Sweet Potato Biscuits

These sweet potato biscuits turn out light and fluffy AND give you an extra serving of veggies! Enjoy rich, buttery biscuits perfect for pairing with soup, salad, or Sunday dinner.

My daughter went through a phase where she didn’t like most veggies.

Even though she LOVED Roasted Broccoli and Creamy Mashed Cauliflower, getting her to eat any other vegetable was pretty much like pulling teeth.

So if I could sneak extra veggies into her meal without her knowing – a la Creamy Squash Pasta Bake or Giant Meatballs or the Best Ground Beef Taco Meat stretched with veggies – then I was all about it. No shame here!

She’s since come around to liking more vegetable options, but we still regularly make this yummy sweet potato biscuits recipe.

Whether or not you’re trying to sneak in extra veggies, these sweet potato biscuits are sure to be a hit!

SWEET POTATO BISCUITS

These fluffy sweet potato biscuits:

• LOOK and TASTE like traditional old-fashioned Southern biscuits
• Contain that secret helping of vegetables (sneaky point for Mom)
• Are easy to make
• Have a perfect soft, light, and fluffy texture
• Add dimension to any meal as an irresistible side dish
• Win the hearts of sweet-potato haters the world-round (starting at my dinner table)

SWEET POTATO BISCUITS RECIPE INGREDIENTS

And with only 7 simple ingredients, you can whip up a batch of the biscuits sweet potato recipe too!

• Sweet Potatoes. These need to be cooked but cold when making biscuits, so make a few extra as a dinner side for future biscuits, or see my tips below.
• Apple Cider Vinegar. Here’s how to make your own.
• Milk. I use almond milk. Whatever milk you typically have on hand is fine. Whole milk is my second favorite.
• All-Purpose Flour. I use einkorn all-purpose flour for the fluffiest sweet potato bisquits.
• Baking Powder. The leavening agent helps the biscuits rise.
• Salt. For flavor. Make sure you choose a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling).
• Unsalted Butter. Cutting chunks of cold butter into the biscuit dough gives you rich, flaky biscuits that melt in your mouth. Yum!

The biggest tip for knock-your-socks-off sweet potato biscuits: KEEP EVERYTHING COLD.

Simple, right?

SWEET POTATOES FOR BISCUITS

This will require a bit of planning because, as it may have occurred to you, sweet potatoes don’t hop out of the oven pre-chilled. I’m not asking you to come up with some grandiose official plan just so you can make biscuits. Not at all!

But you will have to get those sweet potatoes cooked ahead of time. When they’re done, just stick them in the fridge. It’s that easy. A couple of ways to get your taters cooked:

• Instant Pot – here’s how to make Instant Pot Sweet Potatoes
• Boil them on the stove
• Bake them in the oven
• Cook them in the microwave until fork tender.

Pick whichever method you’re actually likely to follow and just do it. Cook the darn sweet potatoes and stick them in the fridge.

An aside here…I used pureed sweet potato, but I’d be willing to bet that pumpkin or butternut squash or acorn squash would work just as well in this recipe. What a great way to use up leftovers!! If you try any of these options, let me know how it goes, mkay?

HOW TO MAKE SWEET POTATO BISCUITS

Step 1. Preheat the oven to 425 F. Whisk together mashed sweet potato, apple cider vinegar, and milk in a small bowl and place it in the fridge.

Step 2. Meanwhile, combine the dry ingredients (flour, baking powder, and salt) and butter in the bowl of a stand mixer using the paddle attachment (a pastry blender works as well). Mix the fat into the flour until the largest pieces are no bigger than a pea.

Alternatively, in a large mixing bowl, knead the dough using your hands to mix the fat into the flour, taking care not to let the butter melt.

Step 3. Place the flour mixture in the refrigerator until the oven is preheated.

Step 4. When the oven is ready, pull both the cold ingredients out of the fridge. Add the sweet potato to the flour and mix until the dough is just combined. The dough will be sticky.

Step 5. Liberally dust flour on a lightly floured surface (a silpat mat works well) and turn out the dough onto the surface. Sprinkle the top with flour and gently shape it into a square.

Step 6. Gently fold the dough over itself, pulling from the top and folding over to the bottom. Dust the top with flour and pat again into a square. Turn the dough ¼ turn counterclockwise.

Step 7. Repeat this step until you’ve completed four folds.

Step 8. After you’ve done four folds, dust the top with flour and carefully press the dough down and out until it’s about ½″ thick.

Step 9. Cut biscuits using a biscuit cutter or a small jar (I used a pint-sized mason jar), cut out 11-13 biscuits. You may need to flour the rim of the jar as you cut the biscuits in between each cut to prevent the dough from sticking to the jar.

You can also simply slice the biscuit dough into square biscuits with a sharp knife.

Step 10. Place each biscuit onto a prepared baking sheet about 1″ apart.

Step 11. Bake for 13-16 minutes (mine took 15 minutes exactly), or until the tops are golden brown.

Step 12. Let cool slightly on a cooling rack and then enjoy warm with butter, honey butter, or jam!

Storage tips: Store leftover sweet potato biscuits in an airtight container at room temperature for up to 3 days or freeze for up to 4 months in a freezer-safe container.

SWEET POTATO BISQUITS RECIPE TIPS

• Consider making a double batch. One of the keys to an efficient kitchen is learning the art of batch cooking. This sweet potato biscuit recipe is a fantastic dish to double or even triple.
• If your house is anything like mine, your leftovers may not last long. If you DO manage to save a few for later, you can easily freeze your biscuits, baked or unbaked, for later meals like Breakfast Sandwiches!
• Use all-purpose flour. I tested this recipe with 100% whole grain einkorn, then with 50/50 whole grain einkorn and all-purpose einkorn, and then again with 100% all-purpose einkorn flour. All-purpose flour, in general, will yield the fluffiest biscuits because it doesn’t have the germ or the bran, which are heavy and can weigh down the biscuit. If you’re not concerned about biscuit height and are going for nutrition, feel free to use whole grain.
• Einkorn is very slow to absorb liquid and doesn’t rise as fast as typical flour. If you use wheat all-purpose flour (the kind you’d typically find at the grocery store), reduce the flour to just 1 ½ cups.
• Finally, einkorn behaves a little bit like all-purpose gluten-free flour in quick baking like this, so I bet you can use your favorite gluten-free flour blend instead of einkorn for delicious gluten-free sweet potato biscuits!

Not sure where to buy Einkorn?

• Buy whole einkorn berries on Amazon or Vitacost (save 20% by signing up for Vitacost’s newsletter).
• If you don’t have a grain mill to grind your own flour, you can buy whole wheat einkorn flour from Thrive Market (Click here to see the Exclusive Offer for Crumbs readers!), or you can try this 3-pack on Amazon.
• Find all-purpose einkorn flour on Amazon, or you can also buy it directly from Jovial HERE (save 10% when you use the coupon code DWCRUMBS).

SERVE WITH BISCUITS SWEET POTATO

Sweet potato biscuits make an amazing side dish for soups, salads, or Sunday dinner!

• Roasted Red Pepper Tomato Soup
• Garlic White Bean Soup with Kale
• The Best Minestrone Soup
• Spinach Salad with Apples and Cranberries
• Roasted Veggie Salad
• Classic Slow Cooker Pot Roast Recipe
• Sheet Pan Lemon Chicken with Herbs

Sweet potato biscuits are also a great option for your Thanksgiving dinner!

MACRO FRIENDLY SWEET POTATO BISCUITS

Like most biscuit recipes, sweet potato biscuits will give you mostly carbohydrates, along with a bit of fat from the butter and a small amount of protein. The added sweet potatoes also give you a little bit of fiber.

To boost the protein in sweet potato biscuits (and other bread recipes), try one of the following:

• Add vital wheat gluten. You can add up to 2 Tablespoons to a bread or biscuit recipe, adding 14g of protein.
• Use whole wheat flour, which naturally has more protein than all-purpose flour.
• Add egg whites. An egg white has 5g of protein, and you can add 1-2 egg whites per loaf of bread or batch of biscuits.
• Mix a scoop of unflavored protein powder or collagen in with your dry ingredients.

You can also simply enjoy your sweet potato biscuits with a high-protein meal to hit your specific macro goals.

SWEET POTATO BISCUIT RECIPE FAQS

MORE YUMMY SWEET POTATO RECIPES

• Crash Hot Sweet Potatoes
• Fried Sweet Potatoes with Runny Eggs
• Carrot and Sweet Potato Fritters
• Sweet Potato Apple Breakfast Bake
• Healthy Sweet Potato Casserole
• Sweet Potato Black Bean Enchiladas