Get ready to fall in love with the fluffy, golden perfection of Southern Sweet Potato Biscuits made with buttermilk!
Picture this: warm, tender biscuits fresh from the oven, filling your kitchen with an aroma that practically says, “Welcome home.” Whether enjoyed plain, slathered with garlic herb butter, or topped with tomato jam, these buttermilk biscuits are the ultimate comfort food.
However, a word to the wise: make a generous batch. With their irresistible taste, any sneaky snackers in your household—yes, you know who you are—might leave you with an empty plate come serving time. Consider yourself warned!
Why I love this easy biscuit recipe (and you will too!)
- Quick and easy. Never made biscuits,” you say. Well, hold on to your rolling pin because, like my Southern Cheese Biscuits, these scrumptious little morsels are oh-so-easy to make. They only take minutes to prepare and bake!
- Simple ingredients:This recipe only calls for seven ingredients, and I’m guessing you already have most of them in your pantry and fridge.
- Taste – These sweet potato biscuits with buttermilk aren’t just a treat—they’re an experience. From their melt-in-your-mouth texture to their irresistible sweet-and-savory flavor, you’ll find yourself sneaking seconds (and thirds).
- Versatile – These flakey biscuits are perfect for breakfast, brunch, Sunday dinner, or even holiday gatherings.
Ingredient notes and substutions
- Sweet potatoes – bring their natural sweetness and a touch of Southern magic to this recipe. Combined with buttermilk and butter, they create biscuits that are impossibly rich, tender, and perfect for any occasion.
- All-purpose flour – is the backbone of this recipe, and it helps the biscuits hold their shape without being too dense.
- Buttermilk and butter are the dynamic duo that make these sweet potato biscuits irresistibly rich, tender, and flavorful. Whole milk, almond milk, and oat milk can be substituted for buttermilk.
- Granulated white sugar – just a touch elevates these biscuits into something extraordinary, balancing their savory and sweet elements in a quintessentially Southern way. Brown sugar can be substituted.
- Baking powder and salt – work behind the scenes to ensure that your biscuits are light and airy rather than dense and doughy.
Complete measurements are in the recipe card below.
How to make Sweet Potato Biscuits with Buttermilk
- Preheat and prep: Preheat your oven to 425℉ and line your baking sheet with parchment paper.
- Prepare the sweet potatoes: Microwave a large sweet potato for approximately six minutes or until soft. Measure out one cup and use a fork to mash it until it is smooth. Set aside.
- Mix the dry ingredients: Add the flour and the rest of the dry ingredients to a food processor fitted with a steel blade and pulse a few times until well combined.
- Incorporate the butter: Add the butter to the food processor and pulse 3-4 times or until the butter is in pea-sized pieces.
- Combine: Add the flour and butter mixture and mashed sweet potatoes to a large bowl. Add one tablespoon of buttermilk and stir until combined. If the dough looks too dry, add the second tablespoon of buttermilk, if needed.
- Flour your work surface and rolling pin: Lightly sprinkle flour over your work surface and rub it onto your rolling pin. The key is to use just enough flour to keep your dough from sticking. Extra flour will become incorporated into your dough and can make it tough.
- Knead and cut out: Remove the dough from the food processor and knead it until it forms a smooth ball.
- Roll out and cut out: Use a rolling pin to roll the dough out half an inch thick. Using your biscuit cutter, cut the biscuits into rounds. When you have cut out all of the biscuits, take the remaining dough, re-roll it, and cut out the remainder of the biscuits.
- Baking sheet: Place them on a prepared baking sheet.
- Bake to perfection: Bake for about 12 minutes.
- Serve: Allow to cool slightly and serve while still warm!
Serving and menu suggestions
- Breakfast or brunch: I like serving sweet potato biscuits with my Eggs Benedict Breakfast Casserole, or Cast-Iron Breakfast Skillet, and Fruit Salad Cocktail for brunch or a holiday breakfast.
- Lunch: Make sweet potato sliders by slicing the biscuits in half, adding some fig jam, a slice of ham, and provolone cheese, and then pop them into a 300°F oven for about 10 minutes.
- Dinner: They are also fantastic for dinner when served with a main dish, such as Boneless Country Style Ribs or Blackened Pork Chops.
Recipe variations to try
- For a fall-inspired twist, add warm spices like cinnamon, nutmeg, apple pie, or pumpkin pie spice.
- Mix in cooked bacon, chives, or shredded cheddar cheese for savory biscuits.
Storage and reheating tips
- Store: Keep biscuits in an airtight container at room temperature for up to 4 days.
- Reheat: Warm in a 300°F oven for 10 minutes.
- Freeze: Store in a freezer bag for up to 3 months. Thaw overnight at room temperature before reheating.
Recipe FAQs
Absolutely! Canned sweet potato purée and canned yams will work in a pinch. Just drain the yams and pat them dry to avoid excess moisture. Remember, if they are packed in syrup, you might want to reduce the amount of brown sugar called for in the recipe. Leftover cooked sweet potatoes work, too!
The secret to light and fluffy biscuits is keeping your ingredients cold and not overworking the dough. Cold butter and buttermilk create steam when baked, which helps the biscuits rise and stay flaky.
Using a food processor is what makes this recipe so easy. If you do not have one, whisk the dry ingredients together and cut in the butter with a knife or pastry cutter.
Yes!
1. Arrange the unbaked biscuits in a single layer on a parchment-lined baking sheet, making sure they’re not touching. Place the baking sheet in the freezer for 1–2 hours or until the biscuits are solid.
2. Transfer the frozen biscuits to a freezer-safe bag or airtight container and they’ll keep for up to 3 months.
3. There’s no need to thaw! When ready to bake, place the frozen biscuits on a parchment-lined baking sheet and bake as directed. You may need to add a few extra minutes to the baking time.
Biscuit success 101: foolproof tips
If you have never made them, biscuits might seem intimidating at first, but they’re actually pretty forgiving if you follow a few simple tips.
- Keep your ingredients cold: chill the butter in the freezer for 10–15 minutes before adding it to the food processor.
- Don’t overwork the dough: Overmixing develops gluten, which makes biscuits tough. Mix just until the dough comes together. It’s okay if it looks a little shaggy—messy dough = tender biscuits!
- Press, don’t twist, the biscuit cutter: Twisting seals the edges, preventing the biscuits from rising as much. Press the cutter straight down and lift it straight up for tall, fluffy biscuits.
- If you don’t have a biscuit cutter: You can use a 2-inch round glass, mason jar, or metal jar lid. Just be sure to flour it before cutting out your biscuits.
- Use a hot oven: A hot oven gives the biscuits that initial boost to rise. Preheat your oven and make sure it’s fully heated before you put the biscuits in.
- Check the expiration date on your baking powder: fresh baking powder is crucial for maximum fluffiness!
Homemade biscuits are naturally rustic—perfection isn’t the goal; deliciousness is. So grab your apron, and let your inner Southern baker shine!
More sweet potato recipes
If you like sweet potatoes as much as we do, be sure to check out these other scrumptious sweet potato recipes on my blog:
You might also enjoy these easy sweet potato recipes: Terry’s Sweet Potato Casserole, Baked Sweet Potato Slices, Southern Sweet Potato Casserole with Bourbon, Sweet Potato Bread, and Roasted Sweet Potato Salad. I also have a post with a collection of 15 Sweet Potato Recipes.
⭐ ⭐ ⭐⭐⭐ If you make this recipe for Sweet Potato Biscuits, please leave a comment and give it a star rating. I would love to know how you liked it!
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Southern Sweet Potato Biscuits with Buttermilk
Equipment
- Food processor
- 2-inch biscuit cutter
- Rimmed baking sheet
- Rolling Pin
Ingredients
- 1 ¾ cups all-purpose flour, plus more for flouring your work surface and rolling pin
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar, brown sugar may be substituted
- ½ teaspoon salt
- ½ cup cold butter, cut into cubes
- 1 cup cooked sweet potato
- 1-2 tablespoons buttermilk, whole milk, almond milk, or oat milk may be substituted
Instructions
- Preheat your oven to 425℉ and line your baking sheet with parchment paper.
- Microwave a large sweet potato for approximately six minutes or until soft. Measure out one cup and use a fork to mash it until it is smooth. Set aside.
- Add the flour and the rest of the dry ingredients to your food processor and pulse a few times until well combined.
- Add the butter to the food processor and pulse 3-4 times or until it is in pea-sized pieces.
- Add the flour and butter mixture and mashed sweet potatoes to a large bowl. Add one tablespoon of buttermilk and stir until combined. If the dough looks too dry, add the second tablespoon of buttermilk, if needed, to form the dough.
- Lightly sprinkle the remaining flour over your work surface and rub it onto your rolling pin. The key is to use just enough flour to prevent the dough from sticking. Extra flour will become incorporated into the dough and can make it tough.
- Remove the dough from the bowl and knead it until it forms a smooth ball. Then, use a rolling pin and roll it out half an inch thick. Using your biscuit cutter, cut the biscuits into rounds and lay them on your prepared baking sheet. When you have cut out all of the biscuits, take the remaining dough, re-roll it, and cut out the remainder of the biscuits.
- Bake for about 12 minutes. Allow to cool slightly and serve while still warm!
Notes
- Keep your ingredients cold: chill the butter in the freezer for 10–15 minutes before adding it to the food processor.
- Don’t overwork the dough: Overmixing develops gluten, which makes biscuits tough. Mix just until the dough comes together. It’s okay if it looks a little shaggy—messy dough = tender biscuits!
- Press, don’t twist, the biscuit cutter: Twisting seals the edges, preventing the biscuits from rising as much. Press the cutter straight down and lift it straight up for tall, fluffy biscuits.
- If you don’t have a biscuit cutter: You can use a 2-inch round glass, mason jar, or metal jar lid. Just be sure to flour it before cutting out your biscuits.
- Use a hot oven: A hot oven gives the biscuits that initial boost to rise. Preheat your oven and make sure it’s fully heated before you put the biscuits in.
- Check the expiration date on your baking powder: fresh baking powder is crucial for maximum fluffiness!
Kristen R
I never see them often, but I LOVE sweet potato biscuits! These little sandwiches sound delicious. Thank you for sharing the recipe!
Gritsandpinecones
You are very welcome! These biscuits are really easy to make and yummy too!
Kortney
That flavour combo sounds amazing! It’s like thanksgiving in one happy bun 😀
Gritsandpinecones
Hi Kortney,
Thanks so much! They are good, even without the ham and cranberry aioli.
Elaine @ Dishes Delish
Wow. These look so yummy. I especially love the ham you put in the biscuits. I could probably eat, 2 or 3 or 4. So delicious looking!
Gritsandpinecones
Hey Elaine,
Thanks so much! They are yummy and the ham sends them to the stratosphere!