Sweet Potato Buttermilk Biscuits

Sweet Potato Biscuits piled in basket, next to a cup of coffee

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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!


  • 1 large sweet potato, baked and peeled
  • 1 2/3 cups all purpose flour
  • 1 tablespoon maple syrup
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter or plant-based butter (I used avocado oil butter)
  • ½ cup buttermilk (or ½ cup unsweetened soy milk + 1 tablespoon lemon juice)


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.

Keywords: buttermilk biscuits, sweet potato biscuits, easy biscuits, homemade biscuits