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Sweet Potato Buttermilk Biscuits are tender and flaky, with just a touch of sweetness. We like to serve them with melty butter and a drizzle of honey.
When you add sweet potatoes to buttermilk biscuits, magic happens. You’ll get a sweeter biscuit, of course, but that’s not all. The sweet potatoes make these biscuits tender and pillowy — in other words, they’re pretty much irresistible.
If you’re a fan of biscuits, you may also want to try my buttermilk biscuits recipe or these cathead biscuits!
How to Make Sweet Potato Buttermilk Biscuits
Making your own sweet potato biscuits is easier than you think. Here’s a quick look at how to do it. Be sure to scroll down to the recipe card for a printable ingredient list with detailed instructions.
- Cook the sweet potato. Roast it in the oven or you can cook it in the microwave. I usually do 3 minutes per side (6 minutes total), then add additional time as needed until the sweet potato is easily pierced with a sharp knife.
- Puree the sweet potato flesh. You can do this in a food processor or use a fork. Make sure it’s smooth. You’ll need 3/4 cup for the recipe.
- Combine the dry ingredients. Combine the flour, baking powder, and salt in a medium bowl.
- Add the butter. Cut it into pea-sized pieces and into the dry mixture. Use a pastry cutter or your hands to mix the butter until it reaches a breadcrumb-like texture.
- Add the wet ingredients. Make a well in the center, then add the sweet potato puree, maple syrup, and buttermilk. Stir just until well combined and no dry bits of batter are visible. Add more flour if your dough is too sticky, or more buttermilk if it’s too dry.
- Knead. Turn the dough out onto a lightly floured surface and give it a good knead—about 6-7 times is perfect. Pat it into a 1-inch thick rectangle.
- Cut the biscuits. Flour a biscuit cutter or drinking glass, then press it into the dough, twisting slightly. Place the cut biscuits onto the prepared baking sheet with about 1/2-inch of space between them.
- Bake. Bake the biscuits for 15 to 18 minutes, or until they’re fluffy and golden brown.
- Cool and serve. Let them sit for a few minutes, then serve.
Tips for Success
- Your butter should be cold. The colder the better — you can even pop it in the freezer for an hour two before you start the recipe. This is the key to light, flaky biscuits.
- Don’t over-mix or over-knead. If you’re new to making biscuits, it may be tempting to keep mixing or kneading until you have something resembling pizza dough, but biscuit dough should be shaggy.
Serving Suggestions
Since these biscuits are made with sweet potatoes, you can lean into the sweetness and pair them with jams, stewed fruit, or a drizzle of honey.
Slice the biscuits lengthwise and use them for breakfast sandwiches, or use them to make biscuits and gravy. Whenever I make rabbit stew and rabbit chili, I always make sure we’ve got biscuits on the side for soaking up those last bits at the bottom of the bowl.
How to Store
- Counter: Place them in a resealable bag or airtight container, or wrap them tightly in foil or plastic wrap. They will keep for about 2 days.
- Freezer: Make sure they’re cooled to room temperature, then wrap them individually in plastic wrap. (This prevents freezer burn.) Place the wrapped biscuits in an airtight container or freezer bag and store them in the freezer for up to 6 months.
- To reheat: When you’re ready to dig in to your stash of biscuits, you can defrost them in the refrigerator overnight, or thaw them on the countertop at room temperature for a few hours. For warm biscuits heat them in an oven at 350ºF for about 5 minutes.
More Bready Sides
Sweet Potato Buttermilk Biscuits
These tender, flaky sweet potato biscuits are what dreams are made of. Whether you serve them with breakfast, lunch, or dinner, they're sure to be a hit!
Ingredients
- 1 baked sweet potato, peeled
- 1 ⅔ cups all purpose flour
- 1 tablespoon maple syrup
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter
- ½ cup buttermilk
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper or a silpat.
Make the Biscuit Dough
- Mash the baked sweet potato until smooth, for a total of ¾ cup.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- Cut the butter into small pieces. Using your hands, rub the butter into the dry ingredients until the mixture looks like coarse breadcrumbs.
- Make a well in the center of your dry ingredients. Add the maple syrup, sweet potato and buttermilk. Stir to moisten everything. The dough should be shaggy and not sticky. If it is sticky, dust with a small amount of additional flour. If it is too dry, you can add some water 1 teaspoon at a time.
Shape the Biscuits and Bake
- Turn the dough out onto a lightly floured surface. Knead about 6-7 times until the dough just holds together. Pat out into a rough rectangle, about 1 inch thick. Be careful not to add too much flour at this point.
- Cut into rounds using a 2-inch biscuit cutter. You can also use the top of a drinking glass. Gently dip the cutter into flour, then press down into the dough, twisting slightly as you cut through the dough. Place cut biscuits on the baking sheet. Re-roll leftover scraps of dough and repeat the process. When you have about one biscuit worth of dough left, just roll it up into a biscuit shape and place it on the baking sheet with the other biscuits. Leave about ½ an inch of space between the biscuits.
- Bake for 15 to 18 minutes or until golden brown. Let rest a few minutes and then serve.
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Nutrition
Calories: 141kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2863IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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