Fluffy Sweet Potato Biscuits Recipe Ready in Just 15 Minutes

Oh, sweet potato biscuits – my absolute weakness! These golden little clouds are everything you love about traditional biscuits, but with a secret twist. That gorgeous orange hue isn’t just pretty – it brings the most incredible natural sweetness and richness to every bite. I stumbled upon this recipe years ago when I had leftover mashed sweet potatoes (who throws those beauties away?). Now they’re my go-to for Sunday brunch, holiday meals, and yes – even midnight snacks straight from the baking sheet. What I love most is how perfectly they walk that line between sweet and savory. One minute they’re slathered with honey butter, the next they’re cradling a slice of smoky ham. Pure magic!

Why You’ll Love These Sweet Potato Biscuits

Trust me, these aren’t your average biscuits! Here’s why they’ve stolen my heart (and probably will steal yours too):

• Cloud-like texture – That sweet potato keeps them impossibly soft inside while staying crisp outside
• Easiest dough ever – No finicky rolling required, just mix and bake
• Breakfast? Dinner? Yes! – Goes just as well with jam as it does with fried chicken
• Secret veggie boost – Getting your vitamins never tasted so buttery and delicious

Honestly, once you try them, regular biscuits just won’t cut it anymore!

Ingredients for Sweet Potato Biscuits

Here’s everything you’ll need to make these dreamy biscuits – and yes, every single ingredient matters! I learned the hard way that shortcuts here just don’t give the same results. Let me walk you through each one:

• 2 cups all-purpose flour (spooned and leveled – no packing it down!)
• 1 tbsp baking powder (yes, a whole tablespoon – this is what gives them that perfect lift)
• 1/2 tsp salt (I use fine sea salt – it balances the sweetness beautifully)
• 1/4 cup cold unsalted butter, cubed (straight from the fridge, and don’t skimp on quality – I can taste the difference!)
• 1 cup mashed sweet potato (cooled completely – I roast mine the night before and let them cool naturally)
• 1/3 cup milk (whole milk makes them richest, but almond milk works great too if you’re dairy-free)
• 2 tbsp honey (local wildflower honey is my secret weapon – the floral notes shine through)

See those notes in parentheses? Those are my hard-earned lessons from many batches (including the disastrous “hot potato” incident of 2019). And yes – you can absolutely use leftover roasted sweet potatoes or even canned puree in a pinch (just drain it really well).

How to Make Sweet Potato Biscuits

Ready to bake the best sweet potato biscuits of your life? Let’s do this! Follow these steps, and you’ll have golden, fluffy biscuits in no time.

1. Preheat your oven to 425°F – hot and ready is the key to that perfect rise.
2. Mix the dry ingredients – whisk together flour, baking powder, and salt in a large bowl.
3. Cut in the butter – use a pastry cutter or your fingers to work the cold butter into the flour until it looks like coarse crumbs. Don’t overdo it!
4. Add the wet ingredients – stir in the mashed sweet potato, milk, and honey until the dough just comes together. No overmixing – lumps are okay!
5. Roll and cut – gently roll the dough to 1/2-inch thickness and cut into rounds with a biscuit cutter or glass.
6. Bake for 12-15 minutes – until the tops are golden and the edges are just starting to crisp.

That’s it! Let them cool for a minute (if you can resist), and dig in.

Pro Tips for Perfect Sweet Potato Biscuits

• Keep butter cold for flaky layers.
• Don’t overmix – handle dough gently.
• Use a sharp cutter – don’t twist it.
• Bake on the middle rack for even browning.

Sweet Potato Biscuits Variations

Want to mix things up? Try these fun twists:

• Cinnamon Spice – Add 1 tsp cinnamon to the dry ingredients for a warm, cozy flavor.
• Savory Cheddar – Fold in 1/2 cup shredded cheddar cheese for a tangy, cheesy bite.
• Herb Lover’s – Stir in 1 tbsp chopped fresh rosemary or thyme for a fragrant, earthy twist.

Serving Suggestions for Sweet Potato Biscuits

Oh, the possibilities! These sweet potato biscuits are crazy versatile – here are my absolute favorite ways to enjoy them:

• Breakfast bliss – Slather with honey butter and a dash of cinnamon
• Fried chicken’s best friend – Perfect alongside crispy drumsticks
• Thanksgiving superstar – Amazing with turkey and cranberry sauce
• Midday snack – Topped with goat cheese and fig jam (trust me!)

Seriously, they’re good with just about anything – I’ve even used them for strawberry shortcake in a pinch!

Storing and Reheating Sweet Potato Biscuits

Now, I know what you’re thinking – “Will there even be any leftovers?” But just in case, here’s how to keep your sweet potato biscuits tasting fresh:

• Room temp storage: Keep them in an airtight container for up to 2 days (if they last that long!)
• Freeze the dough: Shape unbaked biscuits and freeze on a tray, then transfer to bags for 3 months
• Best reheating trick: Warm in a 300°F oven for 5 minutes – revives that fresh-baked magic!

Pro tip: Never microwave them unless you enjoy hockey pucks. Learned that one the hard way!

Sweet Potato Biscuits FAQs

I get asked these questions all the time – here are the answers straight from my messy, flour-covered notebook:

• “Can I use canned sweet potato?” Absolutely! Just drain it really well – I press mine in a fine mesh strainer to remove every bit of extra liquid. The texture will be slightly smoother than fresh, but still delicious.
• “Why are my biscuits dense?” Overmixing is usually the culprit! Sweet potato dough needs gentle handling – stop as soon as it comes together. Those visible lumps? They’re your friends.
• “Can I make these vegan?” You bet! Swap in plant-based butter and almond milk. The honey can be replaced with maple syrup – just reduce other liquids slightly since it’s thinner.

See? No biscuit mystery is too tough for us to solve together!

Nutritional Information

Here’s what you’re biting into (because yes, I’ve totally counted!):

• Calories: About 180 per biscuit
• Fat: 7g (4g saturated)
• Carbs: 26g
• Protein: 3g

Remember, these are estimates – your exact numbers will dance a bit depending on your sweet potato’s size and whether you go wild with the honey butter (no judgment here!).

Alright, biscuit lovers – it’s showtime! I’ve shared all my sweet potato biscuit secrets with you (even the ones I learned through hilarious kitchen disasters). Now it’s your turn to create some magic. Trust me, once you pull that first golden batch from the oven, you’ll understand why these became my obsession. Did yours rise beautifully? Maybe you discovered an amazing new topping combo? Drop your biscuit adventures in the comments below – I read every single one and love swapping tips with fellow bakers. Happy baking, and may your biscuits always be fluffy!

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