Oh, sweet potato biscuits – just saying those sweet potato biscuits makes my mouth water! There’s something magical about how fluffy they turn out, with just the right hint of sweetness. I stumbled upon this recipe years ago when I had extra roasted sweet potatoes sitting around, and now? They’re a Sunday morning staple in my house. Trust me, once you taste that golden-brown exterior giving way to a tender, slightly earthy-sweet center, you’ll be hooked too. They’re perfect slathered with honey butter or alongside a big bowl of chili. Let’s get baking!
Why You’ll Love These Sweet Potato Biscuits
Let me count the ways these biscuits will steal your heart:
- Fluffy perfection: That first bite? Pure cloud-like tenderness with just the right crumb.
- Subtle sweetness: Not dessert-sweet, but enough to make them special – perfect with savory or sweet toppings.
- Foolproof dough: If you can mash potatoes and stir, you’re halfway there already.
- Versatile superstar: Equally at home on your breakfast plate or next to a steaming bowl of soup.
- Leftover magic: Turns that extra sweet potato from last night’s dinner into something new and exciting.
Honestly, they might just become your new “secret weapon” recipe!
Ingredients for Sweet Potato Biscuits
Gather these simple ingredients – and pay special attention to those sweet potatoes and butter! Getting these right makes all the difference:
- 2 cups all-purpose flour (spooned & leveled – no packing!)
- 1 tbsp baking powder (yes, a full tablespoon – we want them fluffy!)
- 1/2 tsp salt (balances the sweetness perfectly)
- 1/4 cup granulated sugar (just enough to complement, not overwhelm)
- 1/2 cup cold unsalted butter, cubed (straight from the fridge is best)
- 1 cup mashed sweet potatoes, cooled (roasted ones add amazing flavor!)
- 1/3 cup milk (whole milk makes them extra rich)
Pro tip: Measure that flour correctly – too much makes them dry. I always use the spoon-and-level method for best results!
How to Make Sweet Potato Biscuits
Okay, let’s get our hands floury! Making these beauties is easier than you think, but I’ll walk you through every step so they turn out perfect. Just promise me one thing – don’t rush the butter-cutting part. That’s where the magic happens!
Mixing the Dough
First things first – crank that oven to 425°F (220°C). While it heats up, grab your biggest mixing bowl and whisk together the flour, baking powder, salt, and sugar. Now here comes the fun part – those cold butter cubes! Use your fingers or a pastry cutter to work them into the flour until it looks like coarse sand with some pea-sized butter bits remaining. This creates all those lovely flaky layers. For more on pastry techniques, check out this guide on making perfect pastry.
Next, gently stir in the cooled mashed sweet potatoes – I like mine on the smooth side but a few small lumps are totally fine. Slowly drizzle in the milk while stirring just until a soft dough forms. Don’t overdo it! A slightly shaggy dough means tender biscuits.
Shaping and Baking
Lightly flour your counter and turn out the dough. Give it about 4-5 gentle kneads just to bring it together – think of it like giving a cat a quick pet, not kneading bread! Roll it out to about 1/2-inch thickness. Pro tip: Use a drinking glass if you don’t have a biscuit cutter!
Place your rounds on an ungreased baking sheet (they’ll stick less this way) and pop them in the oven for 12-15 minutes. You’ll know they’re done when the tops turn golden and your kitchen smells like heaven. Let them cool just enough so you don’t burn your fingers – about 5 minutes – then dig in!
Tips for Perfect Sweet Potato Biscuits
Here are my hard-earned secrets for biscuit success (learned through plenty of trial and error!):
- Butter rules: Keep it ice-cold! I even freeze mine for 10 minutes before using. Warm butter = flat biscuits.
- Gentle hands win: Overworking the dough makes them tough. Mix just until combined – lumps are your friends!
- Sweet potato texture: Roast instead of boiling your potatoes for deeper flavor, and let them cool completely.
- Storage smarts: Keep leftovers in an airtight container with a paper towel to absorb moisture. They’ll stay perfect for 2 days.
Follow these, and you’ll be the biscuit hero at every meal!
Variations for Sweet Potato Biscuits
Want to mix things up? Try adding 1/2 tsp cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced twist. Feeling fancy? Drizzle a simple honey glaze (just mix powdered sugar, honey, and a splash of milk) over the cooled biscuits. Trust me, it’s divine!
Serving Suggestions
Oh, the possibilities! These sweet potato biscuits shine brightest when they’re still warm – split them open and slather with honey butter for breakfast heaven. They’re incredible with sausage gravy or as the perfect sidekick to a big bowl of chili. My personal favorite? A drizzle of molasses and a pinch of flaky sea salt. Pure bliss!
Storing and Reheating Sweet Potato Biscuits
Here’s the good news – these biscuits stay delicious for days! Store them in an airtight container with a paper towel to absorb moisture (they’ll keep for 2 days this way). To reheat, pop them in a 350°F oven for 5 minutes or microwave for 15 seconds – just enough to bring back that fresh-baked magic!
Sweet Potato Biscuits Nutrition
Each golden-brown biscuit packs wholesome goodness! Here’s the nutritional breakdown per serving (1 biscuit):
- Calories: 180
- Fat: 9g (5g saturated)
- Carbs: 23g
- Fiber: 1g
- Sugar: 5g
- Protein: 3g
Small disclaimer – these values can vary slightly based on your specific ingredients and measurements. But compared to regular biscuits, you’re getting bonus vitamins from those sweet potatoes!
Frequently Asked Questions
Can I use canned sweet potatoes?
Absolutely! Just drain them well and mash thoroughly. But here’s my secret – roasted fresh sweet potatoes give way more flavor. If you do use canned, pick the ones packed in water, not syrup!
Can I freeze sweet potato biscuits?
You bet! Freeze them after baking and cooling completely. I wrap each one individually in foil, then toss them all in a freezer bag. To reheat, pop them straight from freezer to 350°F oven for 10-12 minutes – good as new!
Why are my biscuits dense instead of fluffy?
Two likely culprits: overworked dough (be gentle!) or expired baking powder (check that date!). Also, make sure your oven’s hot enough – a cold oven won’t give them that nice rise.
Can I make these gluten-free?
I’ve had success swapping in a 1:1 gluten-free flour blend. The texture changes slightly – they’re more tender-crumbed than flaky – but still delicious. Add an extra 1/4 tsp xanthan gum if your blend doesn’t include it.
Share Your Sweet Potato Biscuits
I’d love to hear how your biscuits turned out! Did you add any fun twists? Drop a comment below or tag me on social – nothing makes me happier than seeing your kitchen creations!
Print
Fluffy Sweet Potato Biscuits Recipe That Steals Hearts
- Total Time: 30 minutes
- Yield: 12 biscuits
- Diet: Vegetarian
Description
Fluffy and slightly sweet biscuits made with mashed sweet potatoes, perfect for breakfast or as a side dish.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 cup mashed sweet potatoes, cooled
- 1/3 cup milk
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Mix in mashed sweet potatoes and milk until a soft dough forms.
- Turn dough onto a floured surface and knead lightly.
- Roll out to 1/2-inch thickness and cut into rounds with a biscuit cutter.
- Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Notes
- Use cold butter for flakier biscuits.
- Do not overwork the dough to keep the biscuits tender.
- Leftover biscuits can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
