Sweet Potato Biscuits Bliss

These sweet potato biscuits are a little pillowy, a little flaky, and embarrassingly easy to make — the kind of thing that turns leftover mashed sweet potato into morning magic or a cozy side for dinner. They’re not fussy: butter, flour, a bit of sweet potato for moisture and flavor, and a quick bake until golden. What makes them special is that sweet potato adds a gentle sweetness and keeps the crumb tender so the biscuits stay soft for days (if they last that long).

My husband calls them “the miracle carbs” because he’ll eat three and still ask for more. Our kiddo paints butter on them like it’s modern art. They’ve become the weekend staple where I improvise: sometimes maple-drizzled for breakfast, sometimes split and filled with leftover greens and shredded chicken for lunch. Once I forgot to add a leavener and we ate dense little rounds while laughing — they still tasted good, but man, we learned to measure again.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

No-Bake Pumpkin Pie Recipe

DESSERT

Easy Almond Roca Recipe

DESSERT

Yule Log Sheet Cake Recipe

DESSERT

Buttermilk Apple Custard Pie Recipe

I once tried using pureed roasted yams straight from the oven — too watery. The trick is cooked, mashed, and cooled sweet potato so you don’t add extra steam to the dough. Also: cold butter is your friend. I’ve done the ridiculous thing of grating frozen butter when I forgot to chill it, and honestly, it worked (desperate times). Don’t overwork the dough; fold it a few times and pat it into a circle. Rustic edges = character.

Shopping Tips

– Produce/Fruit: Choose sweet potatoes that are firm with smooth skin and no soft spots; smaller ones are sweeter and mash more easily.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder expiry — old leavener = sad, flat biscuits.
– Dairy: Look for full-fat butter for the best flavor and flakiness; salted or unsalted works fine, just adjust salt in the dough.
– Fats & Oils: If you want to swap butter, use a high-quality vegetable shortening for flakiness or a mix of butter + oil for extra tenderness.
– Sweeteners: A little brown sugar or maple adds depth; if you skip it, the biscuits will be more neutral and better for savory uses.

Prep Ahead Ideas

– Mash the sweet potato a day or two ahead and keep it chilled in an airtight container so you can just scoop and mix at baking time.
– Cut butter into cubes and freeze or chill, then grate or pulse with your flour right before mixing to save time.
– Assemble biscuit rounds on a tray and freeze them uncooked separated by parchment; pop frozen ones straight into the oven with an extra minute or two.
– Store prepped mashed sweet potato in a shallow container for faster cooling and easier measuring.

✔Time-Saving Tricks

– Use leftover mashed sweet potato from dinner instead of roasting a new one.
– Grate cold butter on a box grater or pulse in a food processor to cut prep time.
– Warm oven and bake a large batch at once; biscuits reheat beautifully in a toaster oven for a minute or two.
– Don’t fuss with perfect rounds — drop biscuits are fast and tasty when you’re short on time.
– Let the oven do the heavy lifting: chill the dough briefly, then bake; you’ll get better lift with minimal hands-on time.

✔Common Mistakes

– Too-wet dough: I once stirred in hot sweet potato and the dough went past sticky into glue; let it cool and add flour gradually.
– Overworking: rolling and folding obsessively makes dense biscuits — I learned this after one crunchy batch.
– Old baking powder: flat biscuits are usually the first sign—test it in warm water if you’re unsure.
– Underbaking: pale middles mean soggy centers; give them until edges and tops are golden.
– Too much sugar: these are happier slightly sweet, not dessert-level sweet, unless you’re topping with maple and cream.

What to Serve It With

– Sauteed greens with garlic and lemon for a bright, bittersweet contrast.
– A bowl of smoky chili for dunking and soaking up sauce.
– Soft scrambled eggs and avocado for the most perfect breakfast sandwich.
– Honey butter or maple butter for pure, unapologetic indulgence.

✔Tips & Mistakes

– Use ice-cold butter and handle the dough as little as possible to keep layers.
– If dough feels sticky, chill it 10–15 minutes before cutting.
– Salt at the right time: add a little to the dough and taste any spreads before serving.
– If biscuits spread too thin, your oven might be too cool — give it a preheat head start.

✔Storage Tips

Store leftovers in an airtight container at room temp for 1-2 days or freeze for up to 3 months. Reheat in a toaster oven or oven to bring back crisp edges; the microwave will make them soft fast, which is okay if you want that pillowy texture. Cold biscuits? Totally fine for breakfast — split, smear with butter, and let the butter melt while you sip coffee. No shame in eating one straight from the fridge.

✔Variations and Substitutions

– Swap half the flour for whole wheat for a nuttier flavor (texture will be denser).
– Use maple syrup or brown sugar instead of granulated sugar for deeper flavor.
– Add chopped rosemary or thyme for savory biscuits, or cinnamon and nutmeg for a sweeter, fall vibe.
– Gluten-free: try a 1:1 gluten-free baking flour blend, but expect a slightly different crumb.
– Dairy-free: use a vegan butter stick or coconut oil, keeping in mind coconut will add its own flavor.

Frequently Asked Questions

Sweet Potato Biscuits Bliss

Fluffy, buttery biscuits kissed with sweet potato for a tender crumb and gentle sweetness. Serve warm with honey butter.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 10

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 2 tbsp granulated sugar
• ▢ 2.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.75 tsp fine salt
• ▢ 0.5 tsp ground cinnamon optional
• ▢ 6 tbsp unsalted butter, cold and cut into cubes
• ▢ 1.25 cup mashed sweet potato cooled
• ▢ 0.5 cup buttermilk cold
• ▢ 1 tbsp buttermilk for brushing tops
• ▢ 0.25 cup all-purpose flour for dusting

Instructions

Preparation Steps

• Heat oven to 425°F and line a baking sheet with parchment.
• Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
• Cut in the cold butter until the mixture looks like coarse crumbs with pea-size bits.
• Stir in mashed sweet potato and cold buttermilk just until a shaggy dough forms.
• Turn dough onto a lightly floured surface and gently bring it together without overworking.
• Pat into a 1-inch-thick slab, fold it over itself twice, then pat to about 3/4 inch thick.
• Cut biscuits with a 2 to 2 1/2-inch cutter, pressing straight down. Reroll scraps gently.
• Arrange close on the sheet, brush tops with buttermilk, and bake 12–15 minutes until golden.

Notes

For a savory twist, fold in 1/3 cup chopped toasted pecans or a pinch of chopped rosemary. Sweet finish: brush hot biscuits with melted butter and a drizzle of maple syrup. To make ahead, freeze cut biscuits on a tray, then bake from frozen at 425°F, adding 2–3 minutes. Leftovers reheat well in a 300°F oven for 6–8 minutes.

This recipe is an original creation inspired by classic Sweet Potato Biscuits Bliss flavors. All ingredient ratios and instructions are independently developed.