Sweet Potato Biscuits Recipe

If you’re a fan of everything cozy and comforting, you’re going to love this Sweet Potato Biscuits Recipe. These biscuits are soft, fluffy, and just naturally sweet from real sweet potatoes, making them the perfect twist on a classic Southern favorite. Whether you’re whipping them up for a casual weeknight dinner or adding something special to your holiday spread, you’ll find these biscuits bring both warmth and a little surprise to the table. Trust me, once you try this, it’ll be your new go-to biscuit recipe!

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Biscuits Recipe plays a key role in creating the perfect texture and flavor. I always love picking ripe, sturdy sweet potatoes for the best natural sweetness, and the chilled vegan butter helps give the biscuits their flaky layers.

• Pureed or mashed sweet potato: Be sure to cook it fully and mash smoothly so it blends nicely with the dough.
• Plant-based milk: Any non-dairy milk works well; I like oat milk for its mild flavor and creaminess.
• Salt: Just a pinch to bring out the natural sweetness.
• All-purpose or whole wheat flour: All-purpose will make lighter biscuits, whole wheat adds a nutty flavor and extra fiber.
• Baking powder: This gives your biscuits that lovely rise and fluffiness.
• Chilled vegan butter or coconut oil: Cold fat is key for flaky layers – don’t skip the chilling step!

Variations

I love experimenting with this Sweet Potato Biscuits Recipe because it’s so easy to customize while keeping that basic deliciousness intact. Here are some ways I’ve tweaked it — but don’t hesitate to make it your own!

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend and adjusted the moisture a bit, and it worked pretty well—just be gentle when mixing to avoid dryness.
• Herb-Infused: Adding fresh rosemary or thyme to the dough gives a beautiful aroma and a savory twist my family can’t get enough of.
• Spiced Sweet Potato: A dash of cinnamon or nutmeg in the batter adds warmth and makes these biscuits perfect for fall mornings.
• Cheesy Upgrade: For those not going vegan, stirring in shredded cheddar can create a mind-blowing sweet and savory combo.

How to Make Sweet Potato Biscuits Recipe

Step 1: Prep the Sweet Potato Mixture

Start by roasting or boiling a medium sweet potato until it’s soft. Then mash or puree it until completely smooth—no lumps here! Mix it with your plant-based milk until silky and creamy. This part is where you get that natural sweetness to shine through, which I absolutely love.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. I like sifting because it helps keep the mixture light and clump-free, so your biscuits rise beautifully.

Step 3: Cut in the Fat

Cut your chilled vegan butter or coconut oil into small cubes. Then use a pastry cutter or your fingers to work the cold fat into the flour mix until it looks like coarse crumbs or a grainy meal. The key here is keeping the ingredients cold so that when they bake, little steam pockets form—giving you that flaky, buttery texture.

Step 4: Make the Dough and Shape Biscuits

Fold the dry mixture into your sweet potato blend gently, kneading just enough to bring it together. Don’t over-knead or your biscuits might get tough. Then scoop out dollops the size of ice cream scoops onto a greased baking sheet. I usually press the top gently with my fingers to help them cook evenly.

Step 5: Bake to Perfection

Pop your biscuits in a 400°F oven and bake for 20 minutes. You want the edges to look golden and the tops lightly browned—then you know they’re ready. Let them cool just a bit before digging in; these biscuits are soft and tempting right out of the oven.

How to Serve Sweet Potato Biscuits Recipe

Garnishes

I love topping these biscuits with a touch of vegan butter, maybe a drizzle of maple syrup on the side, or some grainy mustard for a savory pop. Sometimes I’ll sprinkle fresh chives or herbs on top to brighten the flavors—it makes a pretty presentation, too!

Side Dishes

These biscuits pair wonderfully with hearty soups or stews, especially on cooler days. I often serve them alongside chili, collard greens, or a fresh kale salad. They’re also unbeatable with roasted veggies or vegan gravy for a comforting meal.

Creative Ways to Present

For holidays or brunch, try stacking these biscuits with a layer of mashed sweet potatoes and a dollop of vegan cream cheese or chutney in between like little sandwiches. Another idea is to arrange them in a circle, brush with garlic herb butter, and serve as a shareable biscuit wreath—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover biscuits in an airtight container at room temperature for up to two days. They stay soft and delicious, but if your kitchen’s humid, pop them in the fridge to extend freshness.

Freezing

These biscuits freeze beautifully! After baking and cooling completely, I wrap them individually in plastic wrap and place them in a freezer bag. When I’m ready to enjoy, I thaw at room temperature for about 30 minutes before reheating.

Reheating

For the best texture when reheating, I warm the biscuits in a 350°F oven for 8–10 minutes. This way, they get a little crisp on the outside while staying soft and fluffy inside. Microwaving works in a pinch, but the oven is definitely my favorite method.

FAQs

Final Thoughts

When I first made this Sweet Potato Biscuits Recipe, I was amazed at how such simple ingredients could create something so tender, rich, and satisfying. Over time, it’s become a family favorite for both everyday meals and special occasions. I love sharing this recipe because it’s foolproof and adaptable—you’ll find plenty of ways to make it your own. So go ahead, give these biscuits a try; I promise they’ll bring a cozy, sweet surprise to your kitchen and table. Happy baking!

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