Sweet potato biscuits are a fluffy, homemade biscuit packed with a rich sweet potato flavor. These are perfect for breakfast or holidays.
Sweet Potato Biscuits
Sweet potato biscuits are a fluffy, homemade biscuit packed with a rich sweet potato and buttery flavor. These biscuits are more on the savory side and are not overly sweet, which make them perfect for multiple occasions. Serve these biscuits for breakfast with butter, honey or jam or as a savory holiday side dish. These biscuits are also great to use leftover sweet potatoes and you can also substitute pureed pumpkin instead.
How to Make Sweet Potato Biscuits
The recipe for these biscuits call for shortening in the dough and are brushed with melted butter after baking – you can also substitute butter for the shortening in the dough. Be sure to read the tips below, as you can make these biscuits in advance. Don’t have any sweet potatoes? You can also substitute equal amounts of pureed pumpkin in place of the sweet potato.
Ingredients
- 2 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- 1/2 tsp salt
- 1 Tablespoon granulated sugar
- 1/4 cup shortening, cold and cut into pieces
- 1/3 cup milk
- 1 cup mashed sweet potato
- 3 Tablespoons unsalted butter melted
Instructions
Whisk sifted 2 cups all-purpose flour, sifted , 3 teaspoons baking powder, 1/2 tsp salt and 1 Tablespoon granulated sugar together in large bowl. Using a pastry blender or a fork, 1/4 cup shortening, cold and cut into pieces until crumbly. Add 1/3 cup milk and 1 cup mashed sweet potato; stir just until combined, do not over mix.
Using both hands that have been floured, gently knead dough in the bowl to form a large ball of dough (kneading 6-8 times). Turn out onto floured surface and roll about 1/2” thick. Using 2 ¼-2 ½” round cutter, cut into biscuits. Do not completely re-roll scrapped dough, instead, press together to form another circle of dough and continue cutting.
Place biscuits in a single or double layer on either a greased baking sheet or greased round 10” or 12” cast iron skillet. Bake at 450°F for 12-14 minutes, or until golden on top. Brush hot biscuits with 3 tablespoons unsalted butter immediately after removing from oven. Serve warm.
Tips for Sweet Potato Biscuits
- Yields 8 larger or 12 smaller biscuits
- You can substitute equal amounts of purred pumpkin in place of the sweet potato
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
- You can also freeze unbaked biscuits up to 3 months. Thaw in refrigerator, then bring to room temperature for about an hour before baking.
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Sweet Potato Biscuits
Equipment
- mixing bowls of various sizes
- Rolling Pin
- biscuit cutter
- pastry brush
Ingredients
- 2 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- 1/2 tsp salt
- 1 Tablespoon granulated sugar
- 1/4 cup shortening, cold and cut into pieces
- 1/3 cup milk
- 1 cup mashed sweet potato
- 3 Tablespoons unsalted butter melted
Instructions
- Whisk sifted 2 cups all-purpose flour, sifted , 3 teaspoons baking powder, 1/2 tsp salt and 1 Tablespoon granulated sugar together in large bowl.
- Using a pastry blender or a fork, 1/4 cup shortening, cold and cut into pieces until crumbly.
- Add 1/3 cup milk and 1 cup mashed sweet potato; stir just until combined, do not over mix.
- Using both hands that have been floured, gently knead dough in the bowl to form a large ball of dough (kneading 6-8 times).
- Turn out onto floured surface and roll about 1/2” thick. Using 2 ¼-2 ½” round cutter, cut into biscuits. Do not completely re-roll scrapped dough, instead, press together to form another circle of dough and continue cutting.
- Place biscuits in a single or double layer on either a greased baking sheet or greased round 10” or 12” cast iron skillet.
- Bake at 450°F for 12-14 minutes, or until golden on top.
- Brush hot biscuits with 3 Tablespoons unsalted butter immediately after removing from oven. Serve warm.
Notes
- Yields 8 larger or 12 smaller biscuits
- You can substitute equal amounts of purred pumpkin in place of the sweet potato
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
- You can also freeze unbaked biscuits up to 3 months. Thaw in refrigerator, then bring to room temperature for about an hour before baking.
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