These sweet potato biscuits are soft, fluffy, and simply delicious! With a hint of sweetness from the sweet potatoes, they’re perfect for breakfast or as a snack.
I love slathering mine with a bit of butter and honey, making them even tastier. Plus, they are super easy to make, so you can enjoy them anytime—what’s not to love?
Key Ingredients & Substitutions
All-purpose flour: This is the base for the biscuits. For a gluten-free option, use a 1:1 gluten-free flour blend. I’ve tried almond flour in the past, which adds a nice nutty flavor!
Sweet potato: Make sure it’s cooked and mashed well. If sweet potatoes aren’t on hand, you can substitute with pumpkin puree or butternut squash for similar results.
Buttermilk: If you don’t have buttermilk, simply mix 2/3 cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle for a similar effect.
Butter: Cold, unsalted butter is key for flaky biscuits. You can replace it with coconut oil for a dairy-free option. Just make sure the coconut oil is solid, not melted.
How Do You Get Fluffy Biscuits?
The secret to light, fluffy biscuits is in the mixing and kneading. Here’s how to do it right:
- Use cold butter: It creates those nice flaky layers. Cut it in quickly to keep it cold.
- Don’t overmix the dough: Just bring the ingredients together until combined. Overworking can toughen the biscuits.
- Pat, don’t roll: Gently pat the dough to the desired thickness instead of rolling it out. This keeps air in the dough for a fluffier biscuit.
- Use a hot oven: Preheating to 425°F helps the biscuits rise quickly for a great texture.
With these tips and ingredients, you’ll be on your way to perfect Sweet Potato Biscuits that everyone will love!
Sweet Potato Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup granulated sugar (adjust to taste)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2/3 cup buttermilk (plus more if needed)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and an additional 12-15 minutes for baking. You’ll have a delicious batch of sweet potato biscuits ready to enjoy in less than half an hour!
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 to prevent sticking and make cleanup easy.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. This ensures that all the dry ingredients are well combined and ready for the next steps.
3. Cut in the Butter:
Add the cold butter pieces to your dry mixture. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour until it looks like coarse crumbs, with some pea-sized pieces of butter remaining. This helps create flaky layers in the biscuits!
4. Combine with Sweet Potato:
Now, stir in the mashed sweet potato until everything is well combined. The sweet potato not only adds flavor but also moisture to the biscuits.
5. Add Buttermilk:
Make a well in the center of your mixture and pour in the buttermilk. Mix gently with a spoon or your hands until the dough just comes together. If it feels too dry, add a little more buttermilk, one tablespoon at a time, but be cautious not to make it too sticky.
6. Knead the Dough:
Turn the dough out onto a floured surface and gently knead it just a few times (about 3-4 times) until it holds together. Be careful not to overwork it, as this can make the biscuits tough.
7. Shape the Dough:
Pat or roll the dough out into a rectangle that’s about 1-inch thick. The thickness will help your biscuits rise beautifully!
8. Cut the Biscuits:
Using a biscuit cutter or a sharp knife, cut the dough into 8 biscuits. Place them onto your prepared baking sheet, spacing them slightly apart to allow for rising.
9. Bake the Biscuits:
Bake in your preheated oven for 12-15 minutes, or until the biscuits are golden brown on top. The smell will be mouthwatering!
10. Serve and Enjoy:
Once baked, remove the biscuits from the oven and let them cool slightly. They’re best served warm, optionally with a spread of butter or honey on top. Enjoy your delightful sweet potato biscuits!
Happy baking!
Can I Substitute Fresh Sweet Potatoes with Canned Ones?
Yes! You can use canned sweet potatoes; just make sure to drain them well and mash them before adding to the dough. This will keep the moisture levels in check.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 2/3 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using.
How Can I Make These Biscuits Dairy-Free?
To make dairy-free sweet potato biscuits, replace the butter with coconut oil (solid, not melted) and use a non-dairy milk instead of buttermilk. They’ll still turn out delicious!
What’s the Best Way to Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat in the oven for crispy edges!