The Best Sweet Potato Biscuits Recipe

Sweet Potato Biscuits – Fluffy, Golden, and Full of Southern Comfort

These homemade Sweet Potato Biscuits are soft, buttery, and full of that sweet, earthy flavor that makes every bite taste like fall. Perfect for breakfast, brunch, or even dinner, these biscuits pair beautifully with everything from fried chicken to honey butter.

When I say these are melt-in-your-mouth good, I mean it. The combo of mashed sweet potato and tangy buttermilk gives the biscuits a dreamy texture that’s light, fluffy, and perfectly tender inside with just the right amount of crisp on the edges.

Ingredients and Why They Work

All-purpose flour forms the base and gives structure to the biscuits while keeping them light enough to rise beautifully. Brown sugar adds just a touch of sweetness that highlights the flavor of the sweet potatoes. Baking powder and baking soda work together to give these biscuits their lift and that irresistible fluff. Kosher salt balances the sweetness and brings out all the flavors. Unsalted butter is the magic ingredient—it creates those flaky, buttery layers that make biscuits so addicting. Sweet potato puree adds moisture, color, and a subtle sweetness that makes these biscuits extra special. Buttermilk brings tang and tenderness, reacting with the leavening agents to help the dough rise perfectly.

How to Make Sweet Potato Biscuits

Start by preheating your oven to 425°F—these biscuits bake best in a hot oven that helps them puff up fast. In a large mixing bowl, whisk together your flour, brown sugar, baking powder, salt, and baking soda until everything’s evenly combined.

Now grab your chilled butter. Grate it directly into the flour mixture using a box grater (or cut it into small cubes if you prefer). The goal is to coat those butter pieces with flour—this is what gives your biscuits those dreamy, flaky layers.

In a small bowl, mix together your cooled sweet potato puree and buttermilk until smooth. Pour this mixture into the flour and butter bowl and stir gently until just combined. The dough will look a little shaggy at first—that’s perfect. Overmixing will make your biscuits tough, so resist the urge to keep stirring.

Turn the dough out onto a lightly floured surface. Knead it about 8–10 times until it comes together—it should feel soft but not sticky. Shape the dough into a round disk and roll it out to about one inch thick.

Use a biscuit cutter (or the rim of a glass) to cut your biscuits as close together as possible. Place them in a round parchment-lined baking pan so they’re touching—this helps them rise taller and bake evenly. Gather the scraps just once, fold them over, and cut a few more biscuits (doing it more than once can make them dense).

Brush the tops lightly with melted butter before baking, then pop them in the oven for about 20–24 minutes until golden and fluffy. Once they’re out, you can brush them with a little more melted butter for that glossy finish. Serve warm with honey, jam, or a pat of butter.

I started making these biscuits one fall afternoon when my kids asked for “something cozy.” I had a leftover sweet potato sitting on the counter from dinner the night before and thought—why not? I mixed it into my biscuit dough, and when they came out of the oven, my kitchen smelled like heaven. The kids slathered them with honey butter, my husband ate his with fried chicken, and I knew I had a new family favorite. Now, these biscuits make regular appearances at breakfast tables, Thanksgiving spreads, and lazy Sunday brunches.

FAQs About Sweet Potato Biscuits

Can I use canned sweet potato? Yes, just make sure it’s plain mashed sweet potato, not sweet potato pie filling.
Do I need buttermilk? Buttermilk helps create that perfect tender texture, but if you don’t have any, you can make your own by adding a teaspoon of lemon juice or vinegar to regular milk.
Can I freeze these biscuits? Absolutely! Freeze before baking and pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.
How do I reheat leftovers? Reheat in the oven at 350°F for 5–7 minutes or pop them in the air fryer for a few minutes to bring back the crisp.
Can I make them ahead? Yes! Mix and cut the dough, then refrigerate overnight and bake fresh in the morning.

These biscuits are the best of both worlds—flaky like classic buttermilk biscuits but moist and flavorful thanks to the sweet potatoes. The brown sugar adds just the right sweetness, and the buttermilk gives them a tangy lift. They’re simple to make, versatile, and a total crowd-pleaser whether you’re serving them at breakfast, brunch, or dinner.

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