Fluffy Sweet Potato Biscuits in Just 30 Minutes

Oh, sweet potato biscuits—where have you been all my life? The first time I pulled a batch of these golden beauties out of the oven, the smell alone had my family hovering around the kitchen like hungry seagulls. That perfect balance of flaky layers and soft, pillowy centers? Absolute magic. And the best part? They’re barely sweet, letting the natural earthiness of the sweet potatoes shine through with just a hint of sugar to make them irresistible.

I stumbled onto this recipe years ago when I had leftover mashed sweet potatoes from Thanksgiving (you know how it goes—always too much!). Instead of letting them languish in the fridge, I folded them into biscuit dough on a whim. One bite, and we were hooked. Now, these biscuits are a year-round staple in our house—equally perfect smothered in honey butter at breakfast or served alongside a cozy bowl of soup for dinner. Trust me, once you try them, you’ll understand why my kids beg for them by name.

Why You’ll Love These Sweet Potato Biscuits

Oh, where do I even start? These biscuits are the lovechild of convenience and comfort—here’s why they’ll become your new obsession:

• Quick & easy: Whisk, fold, bake—done in 30 minutes flat. Even my teenager can make them (and trust me, that’s saying something).
• Naturally sweet: Just a whisper of sugar lets the sweet potato’s caramel-like goodness take center stage.
• Flaky magic: Cold butter + gentle folds = layers that shatter beautifully when you tear them open.
• Crazy versatile: Breakfast with jam? Yes. Side for chili? Absolutely. Midnight snack straight from the tin? No judgment here.

Seriously, they’re the edible equivalent of a cozy sweater—warm, comforting, and impossible to resist.

Ingredients for Sweet Potato Biscuits

Gather these simple ingredients—I promise you probably have most of them in your kitchen right now. But here’s the thing: quality matters, especially with the star of the show…

• 1 cup mashed sweet potatoes (cooled) – Roast them yourself for deeper flavor, or use leftovers (my secret weapon!)
• 1/4 cup unsalted butter, chilled and cubed – I stick mine in the freezer for 10 minutes before using—it makes all the difference for flakiness
• 2 cups all-purpose flour – Spoon and level it, friends! No packed flour here
• 1 tbsp baking powder – Check the date—old baking powder is the silent killer of fluffy biscuits
• 1 tbsp granulated sugar – Just enough to complement the sweet potatoes without making them dessert
• 1/2 tsp salt – The flavor booster—don’t skip it!
• 1/2 cup buttermilk, chilled – No buttermilk? See my quick fix in the substitutions section

See? Nothing fancy—just good, honest ingredients that transform into something magical. Now let’s get mixing!

How to Make Sweet Potato Biscuits

Alright, let’s get to the fun part—making these dreamy biscuits! Don’t let the layers intimidate you; I’ll walk you through each step. Just remember: cold ingredients and gentle hands are your best friends here. (And maybe a little patience—but only a little!)

Preparing the Dough

First, crank that oven to 425°F—hotter than usual, but trust me, it gives the biscuits their perfect rise. Line a baking sheet with parchment paper (no sticking disasters today, thank you).

Now, whisk together your dry ingredients—flour, baking powder, sugar, and salt—in a big bowl. Time for the butter! Drop in those icy cubes and start cutting them in with a pastry cutter or two knives. You’re aiming for pea-sized bits coated in flour—it should look like crumbly sand with little butter nuggets throughout. This is what creates those flaky layers!

Next, gently fold in the mashed sweet potatoes with a fork. They’ll turn the mixture this gorgeous orange hue. Slowly drizzle in the buttermilk while stirring just until the dough comes together. It’ll be shaggy and a bit sticky—perfect! Overmixing = tough biscuits, and we’re not about that life.

Shaping and Baking

Dump the dough onto a lightly floured surface and give it 3-4 gentle folds—like you’re tucking it into bed. No kneading! Then, pat or roll it out to about 1-inch thickness. Pro tip: If the dough sticks, sprinkle a bit more flour, but go easy—you want it tender.

Grab a 2.5-inch round cutter (or a glass in a pinch) and press straight down—no twisting! Twisting seals the edges and prevents rise. Arrange the rounds on your baking sheet, sides touching (they’ll help each other climb skyward). Bake for 12-15 minutes until puffed and golden, like little sunsets. That first whiff of caramelized sweet potato? Pure heaven.

Let them cool just enough so you don’t burn your tongue—though I won’t blame you if you can’t wait. Tear one open and watch the steam escape from those buttery layers. You did it!

Tips for Perfect Sweet Potato Biscuits

Listen, I’ve made my share of biscuit disasters—so learn from my mistakes! These tricks will guarantee bakery-worthy results every time:

• Keep everything cold: Chill your butter and buttermilk. Warm ingredients make flat, sad biscuits.
• Less is more: Mix the dough just until combined—overworking = hockey pucks.
• Thickness matters: Roll to 1-inch for ideal rise (too thin = dry, too thick = doughy centers).
• Golden rule: Bake until the tops are honey-colored—underbaked biscuits taste like raw flour.

See? With these little secrets, you’ll be the biscuit whisperer in no time.

Ingredient Substitutions & Notes

Life happens—sometimes you’re out of buttermilk or need a gluten-free version. No sweat! Here’s how to adapt without sacrificing flavor:

• No buttermilk? Mix 1/2 cup milk with 1.5 tsp vinegar or lemon juice. Let it sit for 5 minutes until slightly curdled.
• Gluten-free? Swap all-purpose flour 1:1 with a gluten-free blend (I like King Arthur’s).
• Dairy-free? Coconut oil works for butter—freeze it first! Use almond milk + vinegar for buttermilk.
• Canned sweet potatoes? They’ll work in a pinch—just drain well and blot excess moisture.

One golden rule: Whatever you substitute, keep it cold. Room temperature ingredients won’t give you those dreamy layers!

Serving Suggestions for Sweet Potato Biscuits

Oh, the possibilities! These biscuits are like the best supporting actor—they make everything else shine. Here’s how we love them:

• Breakfast royalty: Split warm, slather with honey butter, and watch it melt into every nook.
• Soup’s best friend: Dunk them into creamy broccoli cheddar soup or French onion soup—they’ll soak up flavors beautifully.
• Fried chicken sidekick: The slight sweetness plays perfectly with crispy, salty chicken.
• Standalone star: Honestly? They’re heavenly plain, fresh from the oven. No accompaniments needed.

My personal favorite? Toasted next day with a smear of orange marmalade. Don’t knock it till you try it!

Storing and Reheating Sweet Potato Biscuits

Here’s the good news: these biscuits stay delicious for days if you treat them right! Let them cool completely (if you can resist), then tuck them into an airtight container at room temperature. They’ll keep their magic for about 2 days—though in my house, they rarely last that long.

Want to recapture that just-baked glory? Skip the microwave (it makes them soggy). Instead, pop them in a 350°F oven for 5-8 minutes until warm and crisp again. Pro tip: Wrap them loosely in foil to prevent drying out. You’ll swear they’re fresh from the oven!

For longer storage, freeze the baked biscuits in a zip-top bag. When the craving hits, reheat frozen biscuits straight in the oven—just add a couple extra minutes. Easy as pie… or should I say, easy as biscuits!

Sweet Potato Biscuits Nutrition Information

Let’s keep it real—these are biscuits, not health food. But hey, sweet potatoes pack some nutrients! Per biscuit (based on 10 per batch), you’re looking at:

• 150 calories – Perfect for a little indulgence
• 6g fat (3.5g saturated) – Thank that glorious butter
• 22g carbs – Mostly from the sweet potatoes’ natural sugars
• 3g protein – A nice little bonus

Remember, these are estimates—your actual counts might vary slightly based on exact ingredients. But honestly? When they’re this delicious, who’s counting?

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?
Absolutely! Just drain them well and pat dry with paper towels—canned sweet potatoes tend to be wetter. You’ll get great results, though freshly roasted will give you deeper flavor. Either way, measure after mashing!

Why did my sweet potato biscuits turn out dense?
Ah, the dreaded biscuit hockey puck! Usually means one of three things: overmixed dough (stop as soon as it comes together), warm butter (keep it ice-cold), or old baking powder (check that expiration date). Next batch will be fluffier—I promise!

Can I make the dough ahead and bake later?
You clever baker! Yes—shape the dough, cut into rounds, then freeze unbaked on a tray. Once solid, transfer to a bag. Bake straight from frozen, adding 2-3 extra minutes. Fresh biscuits any time!

Share Your Sweet Potato Biscuits

Made these? I’d love to see! Snap a pic, tag me on social media, or leave a comment below. Your feedback makes my day—and maybe inspires my next recipe!

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