Sweet Potato Buttermilk Biscuits

These sweet potato buttermilk biscuits are a fall favorite at my house bringing together velvety smooth mashed sweet potatoes and the irresistible tang of buttermilk. I make these every Thanksgiving and on lazy Sunday mornings when something warm and cozy is in order. They turn golden and fluffy each time and fill the kitchen with that heavenly homey aroma.

My family loves these biscuits so much I once made two batches for a single brunch and there were no leftovers. The honey butter sends everyone back for seconds.

Ingredients

• Mashed sweet potatoes: Using freshly cooked sweet potato adds moisture and a lovely orange color Choose a sweet potato that is firm with smooth skin for best flavor
• All-purpose flour: This gives lift and structure to the dough Look for a brand you trust for consistently fluffy biscuits
• Granulated sugar: Balances the earthiness of the sweet potatoes and tenderizes the crumb
• Baking powder and Baking soda: These make the biscuits rise to lofty heights Always be sure your leaveners are fresh for best results
• Fine sea salt: Essential for balanced flavor Use a fine grain so it blends evenly
• Cold unsalted butter: The secret to flakiness is in cold bits of butter throughout the dough Dice it just before using and keep chilled
• Cold buttermilk: Gives tang and tenderness Use real cultured buttermilk for that bakery taste
• Honey: Adds sweetness to the honey butter Try to choose local or raw honey for fuller flavor
• Softened unsalted butter: For the honey butter choose creamy European-style if possible for a silkier spread

Step-by-Step Instructions

Preheat Oven:

Set your oven to 425 degrees Fahrenheit Line a baking sheet with parchment paper to prevent sticking and make cleanup easy

Mix Dry Ingredients:

In a large bowl whisk the flour sugar baking powder baking soda and salt together Thorough mixing helps with even biscuit texture

Cut in the Butter:

Scatter cold cubed butter over the dry mix Use a pastry cutter or your fingertips to work the butter in quickly until the mixture resembles coarse crumbs Do not let the butter warm up Stay light handed for tender biscuits

Combine Wet Ingredients:

In another bowl blend the mashed sweet potatoes with cold buttermilk Stir until completely smooth Smooth sweet potatoes will bake more evenly

Combine Wet and Dry Mixes:

Pour the sweet potato buttermilk mixture over the dry ingredients Gently fold everything together just until a rough dough forms Overmixing will make biscuits tough

Shape the Dough:

Turn the dough out onto a floured surface Pat or lightly roll to about one inch thick Use your hands to shape the dough so you do not compress it too much

Cut the Biscuits:

With a two and a half inch biscuit cutter press straight down into the dough Do not twist which could seal the edges and limit rising Gather scraps and repeat until all dough is cut

Brush and Bake:

Arrange biscuits slightly apart on your prepared sheet Brush tops with a touch of buttermilk for a glossy golden finish

Bake:

Bake biscuits for about twenty minutes until they are tall and golden brown The aroma will let you know they are almost ready

Make Honey Butter:

While biscuits bake blend softened butter honey and a pinch of sea salt in a small bowl Whip until fluffy and smooth This takes just a minute

Serve:

Split warm biscuits and spread generously with honey butter Serve immediately for the softest result

Save

My favorite part of this recipe is mashing the sweet potatoes You get this beautiful orange mash that is as sweet as candy My niece always sneaks a spoonful before it even goes into the dough and now it is our little tradition every fall

Storage Tips

Let leftover biscuits cool and keep in an airtight container on the counter for up to two days For longer storage freeze in a zip-top bag and reheat in a warm oven straight from frozen Wrap individually to maintain their texture

Ingredient Substitutions

For deeper flavor swap half the flour with whole wheat flour or try white spelt If you need to avoid dairy you can use a plant-based butter and soy milk soured with vinegar as a stand-in for buttermilk

Serving Suggestions

Serve these biscuits fresh out of the oven with honey butter as suggested or try them with apple butter for an autumn brunch They are also perfect alongside chili or as the base for a breakfast sandwich

Save

Southern Roots

Sweet potato biscuits are a beloved tradition in Southern American baking dating all the way back to resourceful cooks who wanted to stretch harvest staples I love how they blend simple ingredients into a result that tastes rich and celebratory

Recipe FAQs

→ How do I achieve fluffy biscuits?

Use cold butter, avoid overmixing the dough, and handle it minimally to ensure a tender, airy texture.

→ Can I substitute regular milk for buttermilk?

Yes, but the flavor will be less tangy. For best results, add a teaspoon of lemon juice or vinegar to milk and let it sit for 5 minutes before using.

→ Are these biscuits sweet or savory?

The biscuits have a subtle natural sweetness from the sweet potato and sugar, balanced by a savory, buttery base.

→ How can I store leftover biscuits?

Cool completely, then store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

→ Can I freeze the dough or baked biscuits?

Yes, you can freeze unbaked biscuit rounds on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes. Baked biscuits can also be frozen and reheated.

→ What can I serve with sweet potato biscuits?

They pair wonderfully with honey butter, jams, or savory accompaniments like sharp cheddar or roasted vegetables.