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Sweet Potato Biscuits are a long-time family favorite. They’re simple to make and loaded with hidden veggies!
If you’re looking for a delicious and healthier twist on traditional biscuits, then this sweet potato biscuits recipe might be just what you’re looking for.
Sweet potato biscuits are perfect served with a big bowl of Classic Chicken Noodle Soup, some Hearty Homemade Beef Stew, or this Quick and Easy Chili.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients.
- Easy to make!
- Best way to pack in some veggies.
- Perfect with any soup, stew, or chili.
Recipe Ingredients
- Flour: All-purpose flour, whole wheat pastry flour, or a mix of the two.
- Baking powder
- Salt
- Butter: Needs to be cold and unsalted.
- Sweet potato: You only need about one sweet potato that is cooked and mashed.
- Milk
See the recipe card below for full information on ingredients and quantities.
How to Make Sweet Potato Biscuits
- Step #1. Put all of the dry ingredients in a medium mixing bowl and whisk them together.
- Step #2. Add the cold butter and use a fork, pastry cutter, or your hands to work the butter into the flour mixture until it’s pea-sized.
- Step #3. Refrigerate the dough for 10 minutes in the mixing bowl.
- Step #4. Take the bowl out of the fridge and add the cooked, mashed sweet potato and ⅓ cup of the milk and stir to combine.
- Step #5. Turn the dough out onto a floured surface and dust the top with a little more flour – folding the dough a couple times until it comes together in a smooth ball.
- Step #6. Roll the dough so that it is 3/4 of an inch thick.
- Step #7. Cut the dough into 9 pieces with a sharp knife or a biscuit cutter.
- Step #8. Place the biscuits on a baking sheet lined with parchment paper or a baking mat, and bake at 425 degrees F for 12 to 15 minutes.
Recipe FAQs
Yes! It’s a great way to use up leftovers. If you don’t have any sweet potatoes already cooked, then peel and dice one up, put it in a saucepan, cover it with water, and boil it until it’s fork tender. Drain the water before using.
I haven’t tested it, but you should be able to substitute a one-to-one gluten free flour blend, such as the ones from Bob’s Red Mill or King Arthur Baking Company.
Sweet potato biscuits make an excellent dinner side (that go perfectly with some homemade butter on top). They are also awesome next to any chili or hearty soup or stew (Healthy 30 Minute Alphabet Soup is a favorite at my house).
What type of flour is best for making biscuits?
You can use all-purpose flour, a mixture of half all-purpose flour and half whole wheat, or all whole wheat flour. If you are going to use 100% whole wheat flour, I highly recommend buying whole wheat pastry flour.
This type of flour is very finely ground from soft white wheat berries, unlike traditional whole wheat flour, which is ground from hard red wheat berries.
The whole wheat pastry flour yields a much softer and fluffier biscuit. You can use traditional whole wheat flour, but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit).
Expert Tips
- You can use leftover cooked sweet potatoes, or you can microwave, roast, or boil them to cook them just before making these biscuits.
- If the dough isn’t coming together with ⅓ cup of milk, you can put more in by adding a tablespoon of milk at a time up to ½ cup of milk total.
- Make a double batch and use them to make breakfast sandwiches the next morning – put a fried egg and melted cheeses between the two halves.
- If you want to use a biscuit cutter, these are my favorite stainless steel biscuit cutters (they work great for making rolled out cookies as well).
More Bread Recipes to Consider
Yeast Bread Recipes
Garlic & Parmesan Italian Breadsticks {Twisted Breadsticks}
Roll Recipes
Overnight Dinner Rolls
Yeast Bread Recipes
Bread Bowls
Roll Recipes
Easy Croissant Recipe
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Sweet Potato Biscuit Recipe
Ingredients
- 1 1/2 cup flour, all-purpose, whole wheat pastry or a mix of the two
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoon cold butter, unsalted
- 3/4 cup mashed sweet potato, about 1 medium sweet potato
- 1/3 to 1/2 cup milk
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Add the butter and then, using a fork, pastry blender, or your fingers, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
- Add the mashed sweet potato and 1/3 cup of milk to the flour mixture and stir to combine. If the mixture is crumbly and not sticking together, add the rest of the milk, 1 tablespoon at a time, until the dough comes together.
- Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit butter into 9 pieces.
- Place the biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.
Notes
- Be sure to mash the sweet potato well or put it in a blender or food processor to make sure there aren’t any big lumps before adding them to the biscuits.
- If you want to make sweet potato biscuits with whole wheat flour, be sure to use whole wheat pastry flour (regular whole wheat flour isn’t the best in this recipe).
- These biscuits are perfect for breakfast, brunch, or as a side dish with dinner. Serve them warm with butter, honey, or your favorite jam.
- Allow biscuits to cool completely before storing leftovers in an airtight container for a few days.
1 tablespoon of baking soda??
It’s baking powder, not baking soda!
I made these but diff recipe page basically same way though why is there hard pieces of sweet potato in mixture did i not cook it all the way?
You probably just didn’t mash them enough, they should be a puree/very smooth before doing into the biscuits. You can either cook them longer or process what you do have in a food processor or blender to get the lumps out.
These were delicious and easy to make! My first biscuits too. Thank you for the recipe!
Congrats on your first biscuit making! That’s so excited and I’m so happy for you!
I basically only bake with whole wheat flour. Using 100% whole wheat flour (not pastry flour) these were anything but dense and hard. They were light and fluffy. Don’t be afraid to try!
Woohoo! Thank you for coming back to let us know. I’ll take your advice and try it, sounds delicious and hearty!
Uh, I love these. You can’t go wrong with potatoes, they are perfect for everything.
I’ve never really made (or eaten!) anything like this before but they look delicious. Definitely going to give them a try! Thanks 🙂
These look super yummy Melissa! My kids love plain ole biscuits anytime, but for some really strange reason they don’t care for sweet potatoes. (I love them!) This may be a good way to sneak them in ?