Fluffy Sweet Potato Biscuits
These fluffy, buttery sweet potato biscuits are a delicious Southern classic with a hint of natural sweetness. Perfect for breakfast, brunch, or as a side dish, they’re soft, flaky, and easy to make. Serve warm with butter, honey, or jam for the ultimate comfort food experience!
Ingredients
2 cups all-purpose flour (or gluten-free 1:1 flour blend)
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional, for warmth and flavor)
1 cup mashed sweet potato (baked and cooled)
4 tablespoons cold butter, cubed (or dairy-free alternative)
½ cup buttermilk (or almond milk for dairy-free)
1 tablespoon honey or maple syrup (optional, for extra sweetness)
Instructions
Preheat the oven to 400°F (200°C).
Bake 1 large sweet potato until soft (about 45 minutes).
Let it cool, then mash until smooth.
In a bowl, whisk together flour, baking powder, and salt
Cut in the cold butter using a pastry cutter or fork untilthe mixture looks crumbly.
Stir in sweet potato puree and milk until justcombined—don’t overmix!
Turn the dough onto a floured surface and gently knead a fewtimes.
Roll out to ¾-inch thickness and cut into rounds using abiscuit cutter.
Place biscuits on a lined baking sheet.
Bake at 425°F (220°C) for 12-15 minutes, until golden brown.
Brush with melted butter and serve warm!
Notes
- For a crispier texture, bake biscuits at 450°F (230°C) for a few extra minutes.
- For dairy-free biscuits, use vegan butter and almond milk instead of dairy ingredients.
- Don’t twist the biscuit cutter when cutting—press straight down for the best rise.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.