Go Back
–+ servings
Sweet Potato Biscuits

Deliciously Fluffy Sweet Potato Biscuits for Cozy Mornings

Enjoy these Sweet Potato Biscuits that combine buttery goodness with the sweetness of roasted sweet potatoes, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 biscuits
Course: Breakfast
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3/4 cup Mashed Sweet Potato Can substitute with canned sweet potato puree.
  • 2 cups All-Purpose Flour King Arthur gluten-free flour can be used.
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Table Salt Kosher salt can be used as an alternative.
  • 1/4 cup Unsalted Butter Vegan butter is a suitable substitute.
  • 3/4 cup Milk Use unsweetened soy milk for a non-dairy option.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Pastry Cutter
  • Biscuit Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Roast a large sweet potato for 45-60 minutes until tender, then mash until you have about ¾ cup of puree.
  2. In a mixing bowl, sift together the flour, baking powder, and salt. Mix thoroughly.
  3. Cut the butter into the flour mixture until it resembles small crumbs.
  4. Add the mashed sweet potato and milk, stirring gently until just combined.
  5. On a floured surface, pat the dough to ½ inch thick, fold over 4-5 times, and cut into rounds.
  6. Bake at 425°F (220°C) for 12-15 minutes until golden.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 2500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They can be frozen for 3 months.

Tried this recipe?

Let us know how it was!