Soft, Fluffy Biscuits Made with Homegrown Sweet Potatoes
These Sweet Potato Biscuits are one of my favorite ways to use the sweet potatoes we grow right here on our homestead. There’s something truly special about pulling sweet potatoes from the ground in late fall—after months of wondering what’s happening beneath the soil—and feeling grateful for whatever the harvest brings.
These biscuits are soft, fluffy, and lightly sweet, making them perfect any time of year, but especially cozy in the fall. I love serving them warm with homemade Slow Cooker Apple Butter, or alongside a hearty bowl of Beef and Bacon Chili. They’re simple, comforting, and made completely from scratch—just the way I like it.
Why You’ll Love These Sweet Potato Biscuits
- Made from scratch with simple pantry ingredients
- Soft, fluffy texture with natural sweetness
- A perfect way to use homegrown sweet potatoes
- Delicious for breakfast, dinner, or as a side
- Easy to customize and freezer-friendly
How to Serve Sweet Potato Biscuits
These biscuits are incredibly versatile. Try serving them:
- Warm with butter or homemade apple butter
- Alongside soups and stews, especially chili
- As a breakfast biscuit with eggs and bacon
- Split and topped with honey or jam
- As a side for holiday meals
Sweet Potato Biscuits
Ingredients
- 1 1/2 c. mashed sweet potatoes *see notes
- 2 tsp. apple cider vinegar
- 2/3 c. whole milk
- 3 c. unbleached all-purpose flour
- 2 tbsp. aluminum-free baking powder
- 1 tsp. pink Himalayan sea salt
- 10 tbsp. cold unsalted butter
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the mashed sweet potatoes, apple cider vinegar, and milk. Set aside.
- Add the flour, baking powder, salt, and cold butter to a food processor. Pulse until the butter is fully broken up and the mixture resembles a coarse, crumbly texture.
- Add the sweet potato mixture to the food processor and blend just until fully combined. The dough will be wet and sticky.
- Generously flour a clean work surface. Using a silicone spatula, transfer the dough onto the floured surface.
- Lightly flour the top of the dough and gently flatten it into a circle about 1/2-inch thick.
- Use a large biscuit or cookie cutter to cut out 12 biscuits.
- Transfer biscuits to a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 15 minutes, or until the tops are lightly golden.
- Let cool slightly, then slice in half and enjoy warm.
Notes
How to Prepare Mashed Sweet Potatoes
To prepare sweet potatoes for this recipe, microwave one large or two small sweet potatoes for about 10 minutes until soft. Let cool slightly, peel, and scoop out the flesh. The potatoes will mash naturally when fully cooked. You can also bake sweet potatoes in the oven at 400°F for 1 hour until tender.Biscuit Size Options
- Use a small biscuit cutter to make 24 smaller biscuits
- Baking time may need to be reduced slightly for smaller biscuits
Milk Options
Any type of milk works well, including non-dairy milk alternatives.Extra Flavor Tip
Brush melted butter over the tops of the biscuits before baking for extra color and flavor.Storage & Make-Ahead Tips
- Store biscuits in an airtight container for up to 4–5 days
- Reheat gently in the oven or toaster
- Biscuits can also be frozen for longer storage
Welcome to my Kitchen!
Hi, I’m Samantha — a self-taught home cook who loves creating everything from scratch. I enjoy experimenting in the kitchen, whether it’s trying something new or keeping meals simple and comforting. Many of my recipes are inspired by ingredients grown right on our homestead, bringing fresh flavors straight from the garden to the table. I also have a sweet tooth and love making treats, while always doing my best to keep things as wholesome and nourishing as possible.
Wow! These biscuits are sooo good! Thank you for sharing the recipe, my whole family loved them!