Fluffy Sweet Potato Biscuits Recipe for Fall Baking

Sweet Potato Biscuits are light, fluffy, and gently flavored with sweet potato puree. They make a delicious breakfast side, a base for savory sandwiches with eggs and sausage, or a cozy companion to soups and chilis.

These biscuits are a tasty twist on the classic buttermilk biscuit. They stay tender and moist thanks to the sweet potato puree, which also reduces the amount of butter needed and contributes a gentle sweetness and extra vitamin A. The sweet potato flavor is subtle, so the biscuits still pair well with both sweet and savory accompaniments.

Key Ingredients

• Flour: All-purpose, whole wheat, or whole white wheat will all work for this recipe.
• Baking Powder: Make sure it’s fresh so the biscuits rise well; aluminum-free baking powder can improve the flavor.
• Sweet Potato Puree: Homemade puree is easy and inexpensive, but canned mashed sweet potato or strained pumpkin can be substituted (adjust liquid if using pumpkin).
• Butter: Use very cold, cubed or grated butter. Cold butter creates pockets of steam while baking, yielding flaky, tender biscuits.
• Buttermilk: If you don’t have buttermilk, use regular milk or make a quick buttermilk substitute by adding 1 teaspoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
• Maple Syrup: Adds depth and highlights the sweet potato flavor; omit for a more savory biscuit.

How to Make Sweet Potato Biscuits

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a food processor fitted with the dough blade, pulse together the flour, baking powder, and salt.
• Add the cold butter and pulse until the mixture resembles coarse peas.
• In a separate bowl, whisk together 1/3 cup buttermilk, the maple syrup, and the sweet potato puree until smooth.
• Add the wet mixture to the flour mixture and pulse just until the dough comes together. If needed, add more buttermilk or flour one tablespoon at a time to reach the right consistency.
• Turn the dough out onto a well-floured surface and gently pat it into a ball without overworking it. Flatten to about 1 inch thick.
• Use a floured 3-inch round cutter (or shape as desired) to cut the biscuits and place them on the prepared baking sheet. Brush the tops with a little extra buttermilk for a golden finish.
• Bake 12–15 minutes, until puffed and lightly browned. Let cool slightly before serving.

Pro Tips to Remember

• Keep ingredients cold: Cold butter, cold buttermilk, and cool sweet potato puree help produce the flakiest biscuits.
• No food processor? Use a pastry cutter, two forks, or grated butter to cut the butter into the flour by hand. Work quickly and avoid overmixing.
• Shape freely: Cut biscuits in rounds, squares, or use fun cookie cutters—just avoid excessive handling.
• Use scraps once: Gently press leftover dough together one time to form more biscuits; repeated handling warms and overworks the dough and makes denser biscuits.

Storing Biscuits

Once cool, store biscuits in an airtight container at room temperature for up to 24 hours or refrigerate for up to 3 days. Freeze in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

Serving Suggestions

These versatile biscuits can be enjoyed in many ways:

• For a sweet treat, dust with cinnamon sugar and serve with butter.
• Spread with jam, apple butter, or honey for a simple breakfast.
• Assemble a breakfast sandwich with an egg and cheese for a savory option.
• Use as the base for a ham sandwich—add sliced apple, sharp cheese, and a smear of Dijon for contrast.
• Serve alongside chili or soups for a hearty meal.

More Sweet Potato Recipes

• Sweet Potato Casserole
• Sweet Potato Oatmeal
• Sweet Potato Tacos
• Sweet Potato Burritos
• Sweet Potato Pancakes

If you try these sweet potato biscuits, please leave a comment to share how they turned out.

This post was originally shared in 2016 and updated in 2020 with new photos and tips.