Tender and flaky sweet potato biscuits are the perfect side dish to a meal or drizzle them with honey for a snack! These homemade biscuits are perfect for year round baking!
I’m going to be completely transparent here and let you know that I am not a fan of sweet potatoes. I’ve tried and tried and they just aren’t my favorite food.
So PLEASE do not let that stop you from trying this recipe for sweet potato biscuits, because even I love them!
They are so tender and flaky and just the right amount of sweetness. I pretty much skip biscuits at most meals, but these are never skipped!
Sometimes I even have them for breakfast or dessert if there are enough leftovers. Just warm them up and then drizzle them with honey and maybe even some chopped pecans. So good!
How to Make Sweet Potato Biscuits
If you’ve ever made any kind of homemade biscuit before, then you’re ahead of the game already. This really is just as simple as making a buttermilk biscuit, with the addition of sweet potatoes for a little twist.
Sweet Potato Biscuit Ingredients:
Self-Rising Flour: This will do exactly what the name suggests… help the biscuits rise! If you don’t have any self-rising flour on-hand or don’t feel like buying it just for this recipe, no worries. An easy self-rising flour substitute is 1.5 teaspoons baking powder and 1/2 teaspoon salt per one cup of all-purpose flour.
Brown Sugar: You really want to make sure you use brown sugar for this recipe to give it that richness and depth of flavor. You can use either light or dark brown sugar.
Butter: You want to make sure your butter is really cold. If your butter is room temperature or slightly softening, your biscuits won’t be as flaky. So keep that butter in the refrigerator until you’re ready to use. And please, PLEASE, don’t use margarine for this recipe!
Shortening: It’s best if your shortening is cold for this recipe too.
Mashed Sweet Potatoes: You can either use fresh mashed sweet potatoes for this recipe or ones from a can. I’ve done both and they’ve turned out every time. Just use whole sweet potatoes in a can and then mash them yourself with a potato masher or mixer.
Milk: Whole milk is always best for baking, but I’ve used skim before with no issue.
Directions to Make Sweet Potato Biscuits:
In a large bowl, add your flour, brown sugar and cinnamon and stir it up to combine it. Then cut in 4 tablespoons of your butter and all of your shortening. You can cut it in with a fork or a pastry blender until it resembles coarse crumbs.
In a small bowl, combine your mashed sweet potatoes and milk. Then add that mixture to your crumbs and stir until combined.
Clean an area on your counter and spread with flour. Turn your dough out onto the floured surface and knead with your hands about 8-10 times.
Then use a rolling pin to roll out the dough until it’s about 1/2″ thick.
To cut your biscuit shapes out, you can use a round cookie cutter that’s about 2-3″ wide. Honestly, though, I just use the top of a drinking glass! Turn your glass upside down, press into your dough and give it a slight twist and you’ll be good to go!
Place your biscuits on an ungreased baking sheet. Then roll up your dough scraps, re-roll it and cut more biscuits out until you’ve used up all the dough.
Melt the remaining butter and brush over the tops of each biscuit before baking.
You’ll want to bake at 425 degrees for about 10-12 minutes or until golden brown. These are best served warm so either enjoy right away or be sure to heat up when you do eat them.
Can You Freeze Biscuits?
Yes! I prefer to freeze them uncooked and it’s incredibly easy.
Just line a cookie sheet with parchment paper and place all your uncooked biscuits on it. Then place the cookie sheet in your freezer for about 30 minutes to flash freeze them.
Once they’re frozen, remove from cookie sheet and place in freezer bag.
When you’re ready to cook them, remove them from the freezer bag and place them on a cookie sheet for about 30 minutes before you put them in the oven.
Sweet Potato Biscuits
- 2 cups Self-rising Flour
- 1/4 cup Brown Sugar packed
- 1 tsp Cinnamon
- 7 Tbsp. Butter cold, divided
- 3 Tbsp. Shortening
- 1 cup Sweet Potatoes mashed
- 6 Tbsp. Milk
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, brown sugar and cinnamon. Stir until well combined.
- Cut in 4 tablespoons of cold butter and the shortening until mixture resembles coarse crumbs.
- In a small bowl, combine milk and mashed sweet potatoes until well combined.
- Add sweet potato mixture to crumb mixture and stir just until combined.
- Turn dough onto a floured surface and knead 8-10 times by hand. Roll dough flat to about 1/2" thickness. Using a 2.5" biscuit cutter, cut out the biscuits and place on ungreased baking sheet.
- Re-roll dough scraps and continue until all dough is used. Melt remaining 3 tablespoons of butter and brush over top of biscuits.
- Bake for 10-12 minutes until golden brown. Serve warm.
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