough only a few times. This keeps it light and airy!
By keeping the handling light and using colder ingredients, you’ll create biscuits that rise beautifully!
How to Make Sweet Potato Biscuits
Ingredients You Will Need:
For the Biscuits:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, cold and cut into small pieces
- ¾ cup buttermilk, cold
- 1 large egg (optional, for brushing on top to enhance browning)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Make sure to allow some time for the sweet potato to cool after cooking, so overall, you’ll be enjoying these tasty biscuits in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so you can easily remove your biscuits later. This will help prevent sticking, making cleanup a breeze!
2. Prepare the Sweet Potatoes:
Peeled and cut the sweet potato into small chunks. Boil them in water or steam until they’re soft—about 15 minutes should do. Once cooked, mash them thoroughly until they are smooth. Let the mashed sweet potatoes cool to room temperature so they don’t melt your butter in the next steps!
3. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. This helps to evenly distribute the baking ingredients for fluffy biscuits!
4. Incorporate the Butter:
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. Some pea-sized pieces of butter are okay! This is what will make your biscuits flaky and delicious.
5. Mix in the Sweet Potatoes:
Stir in your cooled, mashed sweet potatoes until they are well blended with the flour mixture.
6. Add the Buttermilk:
Gradually pour in the cold buttermilk, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky when you’re done.
7. Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently knead it just a few times—2-3 should be enough—to bring everything together. The key is to handle it as little as possible to keep those biscuits fluffy!
8. Cut Out the Biscuits:
Flatten the dough into a 1-inch thick round patty. Use a floured biscuit cutter (about 2 ½ to 3 inches in diameter) to cut out your biscuits. Avoid twisting the cutter to help them rise better.
9. Place on Baking Sheet:
Arrange the biscuits on your prepared baking sheet, leaving a little space between each one so they have room to puff up.
10. Optional Egg Wash:
If you’d like your biscuits to have a shiny, golden top, beat the egg and brush a little on the surface of each biscuit.
11. Bake:
Pop the baking sheet in your preheated oven and bake for about 12-15 minutes, or until the tops are golden brown. Your kitchen will smell amazing!
12. Serve and Enjoy!
Once they’re done, remove the biscuits from the oven and let them cool slightly on a wire rack. Serve them warm with butter, honey, or jam for a delightful treat!
Enjoy your tender, fluffy sweet potato biscuits!
Can I Use Different Types of Sweet Potatoes?
Absolutely! You can use orange, purple, or even white sweet potatoes. Each will give a slightly different flavor and color, but they will all work beautifully in this recipe.
What If I Don’t Have Buttermilk?
No worries! You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of regular milk. Let it sit for about 5 minutes, and it will thicken up nicely.
How Should I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap or foil, and they’ll last for about a month. Thaw overnight in the fridge before reheating!
Can I Add Extras to the Dough?
Yes, feel free to customize! You can add herbs like rosemary or chopped chives, or even mix in cheese for a savory twist. Just be mindful not to add too much liquid, which can affect the texture of your biscuits.
