Sweet Potato Buttermilk Biscuits

These light and flaky sweet potato biscuits are a delicious Southern treat that you’re going to love. Made with mashed sweet potatoes and buttermilk, these biscuits are still light and fluffy. To achieve the perfect texture and taste, make sure to use cold butter and handle the dough gently.

 

Best recipe for Sweet Potato Biscuits

Adding sweet potatoes to biscuits like when adding to cornbread or a yeast bread, provides a natural sweetness along with a velvety texture to a Southern classic. A unique and tasty twist to a traditional buttermilk biscuit.

These delicious biscuits are the perfect addition to any Southern meal, but they’re especially great with pork tenderloin or an Easter ham. They’re just a little sweeter than other biscuits and pair well with meat but also are delicious with a breakfast quiche.

Although buttermilk biscuits will always be a classic, it’s fun to switch things up every now and then. This sweet potato biscuit recipe or even these cheddar bay biscuits are a great alternative to a traditional biscuit.

We make a lot of biscuits around here, and these are one of our favorite versions next to 7UP biscuits and butter swim biscuits.

One of the unique things about this easy recipe is the addition of chopped pecans in contrast with the fluffy texture of the biscuit itself. They are scrumptious on their own with a little butter, but pretty tasty with a drizzle of honey.

These are great baked in an iron skillet like angel biscuits, but you can also bake them on a baking sheet, just allow for an extra minute or two.

Make them mini to add to a brunch buffet, or add a slice of ham and make them a meal.

Why you will love Sweet Potato Buttermilk Biscuits

• Sweet potatoes add a unique flavor
• Chopped pecans add an extra crunch
• Sweet potatoes add lots of nutrients to your diet
• It’s a fun spin on classic biscuits that everyone will love

Sweet Potato Biscuits Recipe ingredients

• Sweet Potatoes – you will need about 3 medium sweet potatoes to get 2 ½ cups of mashed sweet potatoes for this recipe. They need to be cold when added, so cook these in advance.
• Brown Sugar – You won’t need much brown sugar but a little helps enhance the sweetness.
• Buttermilk – If you don’t have any handy, you can easily make your own buttermilk with ingredients in your pantry. Buttermilk reacts with the leavening agent which helps the biscuits rise.
• Pecans – Pecans are totally optional but they add a nice crunchy texture that adds so much more than you might expect.
• Pantry Staples – flour, baking powder, baking soda, cinnamon, and butter.

How to make Sweet Potato Biscuits

Step 1: Get ready

Cook the sweet potatoes in the microwave or oven and mash them with a fork, then cool them in the fridge. You do not want to add warm sweet potatoes to your biscuit dough.

Step 2: Combine ingredients

Mix the dry ingredients with cold butter in a food processor or use a pastry cutter or a fork until the flour is incorporated but you still have pea size chunks of butter.

Step 3: Get sticky

Add mashed sweet potatoes and buttermilk to a medium bowl then combine with the flour mixture and pecans. The dough will be crumbly, but also a little sticky.

Step 4: Cut it out

On a lightly floured surface, roll the biscuit dough out and cut into rectangles, stack them and roll out again.

Repeat this three times then cut them into 2 inch circles.

Step 5: Bake!

Put them in the freezer for 10 minutes then bake until golden brown on top.

You can cook these in a cake pan or an iron skillet. They will cook faster in an iron skillet.

Pro tip: Cold ingredients are best for flaky biscuits. Make sure the liquids and sweet potato are cooled before incorporating!

What to serve with Easy Sweet Potato Biscuits

• These make a great side to cast iron skillet chicken for an easy weeknight dinner.
• For the perfect holiday meal, serve sweet potato biscuits with a pork tenderloin.
• You can never go wrong with a steak and biscuit combo.
• Try serving for breakfast or brunch with a quiche or with prosciutto egg cups.

Sweet Potatoes Biscuits Recipe tips

• Don’t overwork the dough – just barely combine the ingredients and try not to handle it with your hands any more than you have to.
• When cutting the biscuits, cut straight down, don’t turn the biscuit cutter.
• Seriously, chill the dough! – It can be tempting to skip this step, but it’s totally worth it. Allow the dough to chill in the fridge or freezer for best results.

How to store Sweet Potato Biscuits

How long do sweet potato biscuits last?

Keep these old-fashioned sweet potato biscuits in an airtight container or ziplock bag at room temperature for up to 2 days. Reheat in the oven, not the microwave.

Can you freeze these biscuits?

Yes, you can freeze sweet potato biscuits before or after baking. Just let them come to room temperature before baking or re-heating.

To freeze before baking, place biscuits on a baking sheet lined with parchment paper. Freeze for at least one hour then transfer to a freezer bag and freeze for up to 3 months. Let them thaw before baking.

To freeze after baking, place the biscuits in an airtight container after they are completely cooled. They will keep well for up to 2 months.

Recipe for Sweet Potato Biscuits FAQs

Is butter or crisco better in biscuits?

Crisco will give you flaky biscuits but you will miss out on the buttery flavor. Shortening is high in trans fats, so it is something that I try to avoid in my cooking or baking.

Why are my biscuits flat?

Biscuits can be flat if you have overly worked the dough. Try to barely incorporate the dry and wet ingredients, it should not look smooth.

What makes homemade biscuits chewy?

If you overmix the dough it can get tough or chewy.

What does buttermilk do in biscuits?

Buttermilk reacts with the baking powder and helps the biscuits rise.

More sweet potato ideas

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.