As usual, a little Southern thrift turned a classic recipe into something equally amazing. Regular biscuits usually call for milk or buttermilk, which are perishable and sometimes expensive. Instead, this sweet potato biscuit recipe calls for sweet potatoes – a root vegetable that is cheap and abundant, not to mention flavorful. Now, just because this is a thrifty recipe doesn’t mean it skimps on flavor. Honestly, this easy recipe for sweet potato biscuits is one of my favorites! It only calls for six ingredients, you can whip it up in a flash, and the biscuits turn out ultra-moist with an incredibly delicious earthy flavor that is second to none. 💯
Recipe Ingredients
How to Make Sweet Potato Biscuits
Prepare the Dough
Dry Ingredients – Sift together flour, baking powder, granulated sugar, and salt in a large mixing bowl.Cold Butter – Quickly grate the frozen butter into the bowl of flour and work the dough until the flour is crumbly with pea-size chunks. Let the bowl rest in the fridge if there is any wait time between this step and the next.Add Sweet Potato Puree – Make a well in the center of the bowl, add the mashed sweet potatoes, and stir until it barely comes together and looks a little flaky. Whatever you do, don’t overmix! Let your dough rest in the fridge for about 10 minutes while you prepare your surface for rolling out the dough.Knead – Sprinkle flour onto a board or clean surface. Take the biscuit dough from the fridge and put it on the floured surface. Then knead it 3-4 times – just enough for it to come together. You should still see flakes of butter in the dough, so be careful not to overmix it.Roll – Gently pat dough with your hands or roll it out to about ½” thickness. Fold the dough in half about 6-8 times to ensure flakiness. Go easy on the rolling in the process.Cut – After folding is complete, gently press the dough down until it’s about 1-inch thick and ready to be cut out. Use a 2- or 3-inch round cookie cutter or a glass rim to cut out the biscuits. Firmly push it straight down, then pull it up. Use your fingers to gently loosen the dough from the cutter and space them out equally across your prepared baking sheet.Repeat – Knead any leftover scraps of dough together and repeat until all of the dough is used up. The scrap biscuits might not look as pretty as the rest, but they will pass the taste test. 😉
Bake the Biscuits
Bake – Lightly brush the biscuits with buttermilk or cream if desired and bake at 400℉/205℃ for 12-15 minutes or until lightly browned.Melt More Butter – While they are baking, melt some butter.Serve – Remove the biscuits from the oven when done and immediately brush them with the melted butter and serve with honey, if desired. 🍯
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make these biscuits up to three days in advance. Simply store them in an airtight container at room temperature, then reheat them in the oven or microwave if you want them to taste freshly baked. Of course, they’re still pretty darn delicious, even at room temperature.
Serving and Storage Instructions
After giving them about five minutes to rest, serve the biscuits with your favorite jam, honey butter, or other spread. Store sweet potato biscuits in an airtight container or sealable bag at room temperature for up to three days. You can reheat sweet potato biscuits in the oven set to 300℉/177℃ for about 10 minutes. They’ll taste like they were freshly baked! Alternatively, you can give them just a few seconds in the microwave.
What Goes with Sweet Potato Biscuits?
Use them as a side with smoked turkey or roasted chicken, or add them to your Thanksgiving charcuterie board. These little biscuits never go unappreciated. They also go great with breakfast foods. Serve them up with hot coffee and egg muffins or a Western omelet. So good!
More Melt-in-Your-Mouth Biscuit Recipes to Try
Red Lobster Cheddar BiscuitsButter BiscuitsSouthern Chocolate Biscuits and GravyFluffy Cathead BiscuitsEasy Drop BiscuitsSouthern-Style Biscuits
Conclusion
There you have it! These are some of the easiest biscuits you’ll ever make, and they taste amazing to boot! What’s your favorite way to use sweet potatoes in bread? Share your thoughts below.❤️
