These tender, delicious Sweet Potato Biscuits are perfect for the holiday season. This recipe takes a traditional biscuit recipe and adds sweet potato for added flavor, color and tenderness. Serve these biscuits with your holiday ham or turkey for the perfect meal!
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Sweet Potato Biscuits
Don’t get me wrong I love a classic biscuit, but these Sweet Potato Biscuits take things up a notch with added sweet potato! These are based off of the classic southern sweet potato biscuit, but made super easy by combining everything in the food processor!
The sweet potato not only adds a slightly sweet flavor, but also makes the biscuits super moist. The flavor of the biscuit will go amazing on your upcoming holiday menu!
Serve them with butter and a drizzle of honey! They also go great with savory soups, stews and especially chili!
- Flour- All purpose flour works best for this recipe. You could substitute half whole wheat flour to make this recipe even healthier!
- Baking Powder- Helps the biscuits to rise. We use a whopping 1 tbsp of baking powder. It’s important to make sure your baking powder is aluminum free otherwise your biscuits could have a metallic taste to them.
- Salt- Is added for flavor and for a flaky, tender biscuit.
- Sugar- Adds sweetness and also acts as a tenderizer in the biscuits. You could also substitute honey in place of the sugar.
- Butter- Cold, unsalted butter is best for this recipe! To ensure my butter stays really cold I will actually pull it out of the refrigerator and place it in the freezer for 30 minutes while I am prepping my ingredients. This helps it stay super cold and helps to get those flakey layers we all love in biscuits!
- Buttermilk- When added with learners helps the biscuits to rise. To make your own buttermilk at home simply combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Sit for 5 minutes then voila buttermilk!
- Sweet Potato- You’ll want cooked, peeled and mashed sweet potato. You can boil your sweet potato before hand and smash it up before adding it to the mix.
How to Make Sweet Potato Biscuits
- Prepare the Dough: Preheat your oven to 400 degrees F. Combine the flour, baking powder, salt and sugar into the food processor with the blade attachment. Pulse a few times to mix the dry ingredients. Then, add the butter and pulse a few times to combine. The mixture should look like pebbles with the flour and butter combined.
- Combine with sweet potato: Add the buttermilk and mashed sweet potato to the food processor and pulse a few times to combine. Make sure not to over mix.
- Shape: Working with floured hands, transfer the dough to a lightly floured surface. Sprinkle a bit of flour on top and knead the dough gently until it comes together by folding it onto itself a few times. Pat the dough into a 3/4″ tall round disk. Using a biscuit cutter or glass, cut out 12 biscuits from the dough. Make sure to combine the scraps into a smaller round disk to get an additional biscuits out of it.
- Bake: Transfer the biscuits to a parchment paper lined baking sheet. Bake for 15-20 minutes until golden brown and cooked through.
Tips for the Best Sweet Potato Biscuits
- Instead of fresh sweet potato, you can use canned sweet potato puree or canned yams for your sweet potato biscuits!
- Be sure not to over mix the dough. Biscuits are one of those baked goods that you don’t want to mix too much or else they could come out dense and tough. Mixing until just combined ensures a tender biscuit!
- Keep the ingredients cold! For any biscuit recipe, make sure that the butter is very cold when it goes into the flour. The butter will go from being cold to melting in the oven which creates steam and therefore beautiful layers in the biscuit.
- Don’t twist your cutter! I just learned this tip from My Recipes and it makes so much sense! When you twist the biscuit cutter you seal off the seams which inhibits the biscuits from properly rising. Make sure to coat your biscuit cutter in flour each time and press down and lift up. The flour will help keep the biscuit dough from sticking to the sides so you won’t have to twist to release the biscuit!
Frequently Asked Questions
What if I don’t have a food processor?
If you don’t have a food processor, you can use your hands or a pastry cutter to mix the butter into the flour. If using your hands, cut the butter into smaller cubes before adding it to the flour. Then, use your fingers in a snapping motion to squish the butter into smaller pieces. Once all of the butter is in pebble sized pieces, you can add the wet ingredients and use a spoon to mix.
Why Are my biscuits dense?
If your butter wasn’t cold enough, it might have melted before hitting the oven, creating greasy and dense biscuits. So make sure to keep your butter really cold.
If you over work your biscuit dough, the gluten could be developed a little too much, creating a tough biscuit. In this case, try to only gently handle the dough for the most tender sweet potato biscuit.
What to Serve with Sweet Potato Biscuits
You can serve these biscuits alone as a delicious breakfast or you can put them with a delicious meal! Try it with some of my favorites like Roasted Turkey or Slow Roasted Beef Brisket along with Corn Pudding and Green Bean Casserole.
More Recipes to Try
- Scalloped Potatoes
- Sweet Potato Casserole
- Super Easy Pot Roast
- The Best Dinner Rolls
- Chicken Noodle Soup
Sweet Potato Biscuits
- Preheat oven to 400 degrees. Add flour, baking powder, salt and sugar to a food processor with the blade attachment. Pulse a couple times to combine the dry ingredients.Add in butter and pulse a few more times until the butter has mixed with the flour. The mixture should resemble small pebbles.
- Add in the buttermilk and the mashed sweet potato and pulse a couple times to combine. Make sure not to overmix.
- Working with floured hands transfer the biscuit dough to a lightly floured surface. Sprinkle a bit of flour on top and knead dough 2 or 3 times to make it come together folding it in on itself.Pat dough into a 3/4 inch tall round disc. Using a biscuit cutter or glass cut out 12 biscuits. Make sure to reform the scrapes into another mound and cut those out as well.
- Transfer biscuits to a sheet tray lined with parchment paper. Bake for 15-20 minutes or until golden brown and fully cooked.