I finally cracked a way to make Sweet Potato Biscuits using a cup of puree and one unexpected pantry ingredient that rewrites the usual biscuit rules.

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I never thought a biscuit could surprise me like this. The Best Sweet Potato Biscuits You’ll Ever Try!

I mean, fluffy homemade biscuits full of sweet potato puree are not what I expected, but they hit that odd spot between pillowy and kinda irresistible. I used mashed cooked sweet potato and all purpose flour and the result is more interesting than plain biscuits, like they remember fall without being cloying.

Call it Sweet Potato Biscuits if you want, just know they crumble perfect and hold up to whatever you throw at them. I messed up once but that made them better, true story.

Ingredients

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Sweet potato, adds natural sweetness vitamin A and fiber, makes biscuits moist and tender.
All purpose flour, provides structure and carbohydrates, gives biscuits that classic crumb and chewiness.
Unsalted butter, cold cubes create flaky layers, adds rich flavor and some saturated fat.
Buttermilk, brings tangy flavor and acidity, reacts with baking soda for lift and softness.
Egg optional, adds richness and a bit more protein, helps bind dough slightly.
Sugar, just a touch for balance, enhances flavor and browning without being overly sweet.
Baking powder, provides rise and lightness, works with buttermilk to make tender biscuits.

Ingredient Quantities

1 cup mashed cooked sweet potato (about 1 medium potato, cooled)

2 1/2 cups all purpose flour, plus extra for dusting

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons granulated sugar

6 tablespoons cold unsalted butter, cut into small cubes

3/4 to 1 cup cold buttermilk

1 large egg (optional, for a bit more richness)

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment or lightly flour it.

2. In a large bowl whisk together 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt and 2 tablespoons sugar. Spoon and level the flour so you dont pack it.

3. Add 6 tablespoons cold unsalted butter cut into small cubes. Use a pastry cutter, two forks or your fingertips to cut the butter into the flour until pieces are about pea sized and the mixture looks crumbly. Keep the butter cold.

4. If using the egg whisk it into 3/4 cup cold buttermilk. If not using the egg just measure 3/4 cup cold buttermilk. You may need up to 1 cup total so hold the extra.

5. Stir 1 cup mashed cooked sweet potato into the dry mixture, then pour most of the cold buttermilk mixture in. Fold gently with a spatula until a shaggy, slightly sticky dough forms. Dont overmix or the biscuits get tough. Add the extra buttermilk a tablespoon at a time only if the dough seems too dry.

6. Turn the dough onto a lightly floured surface, gently pat or fold it over itself 3 to 4 times to create layers and press to about 1 inch thick. Its okay if its a little rough.

7. Use a floured 2 to 2 1/2 inch biscuit cutter and press straight down, dont twist, to cut biscuits. Repress scraps once or twice only to avoid overworking. Place biscuits on the prepared sheet either touching for soft sides or spaced apart for crisper edges.

8. If you want a bit more shine brush tops with a tiny bit of the reserved egg and buttermilk mixture or plain buttermilk. Bake at 425 F for 12 to 15 minutes or until golden brown on top and cooked through.

9. Let biscuits cool on the pan a few minutes before serving. Theyre best warm, and you can store leftovers wrapped in foil at room temp for a day or freeze for longer.

Equipment Needed

1. Baking sheet lined with parchment or lightly floured for baking the biscuits
2. Large mixing bowl for whisking the dry ingredients and combining the dough
3. Whisk plus measuring cups and spoons (2 1/2 cups, 1 tbsp, 3/4 cup etc)
4. Pastry cutter or two forks to cut the cold butter into the flour
5. Rubber spatula and bench scraper to fold the dough and transfer to the board
6. Lightly floured work surface and a 2 to 2 1/2 inch biscuit cutter or round glass to cut biscuits
7. Pastry brush for the egg/buttermilk wash and a small bowl to mix it in
8. Oven mitts and a cooling rack to rest the biscuits after baking

FAQ

Can I use canned sweet potato or leftover mashed sweet potato? Yes. Use 1 cup of cooled, well drained mashed sweet potato. If it seems watery, cook off a bit of moisture or squeeze in a towel so the dough isnt too wet.

What if I dont have buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit 5 minutes, then use. Plain yogurt or sour cream thinned with a little milk also works.

How do I get flaky, tall biscuits? Keep the butter ice cold and cut into pea size bits, dont overmix the dough, pat it to about 1 inch thick and press straight down with a cutter no twisting. Bake at 425 degrees F until golden, about 12 to 15 minutes.

Is the egg necessary? No. The egg adds a touch more richness and color, but leaving it out is fine. If you skip it just use the higher end of the buttermilk amount so the dough stays moist.

Can I freeze them and how do I reheat? Yes. Freeze unbaked biscuits on a tray for 1 to 2 hours, then store in a bag up to 3 months. Bake from frozen and add about 5 to 8 minutes to baking time. For baked biscuits store in an airtight container 2 days or freeze then reheat in a 325 degree F oven until warm.

How do I know they're done and how long will they keep? Theyre done when the tops are golden and they spring back when touched. Store at room temp in an airtight container up to 2 days, or refrigerate up to 5 days. For best texture eat them the day you bake them.

The Best Sweet Potato Biscuits You’ll Ever Try! Recipe Substitutions and Variations

1 cup mashed cooked sweet potato: swap with canned pumpkin or mashed roasted butternut squash. Use the same 1 cup measure. Pumpkin is slightly drier so cut the buttermilk by 1 to 2 tablespoons if the dough seems too wet.
2 1/2 cups all purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser biscuit, or use a 1-to-1 gluten free baking blend if you need GF. Expect a bit crumblier texture with GF blends.
6 tablespoons cold unsalted butter, cubed: replace with solid coconut oil or vegetable shortening, same amount, kept cold. Press the fat into the flour the same way, but coconut oil can give a faint coconut note.
3/4 to 1 cup cold buttermilk: use regular milk plus 1 tablespoon lemon juice or white vinegar per cup (let sit 5 minutes), or thin plain yogurt with a little milk until pourable. Use equal volume and adjust if batter looks too thick or too loose.

Pro Tips

1) Keep everything cold. Butter, buttermilk, even the bowl if you can. If your kitchen is warm pop the cubed butter in the freezer for 10 minutes or grate a frozen stick into the flour, it helps make those flaky pockets.

2) Don’t overwork the dough. Fold it over itself just a few times so you get layers, press to about an inch and stop. If it feels sticky or the butter gets soft chill the dough 10 to 20 minutes before cutting, it’ll be easier to handle.

3) Cut straight down, dont twist the cutter, and flour the cutter between cuts so the edges stay clean. For soft sides place the rounds touching, for crisper edges space them apart, simple as that.

4) For best storage and reheating: freeze unbaked biscuits on a tray until firm then bag them so they dont smoosh, bake from frozen adding a few extra minutes. Leftovers reheat wrapped in foil at 325 F for 10 to 15 minutes, or pop them open and toast the cut side for instant freshness.