These Sweet Potato Biscuits are flaky, lightly sweetened, and loaded with great flavor. They are deliciously different than homemade buttermilk biscuits, in the most amazing way. These biscuits are easy to make, and if you’re a sweet potato fan, you’ll love that they’re loaded with fluffy, tasty sweet potatoes.

Sweet Potato Biscuits

If you know anything about my recipes, you’ll know that I’m a Southern girl and that biscuits are in my DNA.

I love homemade biscuits. It doesn’t matter if they are classic buttermilk biscuits or my easy 3-ingredient biscuits.

From family recipes to new creations, if it’s a biscuit and I can put butter on it—I’m in love!

Y’all, this sweet potato biscuit recipe is going to knock your socks off. Sometimes you want a biscuit, but not regular biscuits. These are it!

They’re soft, fluffy, and filled with sweet potato flavor.

They’re super easy to make, too, and not fussy. Just look at that golden color! Nobody can resist these sweet potato biscuits, so be warned, they’ll get gobbled up fast!

They’re perfect with a dab of my copycat Texas Roadhouse butter! They’re also a great use of leftover baked sweet potatoes, so save some from your holiday feast and let’s get baking!

Why You’ll Love My Sweet Potato Biscuits

Quick and Easy to Make: This is an easy recipe that comes together in no time. No fancy tools, no long wait for the dough to rise—just simple steps and delicious results. You don’t even need a biscuit cutter—a good ol’ pizza cutter does the trick!
Fluffy and Flavorful: These fluffy sweet potato biscuits have such a great flavor. They’re super moist, yet still crumbly and taste amazing!
Perfect for Any Occasion: Whether it’s Thanksgiving dinner, a potluck, or a cozy meal with a bowl of soup, these biscuits are the perfect addition to your table.
No Fuss, Just Flavor: Skip the rolling pins and endless kneading. A lightly floured surface and a little patting down are all you need.
Perfect for Sweet Potato Fans: If you’re a sweet potato fan, this will be your new favorite way to enjoy them.
Old-Fashioned Charm Recipe: This recipe gives you all the feels of old-fashioned sweet potato biscuits. It’s a little nostalgic and a whole lotta delicious!

Ingredients for Sweet Potato Biscuits

Self-Rising Flour: Self-rising flour is already mixed with just the right amount of salt and baking powder, so it saves time. It makes the biscuits rise high and keeps them fluffy.
Vegetable Shortening: When worked into the flour mixture, shortening creates those signature flaky layers.
Buttermilk: No good Southern biscuit is complete without buttermilk. It adds a little tangy flavor and helps the dough come together.
Cooked Sweet Potato: The roasted sweet potato bring natural sweetness and keep the biscuits moist.
Cinnamon: Just a pinch of cinnamon gives these biscuits nice flavor.
Melted Butter: Okay, so it’s not listed as an ingredient, but don’t forget this part! Brushing the tops of the biscuits with melted butter before and after baking makes them golden and oh-so-delicious.

Self Rising Flour VS Regular Flour

This recipe uses self-rising flour. Regular flour will NOT work.

What’s the difference between self-rising and regular flour?

Self-rising flour already has baking powder and salt added to it. It is one less step you have to worry about, and it’s already perfectly measured and mixed for the lightest biscuits.

If you must use all-purpose flour, you will need to add a pinch of salt and 3 teaspoons of baking powder to the flour first.

How To Make Sweet Potato Biscuits

Preheat Oven: Start by preheating your oven to 500°F. That high heat is what gives these biscuits their golden brown tops and fluffy biscuits texture.
Mix the dough: Grab a large bowl and add your self-rising flour. Add in the shortening, and use your fingers to work it into the flour until it looks crumbly, like little peas. Next, stir in the mashed sweet potatoes, buttermilk, and cinnamon with a wooden spoon. Keep stirring until it all comes together into a soft dough.
Shape the biscuits: Sprinkle a little flour on a lightly floured surface (your countertop works great). Gently pat the sweet potato biscuit dough into a rectangle about an inch thickness. No need for kneading—this is a no-fuss, easy recipe! Now, grab a pizza cutter or a sharp knife and slice the dough into 8 or 10 squares. No biscuit cutter needed here!
Get biscuits ready to bake: Place the biscuits in a greased cast iron pan (or a prepared baking sheet, round cake pan, or casserole dish if you don’t have cast iron). Make sure the sides of the biscuits are touching—this helps them bake up nice and soft. Melt 3 tablespoons of butter and pour it right on top of the biscuits. Trust me, this step makes them extra delicious!
Bake to perfection: Pop the pan in the oven and bake for 12-15 minutes. They’re done when they are a nice, golden brown on top.
Brush with more butter: When they’re fresh out of the oven, melt a couple more tablespoons of butter and brush it over the warm biscuits. This gives them a buttery shine and makes them absolutely irresistible.

How To Make Mashed Sweet Potatoes

If you don’t have leftover sweet potatoes and need to start from scratch, the best flavor comes from baked sweet potatoes. And they’re so easy to make!

Just grab a medium-sized sweet potato (a bit larger than an adult fist) and poke it a few times with a fork. Pop it onto a baking sheet and bake it at 425F for about 40-50 minutes or until it pierces easily with a fork.

Then, let the sweet potato cool and scoop out the flesh for this biscuit recipe.

I do NOT recommend “baking” the sweet potato in the microwave. No, just don’t do it!

You really don’t want to boil them either because boiling a sweet potato can make it absorb too much water, which can mess with your dough’s consistency.

Microwaved or boiled sweet potatoes don’t develop this same sweet, roasted flavor.

Recipe Tips

Don’t overwork the dough! Biscuits don’t need to be kneaded, and the more you work the dough, the harder your biscuits will be.
Yes, this recipe has a fair bit of butter, but it’s so good! Don’t skip the butter!
Your biscuit dough will look shaggy after adding the buttermilk, and that’s OK!
A pizza cutter is my simple hack for quickly and easily cutting biscuit dough. Flour the pizza cutter wheel if the dough starts to stick.
Don’t overcook the biscuits! They cook at a high heat and should be golden brown and kind of hollow sounding when you tap them.

Serving Suggestions

These tasty and easy sweet potato biscuits go with so many dishes!

I love especially love them with breakfast or brunch but they are equally as delicious served with lunch or dinner.

Favorite Recipes to Make with My Biscuits

Thanksgiving: Personally, I really enjoy these sweet potato buttermilk biscuits with herb roasted turkey.
Breakfast Biscuits: They’re just as good paired with country ham for breakfast as they are with a roast for supper.
Roast: My Mississsippi pot roast and eye of round roast recipes are great with my biscuits.
Beef Stew: Y’all—these tasty biscuits and my best ever beef stew…a match made in heaven!
Chicken and Gravy: Gravy needs biscuits, and my crockpot chicken and gravy is a great dish to serve alongside bisuits so you can mop up all that gravy goodness.
Honey Butter: I LOVE these flaky biscuits with my copycat Texas Roadhouse butter!

Storage

These Sweet Potato Biscuits are best eaten fresh. Let them cool a bit after baking, and then serve. They will keep for a day in an airtight container on the counter, but freeze them if you want to keep them longer.

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