Sweet Potato Biscuits: Soft, Fluffy, and Comfortingly Southern
Golden on the outside, tender on the inside, and filled with subtle sweetness, sweet potato biscuits bring a comforting twist to a classic favorite. Rooted in Southern kitchens and passed down through generations, these biscuits combine the buttery flakiness everyone loves with the natural richness of sweet potatoes. The result feels hearty yet delicate, making them ideal for breakfast tables, holiday spreads, or cozy dinners at home.
Sweet potatoes add moisture and depth of flavor while also giving the biscuits a warm hue that feels inviting straight from the oven. Unlike traditional biscuits that rely solely on butter and flour, sweet potato biscuits offer a slightly earthy sweetness that pairs beautifully with both savory and sweet toppings. Whether served with honey butter, smothered in gravy, or enjoyed plain, these biscuits deliver comfort in every bite.
Ingredients Needed
Simple, wholesome ingredients come together to create soft and fluffy sweet potato biscuits. Calorie counts are approximate and based on standard measurements.
Ingredients & Calorie Table (Per Recipe Batch)
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 |
| Mashed sweet potato | 1 cup | 180 |
| Unsalted butter | ½ cup | 810 |
| Milk or buttermilk | ¾ cup | 90 |
| Baking powder | 1 tbsp | 0 |
| Brown sugar | 2 tbsp | 90 |
| Salt | ½ tsp | 0 |
| Ground cinnamon (optional) | ½ tsp | 6 |
Step-by-Step Cooking Instructions
- Preheat the Oven
Heat oven to 425°F (220°C) and line a baking sheet with parchment paper. - Prepare the Sweet Potatoes
Cook sweet potatoes until soft, then mash until smooth. Allow them to cool before using. - Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, brown sugar, and cinnamon. - Cut in the Butter
Add cold butter cubes and cut them into the flour mixture using a pastry cutter or fingertips until crumbly. - Add Wet Ingredients
Stir in mashed sweet potatoes and milk. Mix gently until a soft dough forms. - Shape the Biscuits
Turn dough onto a floured surface, pat to about 1-inch thickness, and cut out biscuits. - Bake
Place biscuits on the prepared baking sheet and bake for 12–15 minutes, until golden on top. - Cool Slightly
Let biscuits rest for a few minutes before serving.
Tips for Customizing the Recipe
- Flakier Texture: Use frozen butter and handle the dough minimally.
- Savory Version: Add shredded cheddar cheese or fresh herbs like rosemary.
- Sweeter Biscuits: Increase brown sugar slightly or add a drizzle of honey.
- Healthier Option: Substitute half the flour with whole wheat flour.
- Dairy-Free: Use plant-based butter and almond or oat milk.
Nutritional Information (Per Biscuit – Approximate)
| Nutrient | Amount (Per Biscuit) |
|---|---|
| Calories | 180–200 |
| Carbohydrates | 28 g |
| Fat | 8 g |
| Protein | 4 g |
| Fiber | 3 g |
| Sugar | 5 g |
Values vary depending on portion size and ingredient substitutions.
Serving Suggestions
Sweet potato biscuits taste best served warm. Pair them with honey butter, maple syrup, or fruit preserves for breakfast. For savory meals, serve alongside fried chicken, roasted turkey, or creamy soups. They also make excellent sandwich bases for breakfast ham, eggs, or pulled pork sliders.
Sweet Potato Biscuits: Soft, Fluffy, and Comfortingly Southern
8–10 biscuits
servings15
minutes12
minutes180-200
kcalIngredients
Dry Ingredients
2 cups all-purpose flour
1 tbsp baking powder
2 tbsp brown sugar
½ tsp salt
½ tsp ground cinnamon (optional)
Wet Ingredients
1 cup mashed sweet potato (cooked and cooled)
½ cup unsalted butter, cold
¾ cup milk or buttermilk
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, brown sugar, and cinnamon.
- Cut cold butter into flour mixture until crumbly using a pastry cutter or fingertips.
- Stir in mashed sweet potato and milk until a soft dough forms. Handle gently.
- Turn dough onto a floured surface and pat to about 1-inch thickness. Cut biscuits using a round cutter.
- Place biscuits on the prepared baking sheet and bake 12–15 minutes, until golden brown.
- Let biscuits cool for a few minutes before serving.
Recipe Video
Notes
- Use 100% cooked and mashed sweet potatoes for best texture and sweetness.
Keep butter cold and cut it into the flour gently for flaky biscuits.
Avoid overmixing the dough; handle it lightly to keep the biscuits soft and tender.
FAQs
1. Can I use canned sweet potatoes instead of fresh?
Yes! Canned sweet potatoes can be used, but make sure they are mashed and well-drained. Adjust the flour slightly if the batter seems too wet.
2. How can I make my sweet potato biscuits fluffier?
Use cold butter and handle the dough gently. Overmixing can make the biscuits dense, so fold ingredients lightly and avoid excessive kneading.
3. Can I freeze sweet potato biscuits?
Absolutely. Bake the biscuits first, let them cool completely, then wrap individually or store in an airtight container. They can be frozen for up to 3 months. Reheat in the oven before serving.
4. How long do sweet potato biscuits stay fresh?
Stored in an airtight container at room temperature, they last 2–3 days. Refrigerating can extend freshness up to a week.
5. Can I make sweet potato biscuits dairy-free?
Yes. Use plant-based butter or coconut oil and almond, oat, or soy milk instead of regular milk or buttermilk.
Conclusion
Sweet potato biscuits combine classic comfort with a naturally sweet, earthy flavor that sets them apart from ordinary biscuits. Soft, flaky, and endlessly versatile, they fit beautifully into both everyday meals and special occasions. Once baked, their aroma alone fills the kitchen with warmth—making sweet potato biscuits a recipe worth returning to time and time again.
