I’m excited to share a delightful twist on classic biscuits—these sweet potato biscuits are tender, flaky, and bursting with autumn flavor.

Sweet Potato Biscuits

Why You’ll Love This Recipe

I love how this recipe uses only seven everyday ingredients, blends savory with a hint of sweetness, and comes together in under 30 minutes—perfect for holiday prep or a cozy morning. Incorporating sweet potato purée gives them a beautiful orange tone and a perfectly tender crumb I can’t resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1⅔ cups all‑purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold, unsalted butter, cut into ½‑inch pieces
1 cup sweet potato purée
½ cup cold buttermilk
1 tablespoon melted butter (for brushing)

Directions

Preheat the oven to 425 °F and line a baking sheet with parchment.
In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
Add cold butter and use a pastry cutter (or forks) to cut until the mixture resembles coarse crumbs.
In a separate bowl, whisk sweet potato purée with cold buttermilk.
Stir the wet mixture into the dry just until moistened. The dough should be moist but not sticky—add more flour or buttermilk 1 tablespoon at a time if needed.
Turn the dough onto a floured surface, knead gently 3–4 times, and pat into a 1‑inch thick disc.
Cut with a floured 3‑inch biscuit cutter. Place biscuits an inch apart on the baking sheet.
Bake for 18–22 minutes until golden. Immediately brush tops with melted butter.

Servings and timing

Yield: 8 biscuits
Prep time: 5 minutes
Cook time: 18–22 minutes
Total time: ~27 minutes

Variations

Spiced version: I add 1 tsp cinnamon and ½ tsp nutmeg or ginger to the dry ingredients.
Savory version: I like stirring in 1 tsp dried thyme or tarragon and ½ tsp garlic powder.
Brown-butter sage topping: I sauté 4 tbsp butter with 7 sage leaves until browned and brush it on biscuits or serve on the side.
Double batch: I double the recipe to feed a crowd or freeze some for later.

Storage / Reheating

Dough make-ahead: I cut the biscuits, wrap them, and refrigerate up to 48 hours or freeze for up to 3 months. I bake straight from the freezer—just adding 2–3 extra minutes.
Store baked biscuits: I keep them in an airtight container at room temperature for up to 3 days, though they’re best enjoyed fresh.
Freeze baked biscuits: Once cooled, I seal them in a freezer bag or container—optionally wrapped individually—for up to 3 months. I reheat in the oven or toaster.

FAQs

Can I use a buttermilk substitute?

Absolutely. I mix 1½ teaspoons distilled white vinegar with whole milk to make ½ cup, stir, and let it sit for 10 minutes. It mimics buttermilk nicely.

How do I make sweet potato purée from scratch?

I peel and cube a medium sweet potato, boil until fork‑tender, drain, then mash with forks or a food processor until smooth. I cool it before using.

Can I use canned sweet potato purée?

Yes—as long as it’s unseasoned. I pat it dry to remove excess water and sometimes add a bit more flour to adjust the dough consistency.

What should I serve with these biscuits?

I enjoy them with honey‑butter, soups, stews, chili, or even as breakfast sandwich buns. They pair beautifully with herbal, maple, or savory spreads.

Can I add seeds like benne or sesame?

Yes—I love brushing them with honey or milk before baking and sprinkling sesame or benne seeds on top for extra texture and flavor.

Conclusion

These sweet potato biscuits bring warmth, color, and flavor to any table—whether I’m serving a holiday feast or craving a comforting breakfast. With minimal ingredients, quick prep, and versatility for sweet or savory pairings, they’ve become a favorite in my kitchen. I hope they become one in yours too!