5.0 How to Make Sweet Potato Biscuits (Step-by-Step Guide)
Making sweet potato biscuits from scratch is easier than it looks—and the payoff is huge. With a little technique and attention to detail, you can achieve biscuits that are tender, fluffy, and golden every time. Here’s a foolproof, step-by-step method to get the perfect batch.
1. Prepare the Sweet Potatoes
Start by cooking your sweet potatoes until fork-tender. You can boil, bake, or microwave them—just be sure they’re soft enough to mash smoothly. Baking concentrates flavor, while boiling is quicker. Once cooked, peel and mash them thoroughly. Let the mash cool before adding it to the dough to avoid melting the butter.
2. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for even baking and easy cleanup. You want a hot oven to give the biscuits a quick rise.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 tbsp granulated sugar
This step ensures that your leavening agents and seasonings are evenly distributed.
4. Cut in the Cold Butter
Add 6 tablespoons of cold unsalted butter, cubed. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. The key to fluffy biscuits is keeping the butter cold so it steams during baking, creating layers.
You can refer to Southern-style biscuits for a visual understanding of how the texture should look at this stage.
5. Add the Mashed Sweet Potatoes
Stir in 1 cup of cooled, mashed sweet potato. Gently fold it into the mixture to combine. Don’t overmix—this can make the biscuits dense.
6. Add Buttermilk Gradually
Pour in ¼ to ½ cup of cold buttermilk, starting with the smaller amount. Mix until a soft dough forms. Add more buttermilk if needed, a tablespoon at a time. The dough should be moist but not sticky.
To learn how buttermilk interacts with baking soda for rise, see what is buttermilk.
7. Shape the Dough
Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. Use a biscuit cutter or a floured glass to cut out circles. Press scraps together to avoid waste—just don’t overwork the dough.
If you’re planning to make mini biscuits for sliders, check out holiday biscuit boards for size inspiration.
8. Bake to Perfection
Place biscuits on your baking sheet. For soft sides, position them close together; for crispier edges, leave space in between. Bake for 12–15 minutes, until the tops are lightly golden and the centers are fully baked.
9. Serve with Honey Butter
While still warm, serve with a generous smear of easy honey butter—a mixture of whipped butter, honey, and a pinch of salt. For an extra flair, add cinnamon or orange zest, as seen in this homemade honey butter recipe.
From start to finish, this method produces biscuits worthy of any sweet potato breakfast sandwich or comforting holiday meal. Once you’ve mastered the steps, you can experiment with seasonal flavors or turn them into a make-ahead freezer favorite.