30-Minute Sweet Potato Biscuits
Tender, fluffy biscuits enriched with mashed sweet potatoes and warming cinnamon. The natural sweetness from both brown sugar and sweet potatoes creates a subtly sweet biscuit that pairs beautifully with savory dishes like chili or becomes a delightful treat when served with honey butter. These biscuits have a lovely orange hue and soft crumb that sets them apart from traditional buttermilk biscuits.
Ingredients
- 2 cups self-rising flourall-purpose flour + 2 tsp baking powder + 1/2 tsp salt1:1glutenadds gluten
use same amount
- 2 tablespoons brown sugar, firmly packed
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 ¼ cups sweet potatoes, cooked, cooled and mashed
- 6 tablespoons butter, melted and cooled
- ¼ cup buttermilk, cold
Instructions
- 1
Heat oven to 350 degrees and spray cookie sheet with cooking spray
- 2
Combine flour, brown sugar, baking powder, and cinnamon in large bowl
- 3
Combine mashed sweet potatoes, melted butter, and buttermilk in separate bowl
- 4
Make well in flour mixture and pour sweet potato mixture in center
- 5
Stir until combined
- 6
Flour surface lightly and turn dough out
- 7
Press dough out then fold over and press to 1/3 to 1/2 inch thickness
- 8
Cut out biscuits using biscuit cutter or cup
- 9
Place biscuits on prepared pan
- 10
Bake for 10 minutes
- 11
Serve with chili or honey butter
Tips
Don't overmix the dough to keep biscuits tender and light
Make sure sweet potatoes are completely cooled before adding to prevent melting the butter
Biscuits are done when set but don't need to brown on top
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days
Can be made day ahead and reheated in 300 degree oven for 5 minutes
Best served warm, split and buttered or with honey
Common Mistakes
Don't overmix dough to avoid tough biscuits
Ensure sweet potatoes are completely cool to prevent butter from melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use same amount
FAQ
Can I use regular flour instead of self-rising?
Yes, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon salt for similar results.
How long do these biscuits keep?
Store covered at room temperature for 2 days or refrigerate up to 5 days. Reheat in low oven before serving.
Can I freeze these biscuits?
Yes, freeze baked biscuits for up to 3 months. Thaw overnight and reheat in 300 degree oven for 5-8 minutes.