Sweet Potato Biscuitsare a long-time family favorite. They’re simple to make and loaded with hidden veggies!

Sweet Potato Biscuits on a white plate next to butter and a biscuit cutter on a butcher block counter.

If you’re looking for a delicious and healthier twist on traditional biscuits, then this sweet potato biscuits recipe might be just what you’re looking for.

Sweet potato biscuits are perfect served with a big bowl ofClassic Chicken Noodle Soup, someHearty Homemade Beef Stew, or thisQuick and Easy Chili.

A vertical stack of four sweet potato biscuits showing their fluffy texture.

Why You’ll Love This Recipe

Simple ingredients.
Easy to make!
Best way to pack in some veggies.
Perfect with any soup, stew, or chili.

Recipe Ingredients

Flour:All-purpose flour, whole wheat pastry flour, or a mix of the two.
Baking powder
Salt
Butter:Needs to be cold and unsalted.
Sweet potato:You only need about one sweet potato that is cooked and mashed.
Milk

See the recipe card below for full information on ingredients and quantities.

How to Make Sweet Potato Biscuits

Step #1.Put all of the dry ingredients in a medium mixing bowl and whisk them together.
Step #2.Add the cold butter and use a fork, pastry cutter, or your hands to work the butter into the flour mixture until it’s pea-sized.
Step #3.Refrigerate the dough for 10 minutes in the mixing bowl.
Step #4.Take the bowl out of the fridge and add the cooked, mashed sweet potato and ⅓ cup of the milk and stir to combine.
Step #5.Turn the dough out onto a floured surface and dust the top with a little more flour – folding the dough a couple times until it comes together in a smooth ball.
Step #6.Roll the dough so that it is 3/4 of an inch thick.
Step #7.Cut the dough into 9 pieces with a sharp knife or a biscuit cutter.
Step #8.Place the biscuits on a baking sheet lined with parchment paper or a baking mat, and bake at 425 degrees F for 12 to 15 minutes.

Recipe FAQs

Can I use leftover sweet potatoes to make these biscuits?

Yes! It’s a great way to use up leftovers. If you don’t have any sweet potatoes already cooked, then peel and dice one up, put it in a saucepan, cover it with water, and boil it until it’s fork tender. Drain the water before using.

Can I make these sweet potato biscuits gluten-free?

I haven’t tested it, but you should be able to substitute a one-to-one gluten free flour blend, such as the ones from Bob’s Red Mill or King Arthur Baking Company.

What should I serve sweet potato biscuits with?

Sweet potato biscuits make an excellent dinner side (that go perfectly with some homemade butter on top). They are also awesome next to any chili or hearty soup or stew (Healthy 30 Minute Alphabet Soup is a favorite at my house).

Four Sweet Potato Biscuits on a white plate next to a sticker of butter and a knife on a butcher block counter.

What type of flour is best for making biscuits?

You can use all-purpose flour, a mixture of half all-purpose flour and half whole wheat, or all whole wheat flour. If you are going to use 100% whole wheat flour, I highly recommend buyingwhole wheat pastry flour.

This type of flour is very finely ground from soft white wheat berries, unlike traditional whole wheat flour, which is ground from hard red wheat berries.

The whole wheat pastry flour yields a much softer and fluffier biscuit. You can use traditional whole wheat flour, but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit).

Expert Tips

You canuse leftover cooked sweet potatoes, or you can microwave, roast, or boil themto cook them just before making these biscuits.
If the dough isn’t coming togetherwith ⅓ cup of milk, you can put more in by adding a tablespoon of milk at a time up to ½ cup of milk total.
Make a double batch and use them to make breakfast sandwichesthe next morning – put a fried egg and melted cheeses between the two halves.
If you want to use a biscuit cutter, these are myfavoritestainless steel biscuit cutters(they work great for making rolled out cookies as well).