Can I use canned sweet potato puree?

Yes! Just make sure it’s labeled 100% sweet potato with no added sugar or spices. Avoid pie filling blends as they can alter the flavor and texture.

Are yams and sweet potatoes interchangeable?

You can use yams if that’s what you have, but choose an orange-fleshed variety to maintain the rich color and sweetness these biscuits are known for.

How do I make them gluten-free?

Substitute a 1:1 gluten-free baking flour blend that contains xanthan gum. You may need to adjust the moisture level slightly, so add buttermilk a tablespoon at a time as needed.

Can I make them vegan?

Absolutely. Use a plant-based butter substitute and almond milk mixed with a little vinegar in place of buttermilk. Just be sure your sweet potato mash is also dairy-free.

Sweet Potato Biscuits – Best 3-Step Recipe for Fluffy Layers

Sweet Potato Biscuits

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These sweet potato biscuits are fluffy, flaky, and full of cozy fall flavor. Made with simple ingredients like mashed sweet potatoes, cold butter, and buttermilk, they’re perfect for holiday dinners, breakfast sandwiches, or as a comforting side any time of year.

Author: Catherine
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 to 12 biscuits 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups all-purpose flour (360g)
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
¾ cup cold unsalted butter, cubed
1 cup mashed sweet potato (about 1 large potato)
¾ cup buttermilk (180ml)
Optional: melted butter for brushing

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Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add the cold butter and use a pastry blender or your fingers to cut it into the flour mixture until pea-sized pieces remain.
In a separate bowl, whisk together mashed sweet potato and buttermilk.
Pour the wet mixture into the dry mixture and stir until a shaggy dough forms.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
Roll or pat the dough to 1-inch thickness, then cut using a 2-inch biscuit cutter without twisting.
Place the biscuits on the prepared baking sheet and bake for 20 minutes until the tops are dry and the bottoms are golden brown.
Brush with melted butter, if desired, and serve warm.

Notes

Ensure the mashed sweet potato is completely cooled before using.
Do not overwork the dough—shaggy is good.
Use a sharp cutter and press straight down to help biscuits rise.
Bake biscuits close together for softer sides or apart for crisp edges.
Freeze unbaked biscuits for up to 3 months; bake from frozen with added cook time.

Nutrition

Serving Size: 1 biscuit
Calories: 305
Sugar: 5g
Sodium: 391mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 39mg

Find it online: https://recipeshots.com/sweet-potato-biscuits-dessert-recipe/