Genuine mashed sweet potatoes take these fluffy Sugary Food Potato Biscuits to an entire brand-new level of inflammation. These simple homemade biscuits are sweet, flaky, and melt-in-your-mouth, best with honey butter or pimento cheese!

Tender and Flaky Sugary Food Potato Biscuits

If there ever was a must-bake biscuit recipe, I believe I have actually discovered it. Which’s stating something since biscuits are sort of a thing around here. I like my conventional Frying pan Biscuits, which constantly belong on my table whether it’s weekend breakfast or Thanksgiving supper.

Including sweet potato to the mix was an unanticipated twist I never ever understood I required. I took a trip to North Carolina not too long earlier and Sugary food Potato Biscuits were on the menu at a dining establishment we checked out. They were so fantastic that I understood I required to recreate them athome And now they have actually certainly entered into our routine rotation!

This easy biscuit recipe has a subtle, alluring sweet taste from the sweet potatoes and a tip of sugar. They’re best all year long, however in the fall time these will be additional scrumptious with a pinch of pumpkin pie spice!

Why You’ll Love This Biscuit Recipe

These tender sweet potato biscuits will alter your life. Here’s why:

  • Easy. These sweet potato biscuits are the most convenient to make with just 5ingredients Utilizing self-rising flour implies there’s no requirement for extra leavening.
  • Versatile. Homemade biscuits make the best side meal for breakfast, lunch, and supper! Work up a batch of soft sweet potato biscuits for the vacations, or whenever of the year.
  • Sugary food, comfortable taste. Mashed sweet potato brings a special, comfortable taste and beautiful orange color to buttermilk biscuits. These are best for fall baking! You might even spice them up with cinnamon or nutmeg, see even more on for simple variations.

What You’ll Require

You can count the ingredients for these sweet potato biscuits on one hand! I describe them listed below. Make sure to scroll to the recipe card listed below the post for the complete ingredients and recipe information.

  • Flour and Sugar: For this biscuit recipe, I utilize self-rising flour and routine granulated sugar. Including a little sugar makes these a little sweeter, and increases the taste of the sweet potatoes.
  • Butter: Ensure to utilize cold, salted butter. Sufficing into cubes will make it simpler to combine with the other biscuitingredients I likewise like to brush the tops of newly baked sweet potato biscuits with a little extra melted butter.
  • Mashed Sugary Food Potatoes: You’ll require about 2 medium-sized fresh sweet potatoes, prepared, cooled, and mashed prior to your start. See listed below for preparation notes!
  • Buttermilk: Like your butter, you’ll desire your buttermilk cold from the refrigerator. If you do not have buttermilk, it’s simple to make your own.

Preparing the Sugary Food Potatoes

Prior to you make your biscuits, you’ll require some mashed sweet potatoes. This is simple to do by boiling them on the range, roasting the sweet potatoes in the oven, or preparing the sweet potatoes in the microwave. These biscuits are likewise a terrific method to consume remaining baked sweet potatoes.

My favored approach is baking the sweet potatoes. Merely scrub your sweet potatoes tidy and bake them in the oven at 400ºF for 45-55 minutes, till they’re soft.

Whichever method you tackle cooking your sweet potatoes, as soon as they’re done, squeeze them out of their coats and utilize a fork to mash them. Ensure that you enable the puree to cool entirely prior to making your biscuits.

How to Make Sugary Food Potato Biscuits

This recipe makes sufficient dough to easily fit 10 biscuits inside a 12-inch cast iron frying pan (see my suggestions listed below and the recipe card for notes on other sizes). While your oven pre-heats to 450ºF, grease your frying pan, and after that get going on the biscuit dough:

  • Integrate the butter and dry ingredients. Blend the flour and sugar together, then cut in the cold butter cubes. You can do this utilizing 2 forks, or a pastry mixer. You desire the mix to be crumbly with little pieces of butter throughout.
  • Include the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then integrate this with the dough. Do your finest to not exhaust the biscuit dough. We desire all those little pockets of butter to remain undamaged for tender, flaky biscuits.
  • Knead. Now, on a floured surface area, fold the dough over itself a couple of times to produce the layers. Then, utilize your hands to push the dough out into a disc (go for about 1 1/2 inches thick).
  • Forming the biscuits. Lastly, eliminated the dough utilizing a round biscuit cutter, and organize the biscuits inside your greased frying pan. It’s great if the biscuits are touching the pan.
  • Bake. Pop those children into your preheated oven. Bake the biscuits for 20-25 minutes, till they’re golden, then take them out, brush the tops with melted butter, and serve.

Tips for the very best Biscuits

If you watch out for making your own biscuits, I have actually got your back. As soon as upon a time, I was no complete stranger to the worry of my homemade biscuits ending up like hockey pucks, too! However I assure, with a little practice, this recipe, and some useful suggestions listed below, you’re going to accomplish.

  • Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are important for the very best flaky biscuits. This is why it’s likewise crucial to cool your mashed sweet potatoes entirely prior to including them to the dough.
  • Do not exhaust the dough. It deserves duplicating, however ensure that you do not manage the dough excessive when blending and kneading. Exhausting triggers the gluten in the dough, which causes thick biscuits.
  • Do not twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which avoids them from expanding. Rather, press the cutter securely into the dough.
  • Various frying pan sizes: You can make these sweet potato biscuits in a 10-inch frying pan, though you’ll have 2 biscuits left over. If you ‘d like, you can bake the additional 2 in a smaller sized baking pan at the very same time. Additionally, bake your biscuits in 2 8-inch frying pans.
  • Attempt including spices. For an even cozier fall or vacation spin on these sweet potato biscuits, why not attempt including cinnamon, nutmeg, or combined spice to the dough. The spices play off of the sweet potato completely!

Typical Concerns

What’s the trick to light and flaky biscuits?

The very first secret to flaky biscuits is coldingredients Keep your ingredients in the refrigerator till you’re all set to utilize them, and if you’re baking in a warm kitchen area, cool your biscuits prior to you bake them. Another guideline is to not exhaust the dough, as this yields a difficult, thick biscuit.

Can I utilize canned sweet potato puree?

If you’re pushed for time, yes, it’s great to make these biscuits with canned sweet potato puree. I suggest passing canned puree through a great mesh screen to drain pipes any excess water.

Sweet potato biscuits stacked in a pile on a white platter.

What to With Serve Sugary Food Potato Biscuits

These sweet potato biscuits make fantastic breakfast biscuits, heated up and spread out with a pat of butter. I like to sprinkle mine with maple syrup or honey. Obviously, old-fashioned biscuits of any kind are a timeless side for Southern cooking! Attempt these concepts:

How to Shop and Reheat Leftovers

Shop remaining sweet potato biscuits airtight at space temperature level for as much as 3 days. Reheat these biscuits in the oven for a couple of minutes, or in the toaster.

Can I Freeze Sugary Food Potato Biscuits?

Yes! The baked and cooled biscuits can be saved in an airtight container or freezer bag and kept frozen for as much as 3 months. Thaw your biscuits in the refrigerator or at space temperature level prior to reheating and serving.

More Homemade Biscuit Recipes


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Genuine sweet potatoes bring scrumptious inflammation and taste to homemade Sugary Food Potato Biscuits! These flaky biscuits are best for breakfast or as a side meal.

  • 3 cups self-rising flour
  • 2 tablespoons granulated sugar
  • 1/2 cup cold salted butter, cut into little cubes
  • 1 1/2 cups cold prepared and mashed sweet potatoes (about 2 medium sweet potatoes)
  • 3/4 cup cold buttermilk
  • 2 tablespoons salted butter, melted

  1. Preheat your oven to 450 ° F. Coat a 12-inch cast iron frying pan with butter (* see pointer # 1). Reserve.
  2. In a big bowl, blend together the self-rising flour and sugar. Utilizing a pastry mixer or more forks, cut in the cold butter till the mix is crumbly and the butter remains in pea-sized pieces in the mix. Reserve.
  3. In a little bowl, stir together mashed sweet potatoes and buttermilk. Include this mix to the flour mix and stir to integrate. The dough should not be either too sticky or too dry. If it’s too dry include a splash of buttermilk, or If the dough is really sticky include a tablespoon more flour (see pointer # 2). The technique is to not manage the dough excessive, as you desire the cold butter pieces to stay. This is what will make your biscuits additional flaky.
  4. Transfer the dough to a gently floured counter and knead by folding the dough over on itself 4– 5 times. This is what produces layers. Press the dough into a 1 1/2- inch disk.
  5. Utilizing a 3-inch round biscuit cutter cleaned with flour (see pointer # 3), eliminated biscuits and organize them in the cast iron frying pan (they will touch in the pan, this is great). Utilize all the dough.
  6. Bake biscuits for 20– 25 minutes, or till golden brown and prepared through.
  7. Get rid of the pan from the oven and right away brush with melted butter.


  • Suggestion # 1: If you do not have a 12-inch frying pan you can make these in a 10-inch frying pan however will have dough left over for 2 biscuits. Or you can utilize 2 8-inch frying pans
  • Suggestion # 2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
  • Suggestion # 3: Do Not Twist the Biscuit Cutter. Strongly push the cutter down into the dough, however do not really twist. Twisting the biscuit cutter seal the edges of the biscuits and they for that reason will not increase as high.

Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits

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