Welcome to the ultimate guide for crafting the most exquisite **Southern Sweet Potato Biscuits**! These aren’t just any biscuits; they are a delightful culinary creation that marries the rich, buttery, and flaky texture of a traditional Southern biscuit with the subtle, earthy sweetness of perfectly roasted sweet potatoes. This unique combination creates a truly unforgettable flavor profile, making these biscuits a standout addition to any meal or occasion. Get ready to transform simple ingredients into a warm, comforting masterpiece that will have everyone asking for your secret recipe.
Why You’ll Love These Homemade Sweet Potato Biscuits
These **homemade sweet potato biscuits** are more than just a side dish; they’re an experience. Here’s why this recipe will quickly become a cherished favorite in your kitchen:
- Unmatched Flavor Profile: Experience a perfect balance between the natural, inherent sweetness of roasted sweet potatoes and the comforting, savory notes of a classic biscuit. The result is a uniquely pleasing and complex flavor that is both familiar and exciting, unlike any other biscuit you’ve tasted. The roasting process for the sweet potatoes deepens their flavor, adding a caramel-like richness that truly shines through in every bite.
- Incredibly Versatile: Forget thinking of biscuits as just a breakfast item. These **flaky sweet potato biscuits** are incredibly adaptable and can elevate any meal. They are an ideal companion for breakfast, brunch, lunch, and dinner. Imagine them with a smear of butter and honey in the morning, or as the perfect vehicle for a slice of country ham or breakfast sausage, transforming a simple ingredient into a hearty, satisfying meal.
- Surprisingly Quick and Easy to Prepare: Don’t be intimidated by the idea of making homemade biscuits. This **easy sweet potato biscuit recipe** is designed to be straightforward and approachable, making it a fantastic option for bakers of all skill levels. It’s also a wonderfully resourceful way to utilize any leftover roasted sweet potatoes you might have on hand, ensuring nothing goes to waste while creating something delicious.
- Perfect for Holidays and Special Occasions: With their beautiful golden hue and comforting flavors, these **fall-inspired biscuits** are especially delightful during the colder months. They make a fantastic addition to your Thanksgiving, Christmas, or any festive dinner table, adding a touch of Southern charm and warmth. They’re also an excellent choice for potlucks or family gatherings, guaranteed to impress your guests.
If you enjoy baking, you might also love exploring some of our other favorite bread recipes year-round, such as Better Than Starbucks Pumpkin Bread, our Easy Crescent Roll Recipe, a classic Italian Bread Recipe, or the wonderfully simple Overnight Focaccia.
Essential Ingredients for Flaky Sweet Potato Biscuits
Crafting the perfect batch of **flaky sweet potato biscuits** requires a few key ingredients, each playing a crucial role in achieving that signature taste and texture. While a full list with precise measurements can be found in the recipe card below, here’s a detailed look at the core components:
- Sweet Potato Puree: The star of the show! For the deepest, most complex flavor and ideal texture, I highly recommend using mashed baked sweet potatoes (sweet potato puree). Roasting the sweet potatoes concentrates their natural sugars and removes excess moisture, resulting in a sweeter, richer, and more earthy flavor than boiled sweet potatoes. This caramelization is key to the distinctive taste of these biscuits. Ensure your puree is smooth and has no large lumps for even distribution throughout the dough.
- Dry Ingredients: The foundation of any great biscuit. This recipe calls for **all-purpose flour** to provide structure, **baking powder** as the primary leavening agent responsible for that wonderful rise and fluffy texture, and **kosher salt** to balance the sweetness of the potatoes and enhance all the flavors. Accurate measurement of these ingredients is vital for success.
- Unsalted Butter (and lots of it!): Cold butter is arguably the most crucial ingredient for achieving truly flaky biscuits. As the biscuits bake, the cold pockets of butter melt, releasing steam and creating distinct layers and a tender crumb. I find grating frozen butter directly into the flour mixture works wonders, distributing the butter more evenly and keeping it colder for longer. Alternatively, you can cube very cold butter and cut it into the flour mixture using a pastry blender or two knives until the pieces resemble small peas. The goal is to keep the butter as cold as possible, preventing it from fully incorporating into the flour.
- Buttermilk: This tangy liquid provides essential moisture, contributing to the biscuits’ tenderness and distinct flavor. Buttermilk’s acidity also reacts with the baking powder, producing carbon dioxide gas that helps the biscuits rise beautifully. Using full-fat, cold buttermilk is recommended for the best results. If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make ¾ cup, letting it sit for 5-10 minutes until it slightly curdles.
Step-by-Step: Crafting Your Own Sweet Potato Biscuits
Making **homemade sweet potato biscuits** is a rewarding process that, with a few careful steps, yields incredibly delicious results. Follow these instructions closely for a perfect batch every time:
- Preheat your oven to 425 degrees F (220 C). Prepare your baking surface by lining a baking sheet with parchment paper or, for that classic Southern crust, use a cast iron skillet. Grate your unsalted butter and immediately place it in the freezer to keep it thoroughly chilled while you gather and prepare your other ingredients. This step is crucial for achieving maximum flakiness.
- In a spacious large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt. Once combined, retrieve the grated frozen butter and add it to the dry ingredients. Gently toss the butter with the flour mixture, ensuring each piece of butter is coated. In a separate medium-sized bowl, whisk together the cold buttermilk and the mashed sweet potato puree until smooth and fully incorporated.
- Carefully add the sweet potato and buttermilk mixture to the dry ingredients with the butter. Using a wooden spoon or spatula, stir the ingredients together gently until they just begin to combine and form a shaggy ball of dough. Be cautious not to overmix at this stage, as overworking the dough can lead to tough biscuits. The dough should still look a bit crumbly, not smooth.
- Turn the shaggy dough out onto a lightly floured work surface. Gently pat the dough into a rough rectangle, then fold it over onto itself. Repeat this folding process about 4 to 6 times. This laminating technique helps create multiple flaky layers within the biscuits. After folding, pat the dough out evenly to a thickness of approximately 1 inch. Using a floured 2 1/2-inch round biscuit cutter, press straight down to cut out the biscuits (do not twist the cutter!). Place the cut biscuits onto your prepared baking sheet or into the cast iron skillet, arranging them so their sides are just touching. Gather the dough scraps, gently pat them out one more time, and cut out any remaining biscuits, trying to avoid re-working the dough too much.
- Once cut, place the baking sheet with the biscuits into the freezer for approximately 5 minutes. This quick chill helps firm up the butter, ensuring maximum rise and flakiness during baking. Transfer the chilled biscuits to your preheated oven and bake for 15-20 minutes, or until the tops are beautifully golden brown and the biscuits have risen tall. For an extra rich finish, you can brush the tops with melted butter immediately after removing them from the oven.
Delicious Ways to Serve Your Sweet Potato Biscuits
These **warm sweet potato biscuits** are an absolute treat and truly shine when served fresh from the oven. Their unique sweet and savory profile makes them incredibly versatile for various meals and occasions. Here are some delectable serving suggestions:
- Classic Indulgence: Simply serve them with a generous dollop of extra butter, perhaps a drizzle of golden honey, or a rich maple syrup for a touch of added sweetness. The warm butter melting into the flaky layers is pure bliss.
- Hearty Sandwiches: Transform your biscuits into satisfying sandwiches. They pair wonderfully with a slice of savory baked ham, crispy bacon, or a juicy breakfast sausage. Add a fried egg and a slice of cheese for an epic breakfast sandwich that will fuel your day.
- Accompaniment to Savory Meals: Don’t limit these to breakfast! Sweet potato biscuits make a fantastic side to a variety of savory dishes. Their slight sweetness perfectly complements robust flavors. Try serving them alongside a steaming bowl of thick, hearty homestyle chili or a comforting rich beef stew. They are also excellent with roasted chicken, pork loin, or even a holiday turkey.
- Dessert Twist: For a sweet treat, split a warm biscuit, add a scoop of vanilla ice cream, and top with a sprinkle of cinnamon or a berry compote.
Expert Tips for Perfect Flaky Sweet Potato Biscuits
Achieving the perfect **flaky, tender sweet potato biscuit** is all about technique and temperature. Keep these expert tips in mind for consistently amazing results:
- Embrace the Cold: This cannot be stressed enough – ensure your butter, buttermilk, and mashed sweet potatoes are as cold as possible. Cold ingredients are the secret to preventing the butter from melting prematurely, which is essential for creating those beautiful, distinct flaky layers within your biscuits.
- Butter Preparation is Key: I highly recommend grating your butter and then freezing it for a few minutes while you prepare other ingredients. This method creates tiny, evenly distributed pieces of butter that stay cold, leading to superior flakiness. If grating isn’t an option, cube very cold butter into small pieces (about pea-sized) and use a pastry blender or your fingertips to work it into the flour mixture quickly.
- Measure Flour Accurately: Precision in measuring flour makes a huge difference in biscuit texture. Do not scoop flour directly from the bag. Instead, aerate the flour by whisking it first, then gently spoon it into your measuring cup and level it off with a straight edge (like the back of a knife). This prevents compaction and ensures you don’t add too much flour, which can lead to dry, tough biscuits.
- Mind the Sweet Potato Puree Consistency: Your sweet potato puree should be smooth, well-drained, and free of excess liquid. Too much moisture will make the dough sticky and difficult to work with, potentially leading to dense biscuits. If your puree seems wet, gently press out any excess moisture with paper towels or let it sit in a fine-mesh sieve for a few minutes.
- Do Not Overmix the Dough: Once you combine the cold buttermilk and sweet potato puree with the dry ingredients, mix just until everything is barely moistened and the dough starts to come together. The dough will look shaggy and slightly crumbly in the bowl, and that’s exactly what you want. Overmixing develops the gluten in the flour, resulting in tough, chewy biscuits instead of tender ones.
- The Art of Folding (Laminating): The gentle folding technique (laminating) is vital for creating those irresistible flaky layers. Patting the dough into a rectangle and folding it over onto itself 4 or 5 times without overworking it builds layers of butter and flour. This process creates internal pockets that steam open during baking, contributing to the biscuit’s rise and flakiness. Stop if the dough becomes too warm or difficult to handle.
- Proper Biscuit Cutting Technique: Always use a sharp, floured biscuit cutter and press straight down firmly without twisting. Twisting the cutter can seal the edges of the biscuit, preventing them from rising evenly and achieving their full height and beautiful layers.
- Encourage Them to Touch: When arranging your cut biscuits on the baking sheet or in a cast iron skillet, place them so their sides are just touching. This helps them rise taller and creates softer sides, as the steam from each biscuit supports its neighbor.
- A Quick Chill Before Baking: Freezing the cut biscuits for about 5 minutes before baking ensures the butter is extra cold when it hits the hot oven. This sudden temperature change maximizes the steam production from the melting butter, leading to a higher rise and even flakier texture.
Exciting Variations for Your Sweet Potato Biscuits
While the classic **sweet potato biscuit recipe** is delicious on its own, it also serves as an excellent base for creative variations. Feel free to experiment and customize them to your taste:
- Warm Spiced Biscuits: Embrace the flavors of fall by incorporating warm spices into your dry ingredients. A pinch of ground cinnamon, nutmeg, allspice, or a ready-made pumpkin pie spice blend can add an extra layer of cozy aroma and flavor that perfectly complements the sweet potato. Start with 1/2 teaspoon of your chosen spice mix and adjust to taste.
- Savory Enhancements: For those who prefer a more savory profile, consider adding cooked and crumbled bacon bits or finely chopped fresh herbs like rosemary or thyme to the flour mixture. A touch of shredded cheddar cheese could also create a delightful **cheddar sweet potato biscuit**.
- Sweeter Indulgences: If you have a sweeter tooth, you can increase the granulated sugar in the recipe slightly (up to 3-4 tablespoons). For an extra special touch, brush the warm baked biscuits with a simple glaze made from powdered sugar and a splash of milk or orange juice, or even a maple butter glaze. A sprinkle of brown sugar on top before baking can also add a caramelized crust.
Frequently Asked Questions About Sweet Potato Biscuits
How to bake sweet potatoes for this recipe?
To prepare perfect sweet potato puree for your biscuits, preheat your oven to 400 degrees F (200 C). Line a baking sheet with parchment paper. Thoroughly wash your sweet potatoes and prick them in several places with the tip of a paring knife or the tines of a fork. Bake the sweet potatoes for 50-60 minutes, or until they are fork-tender and a knife inserts easily into the center. The exact baking time will depend on the size of your potatoes. Once cooled slightly, peel the potatoes or scoop out the sweet potato flesh with a spoon, then place it in the bowl of a food processor. Process until the sweet potatoes are smooth and creamy, scraping down the sides of the bowl as needed to ensure a lump-free puree.
Can I use canned sweet potato puree instead of roasted sweet potatoes?
Yes, you can use canned sweet potato puree as a convenient alternative, but be aware that the flavor profile will differ. Roasted sweet potatoes develop a deeper, sweeter, and more complex flavor due to the caramelization process that canned varieties lack. If using canned puree, ensure you drain it very well and pat it dry with paper towels to remove any excess moisture, as extra liquid can negatively impact the biscuit dough’s consistency and final texture.
Can these sweet potato biscuits be made ahead of time?
Absolutely! These biscuits are excellent for making ahead. You can prepare the dough, cut out the biscuits, and then arrange them on a baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours until you’re ready to bake. Alternatively, for longer storage, flash freeze the cut-out biscuits on a parchment-lined baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or airtight container and freeze for up to 3 months. This convenient method allows you to enjoy fresh, warm biscuits whenever the craving strikes!
What’s the best way to store leftover sweet potato biscuits?
Sweet potato biscuits are truly at their peak when served warm and fresh from the oven. If you happen to have any leftovers, allow them to cool completely to room temperature. Then, store them in an airtight bag or container at room temperature for up to 2 days. To reheat and restore their delicious warmth, place them on a baking sheet and warm them in a 300-degree F (150 C) oven for about 10 minutes, or until they are heated through and soft.
Can I freeze baked sweet potato biscuits?
Yes, baked sweet potato biscuits freeze beautifully! Once they have cooled completely, place them in a freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw the frozen biscuits overnight in the refrigerator. You can then reheat them in a 300-degree F oven as described in the storing section.
Explore More Delicious Biscuit Recipes
If you loved these sweet potato biscuits, you’ll be thrilled to discover more delightful biscuit recipes to add to your repertoire. From savory to sweet, there’s a biscuit for every occasion:
Cheddar Chive Biscuits
Easy Homemade Buttermilk Drop Biscuits Recipe
Easy Homemade Butter Swim Biscuits
Southern Sweet Potato Biscuits Recipe
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Breakfast, Brunch, Dinner
American
20 minutes
20 minutes
5 minutes
10
292kcal
Leigh Harris
Ingredients
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3 cups All-purpose flour
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1 tbsp Baking powder
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2 tbsp Granulated sugar
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1 tsp Kosher salt
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1 cup Mashed sweet potatoes (cold)
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3/4 cup Unsalted butter (cold, grated)
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3/4 cup Buttermilk (full-fat, cold)
Instructions
- Preheat the oven to 425F degrees. Line a baking sheet with parchment paper or use a cast iron skillet.
- In a large mixing bowl whisk together the flour, baking powder, sugar, and salt. Add the grated butter and toss to coat.3 cups All-purpose flour,
1 tbsp Baking powder,
2 tbsp Granulated sugar,
1 tsp Kosher salt,
3/4 cup Unsalted butter - In a medium-size bowl whisk together the sweet potato puree and buttermilk.1 cup Mashed sweet potatoes,
3/4 cup Buttermilk - Add the buttermilk mixture to the flour mixture and stir just until it starts to come together in a ball.
- Turn the dough out onto a lightly floured work surface. Gently start folding the dough over onto itself 4-6 times. Pat it out into a 1-inch thick circle. Flour a 2-inch cutter, cut out the biscuits, and place them in the skillet. Gather the scraps and repeat.
- Freeze the biscuits for at least 5 minutes. Bake for 15-20 or until golden brown.
Notes
- Ensure your sweet potato puree, buttermilk, and butter are cold for the flakiest results.
- Don’t overwork the dough; it will be crumbly when first mixed in the bowl. It will come together during the gentle folding process on your work surface.
- I highly recommend grating the butter! This step significantly contributes to much flakier and taller biscuits.
- DO NOT TWIST the biscuit cutter. Press straight down. Twisting will seal the edges and prevent the biscuits from rising evenly and tall.
Make Ahead, Storing, and Freezing – See the FAQ section above for detailed instructions.
Nutrition
Calories:
292kcal
|
Carbohydrates:
35g
|
Protein:
5g
|
Fat:
15g
|
Saturated Fat:
9g
|
Polyunsaturated Fat:
1g
|
Monounsaturated Fat:
4g
|
Trans Fat:
1g
|
Cholesterol:
39mg
|
Sodium:
262mg
|
Potassium:
235mg
|
Fiber:
1g
|
Sugar:
4g
|
Vitamin A:
2342IU
|
Vitamin C:
0.3mg
|
Calcium:
87mg
|
Iron:
2mg