Sweet Potato Bacon Cheddar Biscuits - Savory Breakfast Bake
These tender, flaky biscuits combine the sweetness of mashed sweet potato with sharp cheddar cheese and crispy bacon crumbles. The sweet potato adds moisture and a subtle earthy flavor that pairs beautifully with the salty, smoky bacon. Perfect for weekend breakfast, brunch gatherings, or as a hearty side dish for soups and stews. The combination of cayenne pepper adds a gentle heat that balances the richness.
Ingredients
- 3 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 1 tablespoon baking powder
- 1 tablespoon dark brown sugar, firmly packed
- 1 teaspoon kosher salt
- ¾ teaspoon cream of tartar
- ¼ teaspoon cayenne pepper
- ⅓ cup butter, cut into pieces and well chilled
- 1 cup sharp Cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 1 cup whole milk
- ½ cup sweet potato, mashed
Instructions
- 1
Preheat oven to 450 degrees and line a baking sheet with parchment paper
- 2
Whisk together flour, baking powder, brown sugar, salt, cream of tartar, and cayenne pepper in a large bowl
- 3
Scatter chilled butter pieces over flour mixture and cut in with pastry blender until mixture resembles coarse crumbs
- 4
Stir in cheddar cheese and bacon crumbles
- 5
Whisk together milk and sweet potato until smooth in a separate bowl
- 6
Make a well in center of flour mixture and pour in milk mixture
- 7
Stir with wooden spoon just until combined
- 8
Turn dough onto well-floured surface and gently knead about 12 times
- 9
Roll dough to 3/4-inch thick rectangle and cut into 8 squares
- 10
Place biscuits on prepared baking sheet and bake until lightly browned, about 12 minutes
Tips
Keep butter well chilled and work quickly to maintain flaky texture in the finished biscuits.
Don't overmix the dough - stir just until ingredients come together to avoid tough biscuits.
For extra height, place biscuits touching on the baking sheet so they support each other while rising.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week. Reheat in 350F oven for 5 minutes.
Can be prepared through cutting and refrigerated overnight. Bake directly from cold, adding 2-3 extra minutes.
Best served warm, split and buttered, or alongside soups and stews.
Common Mistakes
Don't overmix the dough to avoid dense, tough biscuits
Keep butter cold throughout process to maintain flaky layers
Don't twist the cutter when cutting - press straight down for best rise
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make these ahead of time?
Yes, cut biscuits can be refrigerated overnight and baked fresh in the morning. Add 2-3 extra minutes to baking time if baking from cold.
What if I don't have a pastry blender?
You can use two knives to cut the butter in, or grate frozen butter directly into the flour mixture and toss to coat.
How long will these keep?
Store covered at room temperature for 2 days or refrigerate up to 1 week. Reheat in a 350F oven for best texture.