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The BEST Sweet Potato Biscuits

Sweet and fluffy biscuits made with mashed sweet potatoes that add incredible moisture, color, and flavor. These buttery, tender biscuits have a golden exterior and a soft interior, perfect for breakfast or as a side dish.  
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Bread
Cuisine: American Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups baked sweet potatoes cooled and mashed well
  • 6 tbsp unsalted butter melted
  • 1 cup buttermilk
  • 3 1/4 cups all purpose flour
  • 5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 tbsp sugar
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Method
 

  1. Preheat the Oven: Preheat oven to 400°F and line a baking sheet with parchment paper or a silicon mat. This preparation ensures your biscuits won't stick to the pan and will bake evenly. The high temperature is crucial for creating that perfect rise and golden exterior.
  2. Mix Wet Ingredients: In a large bowl, combine mashed sweet potatoes, melted butter and buttermilk. Whisk to combine thoroughly. This creates the moist base of your dough, with the sweet potatoes adding both flavor and a beautiful orange hue.
  3. Add Dry Ingredients: Add flour, baking powder, baking soda, sugar, and salt. Stir just until combined. Over-mixing will develop too much gluten and result in tough biscuits, so stop stirring as soon as no dry spots remain.
  4. Turn Out Dough: Turn out dough onto a lightly floured surface. The dough will be sticky so sprinkle flour on top of the dough as well. This prevents the dough from sticking to your hands and work surface during the next steps.
  5. Knead the Dough: Knead the dough 10 times, sprinkling with additional flour as necessary. This brief kneading helps develop just enough structure while maintaining tenderness. Count your kneads to avoid overworking the dough.
  6. Cut Biscuits: Roll the dough out to about 3/4-inch thick and cut with round cutters. Press straight down with your cutter without twisting to ensure proper rising. The thickness is important - too thin and they won't rise well, too thick and they may not cook through.
  7. Bake to Golden Perfection: Place on prepared baking sheet and bake for 15 to 20 minutes or until golden brown and cooked through. The biscuits should rise nicely and develop a beautiful golden color on top.
  8. Serve: Serve immediately while hot for the best taste and texture. Fresh from the oven is when these biscuits truly shine.
  9.  

Notes

  • For extra tender biscuits, handle the dough as little as possible.
  • For a sweeter variation, you can drizzle with honey or maple syrup before serving.
  • These biscuits freeze well for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes.
  • For the best flavor, use orange-fleshed sweet potatoes rather than white varieties.
  • You can substitute coconut oil for butter to make dairy-free biscuits (you'll also need to replace the buttermilk).
  • For added texture and flavor, consider adding cinnamon, nutmeg, or chopped pecans to the dough.