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Light & Fluffy Sweet Potato Biscuit Recipe

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5 from 4 reviews

Bring a taste of southern living and an extra serving of veggies into your kitchen with this easy to make sweet potato biscuit recipe. These light, fluffy biscuits are the perfect complement to pot roasts, chicken, or any traditional meal! Gluten free adaptable.


  • 3/4 cup mashed sweet potato
  • 1 tsp apple cider vinegar
  • 1/3 cup milk (I used almond milk)
  • 2 cups all-purpose flour, plus more for dusting (I used einkorn)**
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 6 Tbsp cold butter, cut into small pieces


  1. Preheat the oven to 425. Whisk together mashed sweet potato, apple cider vinegar and milk in a small bowl and place in the fridge.
  2. Meanwhile, combine flour, baking powder, salt and butter in a bowl of a stand mixer and using the paddle attachment, mix the fat into the flour until the largest pieces are no bigger than a pea. Alternatively, use your hands to mix the fat into the flour, taking care not to let the butter melt.
  3. Place the flour in the fridge until the oven is preheated.
  4. When the oven is ready, pull both the sweet potato and flour out of the fridge. Add the sweet potato to the flour and mix until the flour is just combined. The dough will be sticky.
  5. Liberally dust flour on your counter or on a silpat mat and turn out the dough onto the surface. Sprinkle the top with flour and gently shape into a square.
  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 1/4 turn counter clockwise.
  7. Repeat this step until you’ve completed four folds.
  8. After you’ve done four folds, dust the top with flour and carefully press the dough down and out until it’s about 1/2″ thick.
  9. 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 in between each cut to prevent the dough from sticking to the jar.
  10. Place each biscuit onto a baking sheet about 1″ apart.
  11. Bake for 13-16 minutes (mine took 15 minutes exactly), or until the tops are golden brown.
  12. Let cool slightly on a cooling rack and then enjoy warm.


** 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 1/2 cups.