Sweet Potato Buttermilk Biscuits

Incredibly delicious, pillowy soft and tender, and beaming with brown sugar, cinnamon, nutmeg, and cardamom flavor, these sweet potato buttermilk biscuits are such an absolute treat any time of day!

We love these Incredibly delicious, old-fashioned sweet potato biscuits! Made with buttermilk and rosemary, they are fluffy, light, and so easy to make. They are made the southern way, with tangy buttermilk!

What are sweet potato biscuits?

Sweet Potato Buttermilk Biscuits are a bready biscuit made with mashed sweet potatoes. They have just enough sweetness and a buttermilk flavor, that makes you come back for seconds, and maybe thirds. They are so good served with soups, salads, fall one-pot meals, or even served in the place of homemade bread for holiday meals.

These biscuits can be served for breakfast, brunch, or dinner. 

Why I love Sweet Potato Buttermilk Biscuits

If you ask me, biscuits really add to a meal. Whether served on the side of a main dish, or for breakfast or brunch, I really love biscuits because you can make them sweet or savory. There are so many spreads and jellies that are delicious on a biscuit. Of course, do not forget a slab of butter or even honey.

In the fall time, or on the weekends, they are a staple in our home. And most recently, we love to serve them on breakfast boards. After all, biscuits make the perfect breakfast sandwich.

Gather these ingredients for buttermilk biscuits

• White flour
• Baking soda + baking powder + Kosher salt
• Fresh rosemary: Yes, it must be fresh (not dried) for the best flavor.
• Butter: Use unsalted butter (unless you want really salty biscuits, then use salted butter).
• Maple syrup: We use real maple syrup (100% maple).
• Mashed sweet potato: Follow this recipe, how to roast sweet potatoes (LINK).
• Buttermilk: The natural acidity helps to activate the baking powder and allow the sweet potato biscuits to rise up nice and tall.

How to make buttermilk biscuits with sweet potatoes

• Start with super-cold butter and buttermilk. Grate the butter.
• Work quickly while the butter is cold.
• Do not overwork the dough.
• Once you get the hang of biscuits, they will be a regular on your menu rotation.

1. Combine the flour, baking soda, baking powder, salt, and rosemary. Add in the grated butter and toss in the flour.
2. Separately, combine the maple syrup, sweet potato and buttermilk and whisk until very smooth—this can be done with a fork, hand blender, or food processor.
3. Using your hands, toss the sweet potato into the dry ingredients, kneading gently until a ball just comes together—there should be cracks and streaks of flour, and some flour patches remaining, as these will get mixed in better as the dough hydrates and is shaped. (If the dough is wet and sticky at this point, don’t worry, more flour will be added as you shape and cut it.)
4. Using your hands, turn dough out onto a floured surface and shape into a wide rectangle. Fold both ends towards the center, then fold it in half to create a square. Shape the dough into a rectangle and repeat the folding process once more. Gently pat the dough out into a rectangle that is about 3/4’’ thick and 9”x6”.
5. Use a 3” circular cutter to cut 6 biscuits from the dough, then arrange onto a parchment-lined baking sheet—the biscuits can be closely arrange with the edges touching. Use the remaining dough to cut 1-3 more biscuits.
6. If you notice the biscuits are warm, put them in the freezer before baking.
7. Brush the tops with egg wash and bake until golden and lightly browned.

Tips and substitutions:

• When using a biscuit cutter, flour the edges so it releases easily. You do not want to twist the cutter.
• For a sweeter biscuit, add brown sugar, cinnamon, nutmeg, and cardamom flavor.
• For a summer biscuit, you can add fresh basil in place of rosemary. You can also add sage and thyme (for a Thanksgiving biscuit).
• If you notice the biscuits are warm, put them in the freezer for 10 minutes before baking.
• Bake the sweet potato biscuits in a really hot oven! The secret to adding the cold biscuits to a hot oven is that the biscuits will puff up and get very tall.

How do you serve?

• Let cool 15 minutes before serving warm with butter.
• Make it into a breakfast sandwich with eggs, sharp cheddar, bacon, sausage, and fig jam.
• Serve as a side to any one-pot meal. Serve with butter, honey, and jam.
• Make a lunch sandwich with turkey, your favorite cheese, and mustard.
• Create a “Monte Cristo” sandwich with ham, cheese, and jam.
• Or you could try spreading them with a little apple butter, to really bring out that seasonal fall flavor!
• You can also serve these biscuits with chili or a chili dinner board (in the place of corn bread). Delish!

How do you store?

These biscuits will keep for a day or two (loosely covered) at room temperature. You can also store in the fridge for four or five days.

You may also love these biscuit recipes:

Best Pumpkin Biscuits recipe

Chicken Pot Pie with Cheesy Drop Biscuits

Chicken Pot Pie Biscuit Skillet

How to Make Biscuit Pretzels Bites

Buttermilk Biscuits and Gravy Board

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Sweet Potato Buttermilk Biscuits

Incredibly delicious, pillowy soft and tender, these sweet potato buttermilk biscuits with rosemary are an absolute treat any time of day!

When using a biscuit cutter, flour the edges to release the biscuit, rather than twisting the cutter—this can seal the edges and prevent the biscuits from rising high.

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Yield: 6

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Ingredients

 

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• 2 c white flour, plus more for rolling out
• ¾ tsp baking soda
• 2 ¼ tsp baking powder
• 2 tsp kosher salt
• 2 Tbsp fresh rosemary, minced
• ½ c butter, chilled and grated
• 1 ½ Tbsp maple syrup
• 1 c mashed sweet potato, chilled
• ⅓ c buttermilk, chilled

Instructions

 

• Preheat oven to 425 degrees F
• Combine the flour, baking soda, baking powder, salt, and rosemary. Add in the grated butter and toss in the flour.
• Separately, combine the maple syrup, sweet potato and buttermilk and whisk until very smooth—this can be done with a fork, hand blender, or food processor.
• Using your hands, toss the sweet potato into the dry ingredients, kneading gently just until a ball just comes together—there should be cracks and streaks of flour, and some flour patches remaining, as these will get mixed in better as the dough hydrates and is shaped. If the dough is wet and sticky at this point, don’t worry, as more flour will be added as you shape and cut it.
• Using your hands, turn out onto a floured surface and shape into a l wide rectangle. Fold both ends towards the center, then fold it in half to create a square. Shape the dough into a rectangle and repeat the folding process once more. Gently pat the dough out into a rectangle that is about 3/4’’ thick and 9”x6”. Use a 3” circular cutter to cut 6 biscuits from the dough, then arrange onto a parchment-lined baking sheet—the biscuits can be closely arrange with the edges touching. Use the remaining dough to cut 1-3 more biscuits.
• If you notice the biscuits are warm, put them in the freezer for 10 minutes before baking.
• Brush the tops with egg wash and bake for 15-20 minutes, until golden and lightly browned.
• Let cool 15 minutes before serving warm with butter, or making it into a breakfast sandwich with eggs, sharp cheddar, bacon, sausage, and fig jam.

Notes

Storage: These biscuits will keep for a day or two (loosely covered) at room temperature. You can also store in the fridge for four or five days.

Cuisine: American

Course: Bread

Author: Sandy / Reluctant Entertainer

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