Sweet Potato Biscuits
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Discover the perfect blend of comfort and flavor with these heavenly Whole Wheat Sweet Potato Biscuits. They are perfectly moist, made with a tender crumbly texture, and have a subtle sweetness that takes a classic biscuit recipe to the next level.
Ingredients Needed
For this recipe, grab these ingredients from your pantry and fridge. You likely have most of them on hand.
- Half unbleached all-purpose flour + half whole wheat flour – OR replace all the flour with 100% whole grain white whole wheat flour. I highly recommend buying this variety, as it yields much lighter biscuits and baked goods than regular whole wheat flour. Here is a bit more about the difference between the two whole grains.
- Baking powder and baking soda – For leavening.
- Sugar – Just a little bit to knock back the tanginess from the buttermilk.
- Salt – Not a lot since we’re using salted butter.
- Salted butter – It’s important that it’s very cold.
- Buttermilk – It’s important for this ingredient to be cold, as well.
- Sweet Potato – The key ingredient that adds a little extra nutrition and sweetness! You’ll bake or microwave your sweet potato and let it cool completely. Then, scoop out the orange flesh to use.
Sweet Potato Pro Tip
The sweet potato needs to be fully cooked and cooled. You can easily do this in advance and store the cooked sweet potato in the fridge of freezer.
Just thaw it when you need to use it.
How to Make Sweet Potato Biscuits
Here’s an overview of how this recipe comes together.
Combine the Dry Ingredients & Cut in the Butter
Preheat oven to 450°F.
To a medium mixing bowl, add the flours, baking powder, baking soda, sugar, and salt. Whisk until combined.
Cut the cubed butter into the dry mix using a fork or pastry cutter until it’s broken down into pea-sized pieces. This will take a few minutes and some elbow grease.
Prepare the Wet Ingredients
In a separate mixing bowl, whisk together the buttermilk and sweet potato until it is as smooth as possible. You will inevitably have some small pieces remaining and that’s ok. (Or throw it into the blender for perfectly smooth wet ingredients.)
Add the wet ingredients to the dry and stir together just until a dough forms.
Roll and Cut Out the Biscuits
Place the dough onto a floured surface. Form the dough into a ball, sprinkle with a little flour, and roll it out about 3/4-inch thick.
Cut out biscuits using a 3-inch biscuit cutter or upside-down glass. Lay the biscuits on a sheet pan, making sure they don’t touch.
Tip: Cover the sheet pan first with parchment paper for easy clean up.
Bake
Bake for 10-12 minutes, until starting to turn golden on top.
Serve with a little butter and honey.
How to Freeze the Biscuits
Freeze For Later: Make and roll out the biscuits, but do not bake. Dust the cut-out biscuits with a little more flour, place on a sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
Prepare From Frozen: Place frozen biscuits on a parchment-lined sheet pan. Thaw completely on the counter or refrigerator and bake according to directions in recipe.
You can also fully cook and freeze the biscuits prior to freezing, but they won’t taste quite as fresh.
FAQs
Are sweet potato biscuits sweet or savory?
Sweet potato biscuits have a subtle sweetness to them due to the natural sweetness of the sweet potatoes, but not necessarily enough to call them sweet.
Can I use canned sweet potatoes for making sweet potato biscuits?
We recommend using fresh sweet potatoes for the best flavor and texture. Canned sweet potatoes may have a different consistency and can sometimes be overly sweet, which can affect the final outcome.
Can I make sweet potato biscuits ahead of time?
You bet. Once baked, allow the biscuits to cool completely. Store them in an airtight container or freezer bag. They can be refrigerated for up to 2-3 days or frozen for up to 3 months. To serve, simply reheat them in the microwave, oven, or toaster oven until warmed through.
Does this recipe work without the sweet potato?
Yep! In fact, the original recipe came from our Whole Wheat Buttermilk Biscuit recipe. The sweet potato is an addition to that!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Sweet Potato Biscuits
Discover the perfect blend of comfort and flavor with these heavenly Whole Wheat Sweet Potato Biscuits. They are perfectly moist, made with a tender crumbly texture, and have a subtle sweetness that takes a classic biscuit recipe to the next level.
Ingredients
- 1 cup unbleached all-purpose flour*
- 1 cup whole wheat flour*
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) cold salted butter, cubed
- 1 cup cold buttermilk, plus more as needed
- 1/2 cup cooked, cooled, and mashed sweet potato flesh (about 1 small sweet potato)
*You can replace all 2 cups of flour with white whole wheat flour (make sure it’s the “white” variety). They will turn out the same but will be 100% whole grain!
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Instructions
Make It Now:
- Prep: Preheat oven to 450°F. (Cover a sheet pan with parchment for easy clean up.)
- Mix Dry Ingredients: To a medium mixing bowl, add the flours, baking powder, baking soda, sugar, and salt. Whisk until combined.
- Cut in Butter: Cut the cubed butter into the dry mix using a fork or pastry cutter until it’s broken down into pea-sized pieces. This will take a few minutes and some elbow grease.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk and sweet potato until it is as smooth as possible. You will inevitably have some small pieces remaining and that’s ok. (Or put these ingredients in the blender and blend away.)
- Combine Wet and Dry: Add the wet ingredients to the dry and stir together just until a dough forms.
- Cut Out Biscuits: Place the dough onto a floured surface. Form the dough into a ball, sprinkle with a little flour, and roll it out about 3/4-inch thick. Cut out biscuits using a 3-inch biscuit cutter or upside-down glass. Lay the biscuits on a sheet pan, making sure they don’t touch.
- Bake: Bake for 10-12 minutes, until starting to turn golden on top.
Freeze For Later: Follow Steps 1-4. Dust the cut-out biscuits (that haven’t been baked) with a little more flour, place on a sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
Prepare From Frozen: Place frozen biscuits on a parchment-lined sheet pan. Thaw completely on the counter or refrigerator and bake according to directions in Step 5.
Notes/Tips
- You can also fully cook and freeze the biscuits prior to freezing, instead of freezing them unbaked.
These are delicious! My 18-month-old loved them! I didn’t have baking mix so I added 2 teaspoons of baking powder and 1/4 teaspoon salt to 1 1/4 cups whole wheat flour. I also don’t eat dairy, so I substituted almond milk for the buttermilk and used 1 tablespoon coconut oil and 1 tablespoon non-dairy spread (Earth Balance) instead of the butter. They turned out great!
★★★★★
Awesome. Thanks for sharing your feedback, Jackie.
Have you tried freezing these? Success/Failure/Unknown? 🙂
I have not, but I would guess that you can freeze them in a ziplock bag after you baked and cooled them. I do this with muffins all the time and it works great. You can wrap them in a moist paper towel and warm for about 30 seconds in the microwave, or just let them thaw on the counter.
Btw, just realized I was talking to the one and only Devin! Miss you, lady.
Is yours a drop biscuit recipe? That's what this one is. If so, I bet you could add sweet potato. I add in veggies like this to my pancakes all the time. As long as I don't go overboard, it doesn't seem to affect the texture much. Thanks for visiting my blog!
Hmmm… This is very similar to my regular biscuit recipe (just SR flour, crisco, buttermilk), I wonder if I could just add a sweet potato without changing to biscuit mix?