Sweet Potato Biscuits : A Fluffy, Flavorful Holiday Favorite

Biscuits are a staple on many tables, but when you add mashed sweet potatoes into the mix, you unlock a whole new level of flavor and softness. Sweet potato biscuits are fluffy, flaky, slightly sweet, and have that beautiful golden-orange hue that makes them perfect for holiday spreads or cozy weekend brunches. Whether you’re serving them with honey butter, gravy, or stuffing them with eggs and bacon, these tender biscuits are as versatile as they are delicious. In this article, you’ll learn what makes sweet potato biscuits special, how to make them from scratch, expert tips to get that perfect rise, and tasty ways to serve them. Looking for inspiration? Try our pumpkin crisp recipe as the perfect dessert pairing for these biscuits!

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Why Sweet Potato Biscuits Deserve a Spot on Your Table

Health benefits of sweet potatoes in baking

Sweet potatoes aren’t just for casseroles and fries—they’re packed with vitamins A, C, and fiber, making them a surprisingly healthy ingredient to bake with. When you mash them into your biscuit dough, they add natural sweetness and moisture, reducing the need for added sugars or fats. Compared to white flour biscuits, sweet potato biscuits can offer a small nutritional upgrade while still tasting rich and satisfying.

Sweet vs. savory biscuit uses

One of the best parts of sweet potato biscuits is their versatility. You can go sweet—think honey, cinnamon butter, or fruit preserves—or keep it savory with sausage gravy, eggs, or sharp cheddar cheese. Their slightly sweet flavor pairs well with both ends of the flavor spectrum, making them a great option for breakfast, brunch, or even dinner.

History of sweet potato biscuits in Southern cuisine

Sweet potato biscuits trace their roots to Southern kitchens where both sweet potatoes and biscuits have long been culinary cornerstones. Traditionally made during the fall harvest and holiday seasons, these biscuits were a resourceful way to use up leftover mashed sweet potatoes. Over time, they’ve become a beloved seasonal comfort food across the country. Discover great ideas like our homemade stuffing recipe to create a full holiday menu around these biscuits.

Key Ingredients and Their Roles

Sweet potatoes: flavor, color, and moisture

The star of the recipe is mashed sweet potato. Not only does it give the biscuits their rich color and subtle earthy flavor, but it also keeps the interior moist and tender. About one large sweet potato, roasted and mashed, is all you need. Make sure it’s completely cooled before mixing it in—adding hot puree can melt the butter and ruin your layers.

Cold butter for flakiness

Cold, cubed unsalted butter is essential. As the biscuits bake, those little butter chunks melt, creating steam and forming beautiful, flaky layers. Don’t skimp here—use real butter and make sure it’s cold straight from the fridge. If you only have salted butter, reduce the added salt by half. For best texture, use a pastry blender or your fingertips to incorporate the butter until it’s pea-sized. Don’t miss our Texas Roadhouse Rolls recipe if you love flaky, buttery breads.

Buttermilk for tenderness and tang

Buttermilk reacts with the baking powder to create lift and adds a slight tang that balances the sweetness of the sweet potato. No buttermilk on hand? Add one tablespoon of lemon juice or vinegar to a cup of milk, let it sit for five minutes, and use it as a substitute.

Optional add-ins: cinnamon, honey, or cheese

Want to jazz things up? A pinch of cinnamon or nutmeg adds a warm, autumnal flavor. A tablespoon of honey can boost the natural sweetness. For savory lovers, fold in grated sharp cheddar or smoked gouda for an unforgettable twist.

Step-by-Step Guide to Making Sweet Potato Biscuits

Making sweet potato biscuits is easier than you might think. The process is similar to classic buttermilk biscuits, with just a few tweaks to incorporate the sweet potato puree. Here’s how to do it right from start to finish.

Preparing the mashed sweet potatoes

Start with one large sweet potato. Scrub it clean, pierce it with a fork, and roast it at 400°F for about 45–50 minutes until fork-tender. Once cool, peel and mash until smooth. You need about 1 cup of mashed sweet potato. Be sure the mash is completely cooled before adding it to your dough, or you risk melting the butter prematurely.

Pro Tip: For convenience, canned sweet potato puree can work too—just make sure it’s 100% sweet potato with no added sugars or spices.

Mixing the dough without overworking

In a large bowl, whisk together the dry ingredients:

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Cut in ¾ cup cold, cubed unsalted butter using a pastry blender or your fingertips. You’re looking for a coarse texture with pea-sized butter chunks visible throughout. These chunks are what create those heavenly, flaky layers.

In a separate bowl, combine:

• 1 cup mashed sweet potato
• ¾ cup buttermilk

Stir together, then pour over the flour-butter mix. Use a spatula to gently fold everything together just until it forms a rough dough. It’s okay if it looks shaggy—don’t overmix, or your biscuits will turn out dense instead of fluffy.

Shaping, cutting, and baking perfectly golden biscuits

Turn the dough out onto a floured surface. Gently knead it just 2–3 times to bring it together, then pat or roll it out to a 1-inch thickness. Use a floured 2-inch biscuit cutter to cut out rounds, pressing straight down—never twist the cutter, as it seals the edges and stops the biscuits from rising.

Place the biscuits on a parchment-lined baking sheet, close together for softer sides or spaced out for crisp edges. Bake at 425°F for 20 minutes, or until the tops look dry and the bottoms are golden brown.

Optional: Brush the tops with melted butter for a shiny, golden finish.

Expert Tips for Fluffy, Flaky Results

Keep everything cold

This can’t be overstated—your butter and sweet potato mash must be cold. Warm ingredients can ruin the lamination that gives biscuits their rise and flake. Chill your flour mix in the fridge for 15 minutes if your kitchen is warm.

Don’t skip resting the dough

Once you’ve shaped your biscuits, let them rest in the fridge for 10–15 minutes before baking. This helps relax the gluten and firms up the butter again, leading to taller, flakier layers.

Use a sharp cutter and avoid twisting

When cutting out the biscuits, use a sharp metal cutter or even a glass dipped in flour. Press straight down. Twisting the cutter seals the edges and prevents full rising in the oven.

Don’t miss our Pumpkin Cheesecake Truffles for a fun dessert pairing with your sweet potato feast!

Best Ways to Serve Sweet Potato Biscuits

With honey butter or maple glaze

Nothing complements the warm, earthy sweetness of sweet potato biscuits like a slather of whipped honey butter or a drizzle of maple glaze. The creamy, slightly salty butter pairs perfectly with the natural sugars in the sweet potato. For an extra fall flair, try adding a sprinkle of cinnamon or a pinch of cayenne for heat.

Breakfast sandwiches or brunch boards

Slice your biscuits in half and build a next-level breakfast sandwich with eggs, bacon, sausage, or even fried green tomatoes. These biscuits also work beautifully on brunch boards loaded with seasonal fruit, jams, cheeses, and cured meats. Their flavor holds up well with both savory and sweet toppings.

As a holiday dinner side

Thanksgiving and Christmas aren’t complete without biscuits. These sweet potato biscuits shine as a side for roast turkey, ham, or pot roast. Sop up that gravy with something better than plain bread! Check out Southern Green Bean Casserole to round out your holiday sides with something comforting and classic.

Storing and Freezing for Later

How to store leftover biscuits

Once cooled, store your biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for about 5–7 minutes to revive their fluff and crisp the edges slightly.

How to freeze dough or baked biscuits

Unbaked biscuits can be flash-frozen on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. Bake from frozen—no thawing needed—just add 3–5 minutes to the original bake time. Baked biscuits can also be frozen and reheated as needed.

Reheating tips to keep them fresh

To avoid drying out, wrap the biscuits in foil before reheating. If they seem a bit too dry, a quick 10-second zap in the microwave with a damp paper towel can help restore moisture.

Frequently Asked Questions About Sweet Potato Biscuits

Related Recipes You’ll Love

Check out Easy Pickled Okra Recipe for a crunchy side with Southern flair
Don’t miss our Cranberry Turkey Stuffing Balls Recipe to pair with these biscuits during the holidays
Discover great ideas like Cheesy Root Vegetable Gratin for a cozy fall dinner
Looking for inspiration? Try Old-Fashioned Cream of Tomato Soup—perfect for dipping biscuits

Conclusion

Sweet potato biscuits aren’t just a seasonal twist—they’re a must-try upgrade to your usual bread basket. Fluffy, golden, and full of cozy flavor, they shine on a holiday table, at brunch, or as a freezer-friendly make-ahead treat. With the tips and variations in this guide, you’re ready to bake biscuits that are as stunning as they are satisfying. Don’t miss our Homemade Stuffing Recipe for even more holiday dinner inspiration.

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