These Flaky Sweet Potato Biscuits are the epitome of sweet potato joy in food form. They are buttery, flaky, tender with a bold sweet potato, hint of sweetness from the maple syrup. Spruce up your mornings with a side of biscuits with jam or butter or add these biscuits as a side dish to your favorite meal. Dairy-Free option available.
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I truly love biscuits. It's been something that I've been loving since childhood. Growing up, my grandmother would bring me to church every Sunday with her and after service, we'd go to Popeyes and enjoy some really good fried chicken and those buttery biscuits. Trust, it was those biscuits with some jam/jelly that truly made the day better. Haha. Ever since then, I've never lost my love for them and these Flaky Sweet Potato Biscuits are SO bomb!
Be sure to follow me on Instagram for all Reels and content. Which have you been loving so far---apples or sweet potatoes?
While you might think that making buttermilk biscuits from scratch is hard, it really isn't. These sweet potato biscuits use a standard biscuit cutter, however, the concept still remains similar to these Flaky Honey Buttermilk Biscuits ----- the"pat and stack" method is worth the work, trust me. It makes the biscuits come out almost in a "pull apart" texture in their standard roundness.
Overall, these flaky sweet potato biscuits aren't very hard to make at all. Like you would any biscuit or pastry recipe, you start with all cold ingredients and adding the dry ingredients together followed by grated/cubed butter, the wet ingredients, and mixing everything together. Then you do the "stack, pat, + roll" method a few times, cut out the biscuits using a biscuit cutter, and bake. Wallah.
They're super easy to make.
Bake time is under 30 minutes.
Is completely a great family recipe. Entirely kid-friendly!
Super fluffy, soft, buttery, + flaky.
Makes for the perfect breakfast, brunch, or dinner situation as a side.
Perfect Fall vibes---thanks to the sweet potato + spices!
Did I mention, it's just TOO good to pass up?
Creating the perfect flaky sweet potatoes biscuits isn't a tough process once you follow these tips below:
Ensuring that your butter and buttermilk are cold helps the biscuits to uphold their structure and expand nicely as they bake. This creates a light, fluffy texture which is exactly what you want!
I love cutting my biscuit dough with a bench scraper or sharp knife because it helps me to avoid any "toggling" of the dough which causes them to come out "lean" or "lop-sided". Usually, I have this trouble with standard biscuit cutters because twisting during the cut is a huge NO, NO!
Stacking the layers of the dough for these biscuits is a game changer! It definitely creates a flaky, almost pull-apart like texture that you won't regret.
Much like other baking recipes, ensuring that your oven is preheated is super important! In addition, baking these biscuits at 400 degrees Fahrenheit ensures that they rise and crisp up nicely enough to cook through.
If you're thinking about making your own sweet potato puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with these Flaky Sweet Potato Biscuits. Everything from my fave baking sheets, parchment paper, mixing bowls, wooden spoons, pastry cutter, and more. SEE THEM HERE!
As you can see, I’m no stranger to homemade crusts, pop tarts, or pastries of any sort. With practice, I've managed to learn a thing or two about creating the perfect dough and so, here’s my hidden secret to super flaky sweet potato biscuits:
Yes—I know. You might be wondering why I’ve stated this but it works. Since we’ll be using 2 sticks in this recipe, I simply grate 1 stick of butter and cube the other. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other.
To take it a step further, you can add the cubed butter to the dry ingredients and blend it into “peas-like” pieces–leaving out the grated butter for now. Then add the grated butter in, fold a few times and then roll it out. This creates butter in more than one layer which creates a heavenly texture too.
Serving these warm sweet potato biscuits with something light like jam or butter (I like to make maple butter) works for those early morning that call for a side of tea or coffee. However, the great part about these sweet potato biscuits is just how versatile they are! You can add gravy for a Southern classic dish or make these biscuits a side dish for dinner or breakfast (with a side of eggs, bacon, etc.).
Also, you can make a sandwich with things like chicken, ham or bacon for a savory food experience or add a fruit compote (strawberry, blueberry, blackberry, etc.) for a nice twist on the shortcake experience.
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your sweet potato biscuits (and other baked goods) fully rise and bake through nicely and are the right texture.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Leftovers can be stored in an airtight container for up to 1 week in the refrigerator. To serve warm in the oven or heat in the microwave.
Absolutely! For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”.
Yes, definitely! To make these Flaky Sweet Potato Biscuits dairy-free, simply substitute the butter with vegan butter (cold + cut into pieces) and make your own dairy-free 'buttermilk' by mixing plant-based milk with lemon juice.
Flaky Sweet Potato Biscuits.