Name: Sweet Potato Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

Jump to Recipe· 4.2 from 5 reviews

I absolutely love sharing this Sweet Potato Biscuits Recipe with my friends and family because it captures everything I adore about southern comfort food: tender, fluffy, and with a subtle sweetness that’s downright irresistible. These biscuits are made with real mashed sweet potatoes, giving them a beautiful color and moist texture that sets them apart from your average biscuit. Whenever I make this recipe, the whole kitchen fills with a cozy warmth that promises a delicious meal ahead. Whether as a side for dinner or a centerpiece for brunch, these biscuits have quickly become one of my personal favorites to bake and enjoy.

Why You’ll Love This Sweet Potato Biscuits Recipe

What really wins me over with this Sweet Potato Biscuits Recipe is its perfect balance of flavors and textures. The natural sweetness of the baked sweet potatoes harmonizes magically with the buttery richness and just the right touch of salt and sugar. I love how each bite is tender and fluffy, with a slight golden crust that adds a satisfying contrast. It’s one of those recipes that feels fancy but is incredibly down-to-earth, making it a total winner every time.

Another reason I’m so enthusiastic about this recipe is how simple it is to prepare. The ingredients are straightforward and easy to find, and mixing everything together doesn’t require any complicated techniques. Plus, I appreciate that you can throw this together in about 15 minutes of prep time before popping them into the oven. I find these biscuits elevate any occasion effortlessly, whether it’s a holiday feast, a casual family dinner, or a weekend brunch with friends. They really stand out with their warm sweet flavor and comforting texture that everyone seems to crave.

Ingredients You’ll Need

The image shows three parts: in the first, a silver round cutter presses into a lightly floured light brown dough on a white marbled surface; in the second part below, four round dough shapes are cut out, with the dough still resting on the white marbled surface; in the third part on the right, five light golden brown biscuit rounds with a soft texture stand side by side in a silver metal baking tray, showing their puffy and slightly crumbly edges, photo taken with an iphone --ar 4:5 --v 7

This Sweet Potato Biscuits Recipe uses fairly simple yet essential ingredients that each add something unique to the final biscuit. From the creamy mashed sweet potatoes that lend moisture and color, to the baking powder and soda that create a tender rise, every element plays a crucial role in building an unforgettable biscuit experience.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Baked sweet potatoes: I use them mashed and cooled—they give color, moisture, and a delicate sweetness.
Unsalted butter: Melted for easy mixing, butter adds richness and tender crumb to the biscuits.
Buttermilk: Its acidity reacts with baking soda for lift and lends a subtle tang.
All-purpose flour: The base for structure; I find 3 1/4 cups perfect for a soft yet sturdy dough.
Baking powder: A key leavening agent that ensures the biscuits rise beautifully.
Baking soda: Works with buttermilk for extra fluffiness and tenderness.
Salt: Just a teaspoon to balance out the sweetness and enhance flavor.
Sugar: A touch to complement the natural sweetness of the potatoes without overpowering.

Directions

Step 1: Preheat your oven to 400°F (about 200°C) and line a baking sheet with parchment paper or a silicone mat—I always choose parchment because it’s fuss-free and easy for cleanup.

Step 2: In a large mixing bowl, combine your cooled, mashed sweet potatoes with the melted butter and buttermilk. Whisk these together until they’re fully incorporated and silky smooth.

Step 3: Add the flour, baking powder, baking soda, sugar, and salt to the wet ingredients. Stir gently just until everything comes together into a soft dough. Be careful not to overmix here because that can make the biscuits tough.

Step 4: Lightly flour a clean surface and turn your sticky dough onto it. Since the dough is tacky, sprinkle flour on top as well to prevent it from sticking when you knead.

Step 5: Knead the dough about 10 times, adding a little more flour if it’s too sticky to handle easily. This gentle kneading develops just enough gluten to hold the biscuits together while keeping them tender.

Step 6: Roll out the dough to roughly 3/4-inch thickness. Then, use a round biscuit cutter to cut out each biscuit. Don’t twist the cutter when cutting; just press straight down to keep the edges nice and fluffy.

Step 7: Place the cut biscuits on your prepared baking sheet, making sure they’re just touching slightly so they rise up nicely without spreading too much.

Step 8: Bake for 15 to 20 minutes, or until the biscuits are golden brown on top and cooked through. Keep an eye on them after 15 minutes to avoid overbaking.

Step 9: Serve your sweet potato biscuits immediately while they’re warm and soft. They shine brightest fresh from the oven!

Servings and Timing

This Sweet Potato Biscuits Recipe makes about 12 delicious biscuits, perfect for sharing or storing some for later. Prep time is roughly 15 minutes, which includes mixing and kneading. Then, you bake them for 15 to 20 minutes until golden and fragrant. There’s no resting or chilling time needed—you can enjoy these from start to finish in under 40 minutes. It’s such a satisfying recipe when you want fresh, comforting biscuits quickly without sacrificing flavor or texture.

How to Serve This Sweet Potato Biscuits Recipe

The image shows several golden-orange biscuits with a rough, flaky texture on a dark wire cooling rack. Each biscuit is round with visible layers and air pockets that give them a light, airy look. The biscuits have a slightly crunchy outer crust, with some small cracks and a soft looking inside. The background is a white marbled surface that contrasts with the warm tones of the biscuits. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these biscuits, I love to keep it simple so their natural flavor shines. They’re incredible alongside classic southern dishes like fried chicken, collard greens, or a rich pot of chili. The subtle sweetness of the biscuits complements savory sides beautifully. For a breakfast or brunch twist, I sometimes serve them warm with a generous smear of brown sugar cinnamon butter, maple syrup, or even honey butter. That touch of sweetness with butter is pure heaven!

If you want to dress them up a bit for company, try topping warm biscuits with a dollop of whipped cream cheese mixed with herbs or a drizzle of spicy honey. Garnishing with a sprinkle of fresh chives or thyme can make the presentation pop while adding a fresh note. I also recommend pairing these biscuits with a light white wine like a chilled Sauvignon Blanc, or a cozy mug of spiced apple cider to round out a fall meal beautifully.

These biscuits are best served warm, fresh out of the oven, so the texture is at its fluffiest and the taste is the most vibrant. For portion sizes, I usually suggest two biscuits per person as a side serving, but you might want more if they are part of a brunch spread or snack plates. Whether it’s a festive holiday brunch or a comfort-food weeknight dinner, these sweet potato biscuits never fail to make the meal feel special.

Variations

Over time, I’ve played around with this recipe to suit different tastes and dietary needs. You can substitute all-purpose flour with a gluten-free blend to make gluten-free biscuits that still come out tender and fluffy. If you want to make it vegan, swapping butter for a plant-based margarine and using a vegan buttermilk substitute (like almond milk plus vinegar) works beautifully.

For flavor twists, I sometimes add fresh rosemary or sage to the dough for an herbal touch that pairs wonderfully with the natural sweetness of the potatoes. You could also mix in a little grated sharp cheddar cheese or chopped jalapeños for a savory, spicy option that will wow your guests. If you’re feeling creative, brushing the tops with garlic butter before baking adds rich aroma and extra indulgence.

If you prefer, these biscuits can also be pan-fried in a cast-iron skillet instead of baked. This method gives them a lovely crisp on the outside while keeping the inside soft. Just keep the heat medium-low and cover the skillet to help them cook through evenly without burning. Either way, I find this recipe incredibly versatile and a fantastic base for customizing to whatever mood or occasion you’re in.

Storage and Reheating

Storing Leftovers

If you happen to have any leftover sweet potato biscuits, I recommend storing them in an airtight container at room temperature for 1 to 2 days. For longer storage, keeping them in the refrigerator will extend freshness up to 4 days. To maintain their softness, I like to layer parchment paper between biscuits if stacked, to avoid them sticking together and getting soggy.

Freezing

These biscuits freeze wonderfully, which makes them perfect to prepare in advance. To freeze, place cooled biscuits in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. This way, you can just pull out as many as you need for an easy, quick treat anytime you want without sacrificing freshness.

Reheating

When reheating, I find the best method is to heat them in a preheated oven at 350°F for about 10 minutes to refresh their crisp exterior and warm them through evenly. Avoid microwaving if you can, as that tends to make the biscuits chewy or tough. If you want to add back some moisture, a light brush of melted butter before warming works wonders. This method restores the biscuits close to their fresh-baked texture and flavor.

FAQs

Can I use canned sweet potatoes instead of baking fresh ones?

You can use canned sweet potatoes in a pinch, but I find that freshly baked sweet potatoes provide better flavor and texture. If you do use canned, choose plain sweet potatoes without added sugar or spices and drain them well before mashing to avoid excess moisture.

Why do the biscuits need both baking powder and baking soda?

The combination helps create the perfect rise and fluffy texture. Baking powder is a general leavening agent, while baking soda reacts with the acidity from the buttermilk to produce extra lift. Together they keep the biscuits tender but well risen.

Can I make these biscuits ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking, but be aware that the biscuits might rise a bit less. They also freeze well, so making a batch ahead and then baking or reheating later works great for busy days.

What can I serve with sweet potato biscuits?

These biscuits pair well with a variety of dishes, from classic southern fried chicken and collards to breakfast favorites like scrambled eggs and sausage. They also make a wonderful vehicle for jams, honey butter, or even as a sandwich base with ham or turkey.

How thick should I roll the dough before cutting?

I recommend rolling the dough to about 3/4-inch thick. This thickness ensures the biscuits rise nicely and stay soft inside without becoming too dense or dry.

Conclusion

I genuinely hope you try this Sweet Potato Biscuits Recipe soon because it’s one of those comforting treats that brings joy to any meal. The ease of making them combined with their warm, tender sweetness has made them a staple in my kitchen. Whether you’re serving them for a holiday feast or a cozy weeknight dinner, they’ll surely become a beloved favorite in your home too. Happy baking and enjoy every fluffy, buttery bite!