Try these flaky, fluffy sweet potato biscuits for Thanksgiving or any cozy meal. They come together in about 30 minutes with just seven ingredients, making them an easy and flavorful addition to holiday prep.
I usually reach for classic buttermilk biscuits, but adding sweet potato purée gives these a seasonal Southern twist. The purée keeps the biscuits tender and lends a warm orange color and subtle sweetness.
Why You’ll Love This Recipe
- Only 7 ingredients. Simple pantry staples plus sweet potato purée are all you need.
- Ready in under 30 minutes. Quick to mix and bake, perfect for busy mornings and holiday sides.
- Sweet or savory. Enjoy them with maple syrup and jam for breakfast or alongside savory mains.
- Seasonal side. A great addition to Thanksgiving or any fall menu.
- Uses leftovers well. Perfect for using extra mashed or puréed sweet potatoes from holiday meals.
Ingredient Notes
- Sweet potato purée: Peel, chop and boil a medium sweet potato until tender, then mash and cool.
- Buttermilk: Use cold buttermilk for a tender crumb.
- Butter: Cold, unsalted butter cut into pieces yields the flakiest biscuits.
- Brown sugar: Light brown sugar complements the sweet potato; dark brown also works.
- Baking powder: Make sure it’s fresh so the biscuits rise properly.
See the recipe card below for exact measurements.
Recipe Variations
Add spices. Stir 1 teaspoon cinnamon and 1/2 teaspoon ground nutmeg or ginger into the dry ingredients for warming fall flavors.
Make them savory. Add 1 teaspoon dried thyme or tarragon and 1/2 teaspoon garlic powder to the dry mix for a savory biscuit that pairs well with sandwiches or roasted meats.
Brown butter and sage. Brown 4 tablespoons of butter, add a few fresh sage leaves until the butter turns nutty and fragrant, then brush over baked biscuits.
Double the batch. Easily double the recipe when feeding a crowd or preparing extras to freeze.
How to Make Sweet Potato Biscuits
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Whisk together the flour, brown sugar, baking powder, and salt. Cut cold butter into the dry mix with a pastry cutter until it resembles coarse crumbs.
- In a separate bowl, whisk the sweet potato purée and cold buttermilk. Add to the flour mixture and stir until just combined. Add extra buttermilk or flour, 1 tablespoon at a time, if the dough is too dry or too wet.
- Turn the dough onto a lightly floured surface, fold a few times, and press into a 1-inch-thick disc. Use a floured 3-inch biscuit cutter to cut biscuits and place them about 1 inch apart on the prepared sheet.
- Bake at 425°F for 18–22 minutes, until golden. Brush with melted butter and serve warm.
Expert Tips
Keep ingredients cold. Cold butter and buttermilk help create flaky layers.
Watch dough consistency. The dough should be drier than cookie dough but moist enough to hold together. Adjust with small amounts of flour or buttermilk as needed.
Don’t overwork the dough. Fold a few times to combine; over-kneading makes dense biscuits.
Start with a hot oven. A high temperature gives a good rise. Placing biscuits close together on the sheet helps them rise taller.
Make Ahead and Storage Tips
Make ahead: Assemble the dough and cut biscuits, then wrap and refrigerate up to 48 hours or freeze up to 3 months. Add 2–3 minutes to the baking time when baking from frozen.
Store: Keep baked biscuits in an airtight container at room temperature up to 3 days; they are best the day they’re baked.
Freeze: Cool baked biscuits completely, then wrap and store in a freezer bag or airtight container for up to 3 months.
Recipe FAQ
Yes. Stir 1 1/2 teaspoons white vinegar into a 1/2 cup measure, then add whole milk to the 1/2 cup line. Let sit 10 minutes before using.
Peel and chop a sweet potato into even pieces, boil until tender, drain, and mash with a potato masher or food processor. Cool completely before using.
Yes—use plain purée, not pie filling. Pat canned purée dry to remove excess liquid and add a bit more flour to the dough if needed.
They’re excellent with herb, maple, or honey butter and complement soups, stews, chili, fried chicken, or breakfast sandwiches.
Related Recipes
Looking for more fall recipes? Try these next!
Easy Sweet Potato Cupcakes with Marshmallow Frosting
Slow Cooker Sweet Potato Chili
Pumpkin Scones (Starbucks copycat recipe)
Easy Cornbread Muffins (ready in 20 minutes!)
Did you love this recipe? Please leave a rating in the recipe card below and consider leaving a comment if you tried it.
Sweet Potato Biscuits (quick and easy)
Ingredients
- 1 2/3 cups (208 g) all-purpose flour
- 3 tablespoons (38 g) light brown sugar
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (2 g) salt
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup (220 g) sweet potato purée
- 1/2 cup (120 ml) cold buttermilk
- 1 tablespoon (15 ml) melted butter for brushing
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Whisk sweet potato purée and buttermilk in a separate bowl. Stir into the dry mixture until just moistened. Adjust with more buttermilk or flour, 1 tablespoon at a time, if needed.
- Turn dough onto a lightly floured surface, knead 3–4 times, and pat to 1-inch thickness. Cut with a floured 3-inch biscuit cutter and place biscuits 1 inch apart on the prepared sheet.
- Bake 18–22 minutes until golden. Brush with melted butter and serve warm.
Notes
Homemade purée: Peel and cut a medium sweet potato into chunks, boil until tender, drain, mash well and cool completely before using. If using canned purée, pat dry to remove excess moisture and add a little extra flour if needed.
Pro tip: Placing biscuits close together on the sheet helps them rise vertically.
Storage: Store baked biscuits at room temperature in an airtight container up to 3 days or freeze up to 3 months.
Make ahead: Cut dough into biscuits, wrap and refrigerate up to 48 hours or freeze up to 3 months.
Calories: 268kcal
Carbohydrates: 33g
Protein: 4g
Fat: 14g