These amazing Sweet Potato Biscuits are light, fluffy and the perfect addition to your menu! Incredibly easy to make, these southern style biscuits are extra tender and delicious! Serve with this mouth watering Brown Sugar Cinnamon Butter – so good! Love sweet potatoes? Learn how How To Bake Sweet Potatoes and make sure to try these Sweet Potato Cheesecake Parfaits!

Sweet Potato Biscuits

The countdown is on! Just 9 days until Thanksgiving!

If you’re having a southern holiday, you simply can’t be without these sweet potato biscuits! It’s one of my favorite way to enjoy sweet potatoes and the flavor is unmatched.

Tender, soft, sweet and the flavor goes well with just about anything you can imagine. We enjoy these biscuits for breakfast, lunch, dinner and any time in between. They work great as a side dish for the holidays!

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What You’ll Need To Make Sweet Potato Biscuits

These biscuits are made much like my homemade biscuit recipe. In fact, this sweet potato biscuit recipe is just a modified version of that recipe.

• mashed sweet potatoes
• butter
• buttermilk
• all purpose flour
• baking powder
• baking soda
• salt

What To Serve with Sweet Potato Biscuits

There’s no wrong way to enjoy this southern classic. We tend to serve them as a side along with these favorites:

How To Enjoy Them

• Turn the biscuit into a breakfast sandwich or make it lunch with Thanksgiving leftovers
• Top with Brown Sugar Cinnamon Butter for an extra special treat
• Serve with butter or honey

Can Sweet Potato Biscuits Be Frozen?

Yes! Biscuits are easy to freeze and taste great reheated! You can freeze sweet potato biscuits before or after baking – whatever works for you!

To freeze biscuits before baking

• Follow instruction all the way until the biscuits are cut out.
• Place on a parchment line baking sheet and flash freeze for 1 hour.
• Transfer to a freezer bag and return to the freezer.
• Bake as needed straight from the freezer make sure to add an additional 4 to 6 minutes to the total bake time.

To freeze biscuits after baking

• Follow instructions below.
• Let biscuits cool completely to room temperature.
• Place biscuits in a freezer safe bag and place the bag in the freezer.
• The biscuits will be good in the freezer for about 2 months.

To reheat

• Thaw in the microwave on medium heat in 15 second intervals until warm OR bake at 300F until warm.

How Long Will The Sweet Potato Biscuits Last?

Biscuits should be stored at room temperature for up to 2 days, loosely covered or in a container. You can also refrigerate the biscuits for up to 4 days.

Melted Butter vs Cold Butter

In my biscuit recipe, I have you use cold butter for maximum flakiness. This buttermilk sweet potato biscuit recipe calls for melted butter so it’s a lot easier to make. If you prefer to use cold butter you absolutely can, just follow the steps in my biscuit recipe with these tips below:

I use two methods tor incorporate the butter into the flour mixture.

• One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
• The second is grating frozen butter with a box grater and then stirring it into the flour mixture.
• Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
  To keep the butter from melting at all, use cold buttermilk as well.

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How To Make Sweet Potato Biscuits

Sweet Potato Biscuits

These amazing Sweet Potato Biscuits are light, fluffy and the perfect addition to your menu! Incredibly easy to make, these southern style biscuits are extra tender and delicious!

Ingredients

• 1 1/2 cups baked sweet potatoes cooled and mashed well
• 6 tbsp unsalted butter melted
• 1 cup buttermilk
• 3 1/4 cups all purpose flour
• 5 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 2 tbsp sugar

Instructions

• Preheat oven to 400F and line a baking sheet with parchment paper or a silicon mat. Set aside.

• In a large bowl, combine mashed sweet potatoes, melted butter and buttermilk. Whisk to combine.

• Add flour, baking powder, baking soda, sugar, and salt. Stir just until combined.

• Turn out dough onto a lightly floured surface. The dough will be sticky so sprinkle flour on top of the dough as well.

• Knead the dough 10 times, sprinkling with additional flour as necessary.

• Roll the dough out to about 3/4-inch thick and cut with round cutters.

• Place on prepared baking sheet and bake for 15 to 20 minutes or until golden brown and cooked through.

• Serve immediately.

Nutrition

Calories: 209kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 250mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2567IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

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