There is something utterly comforting about warm, fluffy biscuits with a subtle hint of autumnal sweetness, and that is exactly what you get with this Sweet Potato Biscuits Recipe. Each bite offers a tender crumb infused with the cozy flavors of cinnamon and nutmeg, while the mashed sweet potato adds beautiful moisture and a lovely golden glow. Whether you’re serving these for breakfast, alongside a hearty stew, or just because you want a little extra joy on your plate, this recipe is a treasure that’s both simple and show-stopping.
Ingredients You’ll Need
The magic of this Sweet Potato Biscuits Recipe lies in its humble yet thoughtfully chosen ingredients. Each one plays a key role, working together to create the perfect texture, flavor, and color that make these biscuits so irresistible.
- 2 cups all-purpose flour (240 grams): The base that ensures a tender yet sturdy biscuit structure.
- ¼ cup brown sugar (53 grams): Adds a mild sweetness and helps deepen the biscuit’s color.
- 2 teaspoons baking powder (8 grams): The essential leavening agent that guarantees a light, flaky rise.
- ½ teaspoon ground cinnamon: Infuses a warm, spicy note that complements the sweet potato beautifully.
- ¼ teaspoon ground nutmeg: Adds an earthy, subtly sweet spice to boost flavor complexity.
- ½ teaspoon kosher salt: Balances and enhances all the other flavors perfectly.
- 6 tablespoons unsalted butter (85 grams): Gives the biscuits their tender, flaky layers and rich taste.
- ⅔ cup whole milk (151 grams): Provides moisture to bind everything together and keep the crumb soft.
- ¾ cup mashed sweet potato (170 grams): The star ingredient that brings luscious moisture, natural sweetness, and a vibrant hue.
How to Make Sweet Potato Biscuits Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F so it’s hot and ready to bake your biscuits to golden perfection. A well-heated oven is key to that lovely rise and crisp exterior that makes biscuits so delightful.
Step 2: Combine the Dry Ingredients
In a large bowl, mix together the all-purpose flour, brown sugar, baking powder, ground cinnamon, nutmeg, and kosher salt. This blend is where the foundation of flavor and texture begins to build.
Step 3: Incorporate the Butter
Using the large holes on a cheese grater, grate the cold unsalted butter directly into the flour mixture. This method ensures uniform butter pieces that will melt during baking to create flaky layers. Then, work the butter into the dry ingredients with your hands until the texture resembles coarse crumbs.
Step 4: Mix the Milk and Mashed Sweet Potato
Whisk together whole milk and the mashed sweet potato until smooth. This creamy combo not only adds moisture but also infuses the dough with vibrant color and gentle sweetness. Pour this into the dry mix and stir just until combined—don’t overmix to keep the biscuits tender.
Step 5: Fold the Dough for Flakiness
Turn the sticky dough out onto a floured surface. Fold it in half 3 to 4 times, pressing down gently with your palm after each fold. This technique helps develop flaky layers that are characteristic of a great biscuit.
Step 6: Roll Out the Dough
With a rolling pin, gently roll your dough to about 1 to 2 inches thick. The thickness ensures your biscuits will be fluffy and soft inside while baking to a golden crust on the outside.
Step 7: Cut the Biscuits
Use a round cookie cutter or even the rim of a glass to cut out approximately 10 biscuit rounds. Passing the cutter straight down without twisting helps maintain the biscuit’s rise during baking.
Step 8: Bake and Enjoy
Place the biscuit rounds on a baking sheet and bake them for 17 to 18 minutes until they turn beautifully golden brown. The aroma filling your kitchen will be irresistible, and you’ll know your Sweet Potato Biscuits Recipe is ready to enjoy!
How to Serve Sweet Potato Biscuits Recipe
Garnishes
These biscuits shine on their own, but a pat of salted butter or a drizzle of honey takes them to the next level. For a savory twist, add a spread of herb-infused cream cheese or a dollop of tangy sour cream paired with chives. The subtle sweetness of the biscuits means they pair wonderfully with both sweet and savory toppings.
Side Dishes
Sweet Potato Biscuits Recipe are so versatile you could serve them alongside your favorite hearty soups like creamy tomato basil or spicy chili. They also complement dishes like roasted chicken, country ham, or even scrambles and eggs for breakfast. Their soft, melt-in-your-mouth texture soaks up gravies and sauces beautifully.
Creative Ways to Present
For a festive brunch or holiday table, stack the biscuits like a tiny cake and layer with whipped honey butter in between. Or turn them into mini sandwiches filled with pulled pork, cheese, or roasted veggies. You can also brush the tops with maple syrup before baking for a shiny, sweet finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Keeping them covered helps maintain their softness without turning them soggy.
Freezing
Sweet Potato Biscuits Recipe freeze beautifully. Wrap each biscuit individually in plastic wrap, then place them into a freezer bag or container. They will stay fresh for up to 2 months and give you a quick, cozy treat anytime you want.
Reheating
To reheat, unwrap the biscuits and warm them in a 350°F oven for about 10 minutes until heated through and slightly crisp on the outside. You can also microwave them for 20 to 30 seconds if you’re in a hurry, but the oven method gives the best texture.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s mashed well and drained if it’s too wet, so your dough doesn’t become too sticky. Fresh sweet potato tends to have a brighter flavor, but canned is a convenient shortcut.
What if I don’t have a rolling pin?
No worries! You can use a clean bottle or your hands to gently pat and flatten the dough to the right thickness. Just be careful not to overwork it to avoid tough biscuits.
Can I substitute the whole milk?
Yes, you can use buttermilk, half-and-half, or even a non-dairy milk like almond or oat milk. Each will slightly change the flavor and texture, but your biscuits will remain delicious.
Why is it important not to twist the biscuit cutter?
Twisting the cutter seals the edges and prevents the biscuits from rising properly. Pressing straight down helps them lift evenly and maintain their fluffy texture.
Can I add mix-ins like nuts or herbs?
Definitely! Chopped pecans, fresh herbs like rosemary, or even a handful of dried cranberries would be fantastic additions. Just fold them into the dough gently before cutting your biscuits.
Final Thoughts
There is truly something special about making a batch of these Sweet Potato Biscuits Recipe and sharing them with the people you love. The balance of warmth from spices, the tender crumb, and the subtle sweetness make them an all-time favorite in my kitchen. I hope you give this recipe a try soon—it’s the kind of biscuit that turns an ordinary meal into a heartfelt moment of comfort and joy.
Print
Sweet Potato Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 10 biscuits
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Biscuits are tender, fluffy, and lightly sweetened with mashed sweet potatoes and brown sugar. Perfectly spiced with cinnamon and nutmeg, these biscuits offer a delightful twist on a classic biscuit recipe. Ideal for breakfast or as a side, they’re simple to prepare and bake in under 40 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ¼ cup brown sugar (53 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Wet Ingredients
- 6 tablespoons unsalted butter (85 grams, ¾ stick)
- ⅔ cup whole milk (151 grams)
- ¾ cup mashed sweet potato (170 grams, from 1 small sweet potato)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready when your biscuits are shaped.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt. Stir these together until well incorporated.
- Incorporate Butter: Grate the cold unsalted butter using the large holes of a cheese grater. Work the grated butter into the dry ingredients using your hands, rubbing it in until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk and mashed sweet potato until smooth. Pour this mixture into the flour and butter mixture and stir gently to combine into a shaggy dough.
- Fold the Dough: Transfer the dough onto a floured surface. Fold it in half 3 to 4 times, pressing down gently to flatten after each fold to develop layers and improve biscuit texture.
- Roll Out Dough: Using a rolling pin, roll the dough to about 1- to 2-inch thickness, ensuring an even surface for cutting.
- Cut Biscuits: Use a round cookie cutter or the rim of a glass to cut out 10 biscuit rounds. Place them on a baking sheet, keeping the rounds close but not touching.
- Bake: Bake the biscuits in the preheated oven for 17 to 18 minutes, or until they are golden brown on top and cooked through. Remove from the oven and allow to cool slightly before serving.
Notes
- Make sure the butter is very cold before grating to ensure proper flakiness.
- Do not overmix the dough once the milk and sweet potato are added to avoid tough biscuits.
- Folding the dough helps create light, flaky layers.
- Serve warm with butter, honey, or your favorite jam for best taste.
- You can substitute whole milk with buttermilk for a tangier flavor if desired.
