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Sweet potato biscuits with apple butter

Sweet Potato Biscuits

Samantha Wozniak
These homemade sweet potato biscuits are soft, fluffy, and made from scratch with simple ingredients. Perfect for fall meals, soups, or with apple butter.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dinner, Side Dish, Soup
Cuisine American
Servings 12 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
Keyword breads, sweet potato biscuits