These sweet potato biscuits are definitely the best out there. Adding sweet potatoes gives you not only a huge nutrition boost, but it adds to the moist inside of the biscuit while keeping the bite crisp on the outside.
Check out this post for our favorite way to cook sweet potatoes.
These quick and easy sweet potato biscuits are a long-time family favorite. They are simple to make, have veggies hiding in them, are a gorgeous light orange, and are always a big hit with the whole family. You are going to love them too, I just know it!
How to Make Sweet Potato Biscuits
First, let’s talk about what kind of flour to use in a biscuit. You can use all-purpose flour, a mixture of half all-purpose flour and half whole wheat or all whole wheat flour. If you are going to use 100% whole wheat flour I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries unlike traditional whole wheat flour that is ground from hard red wheat berries. The whole wheat pastry flour yields to a much softer and fluffier biscuit. You can use traditional whole wheat flour but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…).
How do I Cook the Sweet Potato for Biscuits?
When it comes to the sweet potato this is a great way to use leftovers. If you baked a few earlier in the week this would be a great use for some of the extras. If you don’t have any sweet potatoes already cooked in the fridge, then you can peel and dice one up, cover it in a small saucepan with water, and then boil until fork tender. Drain the extra cooking water before mashing. One of my favorite ways to cook a sweet potato is in the crock pot or Instant Pot. I especially like it for sweet potato biscuits, because the sweet potato is incredibly moist and soft when cooked with either of those methods. You can microwave the sweet potato, but I have found that it comes out a little bit more dry and tough.
What To Serve with Sweet Potato Biscuits
These sweet potato biscuits are an excellent dinner side, that go perfectly with a honey butter on top. Some meal ideas that sweet potato biscuits are a great side for:
JambalayaSausage GravyChiliAs the crust top for chicken pot pieChicken fried steakCajun anythingWhite fish
I love to make a double batch and save half for the next morning. They are perfect as breakfast sandwiches with a fried egg and melted cheese in between two halves. No matter how you enjoy them they are delicious!
Can I Freeze Sweet Potato Biscuits?
You can definitely freeze sweet potato biscuits. And the cool thing is that you can freeze them before or after you bake them!
To Freeze Before: After your dough is cut into circles, place on a baking sheet lined with parchment. Freeze until hard (this takes about 2 hours). Transfer to an airtight container. When you are ready to bake, preheat your oven and then bake straight from frozen! Just add 3-4 more minutes onto your bake time.
To Freeze After: Transfer your biscuits from the baking sheet to a cooling rack. Once completely cooled, put in an airtight container and freeze. Will stay good in your freezer up to 3 months.
More Favorite Sweet Potato Recipes
1 medium sweet potato cooked1 1/2 cup flour, all-purpose1 tablespoon baking powder1 teaspoon salt6 tablespoons butter very cold1/2 cup buttermilk
Preheat the oven to 425 degrees. Line a baking sheet with parchment or a baking mat.
Remove the skin from your cooked sweet potato. My favorite method to cook sweet potatoes is the crock pot or Instant pot. This post tells you exactly how to do it. You will need about 3/4 cup of sweet potato.
In a medium mixing bowl combine the flour, baking powder, and salt. Use a whisk to combine.
Add the butter, and then using a fork or pastry blender, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
While the flour/butter mixture is cooling, mash your sweet potato and buttermilk together. You can use a food processor if you want it extra smooth.
Gently combine the sweet potato mash and the flour mixture, until it combines into a dough. If the mixture is crumbly and not sticking together, add more buttermilk 1 tablespoon at a time, until the dough comes together.
Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit cutter into 9 pieces.
Place the biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.
Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 209mg | Fiber: 1g | Sugar: 1g
Melissa cooks, confesses, and corrals chickens and children at Bless this Mess, where you can find healthy recipes (with some simple desserts included), a peak at her hobby farm, and the joys of raising five little ones, eight years old and younger. She’s got a whole lot of mess to bless!