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+ servings

Sweet Potato Biscuits

Sweet potatoes give these biscuits a nice texture. The biscuits are never dry, have just the right amount of natural sweetness, and pair perfectly with red meats, chicken, or a vegetable plate.
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Course Side Dish
Cuisine Southern
Servings 8 people


  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 6 Tablespoons unsalted butter frozen
  • 3/4 cup buttermilk
  • 1 cup baked mashed sweet potato (about 1 medium to large potato)


  • Pre-heat oven to 400 degrees. Combine dry ingredients in a large bowl. In a separate bowl, mix milk and sweet potatoes until combined.
  • Cut frozen butter into small cubes and blend into the flour mixture using your fingers. Take care not to melt the butter (handle as little as possible). Add wet mixture into the dry and lightly mix dough with your hands to combine. Bring the mixture together and once together turn out onto a floured surface (the dough will look very shaggy). Press it into a 9 x 6 rectangle (approximately 2 inches thick). Cut the dough into rounds. Gather leftover dough, and repeat until you have 8 large biscuits. If you want a lot of small biscuits, roll dough out to 3/4 inch thickness and cut biscuits using the size cutter you would like.
  • Place biscuits in a skillet and bake until bottoms turn golden brown, about 12 - 15 minutes.
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