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Sweet Potato Biscuits

Fluffy sweet potato biscuits stacked on a white plate, with a soft golden-brown crust.
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These fluffy and buttery Sweet Potato Biscuits are a Southern classic made with sweet potato purée, buttermilk, and a handful of pantry staples. Ready in under 30 minutes, they make the perfect side dish for any meal or holiday gathering.

Ingredients

Scale
  • 1 ⅔ cups (208 g) all-purpose flour
  • 3 tablespoons (38 g) light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) cold, unsalted butter, cut into ½-inch pieces
  • 1 cup (220 g) sweet potato purée
  • ½ cup (120 ml) cold buttermilk
  • 1 tablespoon melted butter, for brushing

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk sweet potato purée and cold buttermilk until smooth.
  5. Stir the wet mixture into the dry ingredients until just combined. Add more buttermilk 1 tablespoon at a time if too dry.
  6. Turn dough onto a floured surface and knead 3–4 times. Shape into a 1-inch thick disc.
  7. Cut dough with a 3-inch biscuit cutter and place biscuits 1 inch apart on the prepared baking sheet.
  8. Bake for 18–22 minutes until golden brown.
  9. Brush tops with melted butter and serve warm.

Notes

  • Use fresh, orange-fleshed sweet potatoes for best flavor and texture.
  • For homemade purée, roast or boil and mash sweet potatoes until smooth.
  • Do not overmix the dough to maintain flakiness.
  • Place biscuits close together on the tray to encourage vertical rise.
  • Store unbaked dough in the freezer for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/sweet-potato-biscuits-dessert-recipe/