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Sweet potato biscuits are tender and delicious, can be sweet or savory, and are a southern favorite at weddings, football games, wedding and baby showers, and holiday gatherings.
Sweet potato biscuits are one of my favorite things to make for a football tailgate or when loading a friend up with some ministry meals.
These biscuits are easy to make, are super versatile, and everyone loves them! Make savory sweet potato biscuits by stuffing them with salty sausage or slather them with a sweet cinnamon honey butter to make for an incredibly sweet treat.
Either way you choose to groove, once you learn how to make these sweet southern treats, I can guarantee you’ll be making them every chance you get.
How to Make Homemade Biscuits
There are many different sweet potato biscuit recipes, but the main rules for all southern biscuit making still apply:
- Keep your ingredients ice cold: The small pockets of ice cold butter that swim throughout the biscuit dough will melt in the oven, therby helping to create those delicious flaky biscuit layers everyone loves. My mama and grandmama always kept their flour in the fridge and popped the butter in the freezer for 5-10 minutes right before making biscuits, just to ensure all of the ingredients would stay niiiiiice and cold.
- Don’t overwork your dough: Once the liquid hits the flour, try to mix your sweet potato biscuits as little as possible. If worked too much, the gluten will release from the flour, and your sweet potato biscuits will become like little orange hockey pucks. Nobody likes that, ammirite?!?
- Don’t twist the Biscuit Cutter: Don’t twist the biscuit cutter when making biscuits!!! When cutting out the biscuits, firmly press the cutter down into the dough, but do not twist to release the biscuit! Doing so will seal the edges of the biscuit and will prevent them from rising.
Sweet Potato Biscuits Recipe
These sweet potato biscuits are thick and fluffy, silky smooth, and downright delicious. Sweetened with a hint of cinnamon and a touch of maple syrup, these beauties are an absolute must for your recipe repertoire.
You only need a few ingredients to make these biscuits over the top!
- Sweet Potatoes
- Unsalted Butter
- Brown Sugar
- Maple Syrup (optional)
- Flour (can use self rising)
- Baking Powder
- Pumpkin Pie Spice (optional)
A couple of things to note here:
- I like to add brown sugar to my recipe because I believe it pairs better w/ the sweet potato and produces a better flavor than standard sugar.
- You can also use self-rising flour however if you do, make sure to leave out the baking powder and salt. I’ve also found self-rising flour doesn’t make sky high biscuits.
- I add two optional ingredients to my biscuits. These can be left out, but I don’t recommend it. I believe these two ingredients are what makes this recipe different than all others and what takes it over the top.
Serve Homemade Biscuits With…
Garlic Roasted Pork Loin
Sheet Pan Brown Sugar Pork Chops w/ Apples & Green Beans
Mixed Berry Cobb Salad
Butternut Squash Chicken Tortilla Soup
Autumn Harvest Soup w/ Candied Cranberries
Slow Cooker Brisket Chili
Southern Sweet Potato Biscuits
For the Sweet Potato Biscuits:
- 1 large or two medium sweet potatoes cooked, cooled, & skin removed, enough for 1 cup
- 2 tbsp pure maple syrup or more milk
- 2-3 tbsp milk of choice
- 2 cups all purpose flour plus more for sprinkling
- 1 tbsp baking powder
- 1 tsp sea salt
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 2 tbsp brown sugar
- 6 tbsp unsalted butter frozen
- Preheat the oven to 425 degrees F and line a baking sheet w/ parchment paper. Set aside.
- In a medium bowl, mash together the sweet potato, maple syrup, and 3 tablespoons of the milk until well combined. Set aside.
- In a separate bowl, combine flour, baking powder, salt, pumpkin pie spice, cinnamon, and brown sugar and whisk until well incorporated. Using a box grater, grate the butter into the flour mixture then, using clean hands, gently blend the butter bits into the flour until it's the size of small peas.
- Add the sweet potato mixture to the flour mixture and gently mix until combined. Drizzle in the additional milk, one tablespoon at a time, until the dough is just moistened and holds together. You may need some of it, all of it, or none of it at all.
- Sprinkle countertop or work surface with flour and dump out the dough. Knead the dough 2-3 times until it comes together. Roll the dough into a 8" circle. Fold in half and then fold in half again. Lightly roll the dough into another 8" circle. Fold in half and then fold in half again. Lightly roll out the dough one last time to 1/2" to 3/4" thickness
- Using a 2" round biscuit cutter or a lightly floured glass, cut out biscuits by pressing down into the dough and pulling straight up. Do not twist the cutter at all. Reform leftover dough to cut the remaining biscuits.
- Add the biscuits to the prepared baking sheet, a few inches apart, and bake for 12-14 minutes or until the bottoms are lightly golden and the biscuits are firm and cooked through.