Easy sweet potato biscuits perfect for fall and winter breakfasts.
NOTE: The exact amount of flour and liquid you need here will vary depending on your sweet potato – weight and water content can vary between sweet potatoes and fresh vs. canned varieties! When you mix your sweet potato mixture into the flour, take stock of how the dough looks – if it’s too sticky, add a bit more flour. If you still have quite a bit of flour that hasn’t mixed into the dough, add an extra splash of milk. Remember, you don’t want a completely smooth dough here – it should still look a bit rough and shaggy. You just want it sticky enough so that it sticks together as you pat it into shape for cutting! Keep in mind that the dough will also come together more as you pat it into shape. This can take a bit of practice, so don’t worry if it’s not perfect the first time. There’s also a video of my technique here that might be helpful.
Use canned sweet potato puree if you don’t have time to roast your own sweet potato. You could also bake the sweet potato whole and then scoop out and mash the potato with a fork. You want about 2/3 of a cup of sweet potato puree in total.
Roast the sweet potato and make the puree ahead of time, and keep it in the fridge until you’re ready to use it!
It’s important to let the sweet potato cool COMPLETELY before adding it to the biscuits – if it’s warm, it will start melting the cold butter pieces and your biscuits won’t be as light and flaky.
Bake biscuits on a rack in the very center of your oven for best results.
These are amaaaaazing with some maple butter or honey butter – just mix room temperature butter together with a few teaspoons of honey or pure maple syrup for a fun twist.
Use milk in place of maple syrup if you don’t have any on hand. You could also use buttermilk if you like.
Add some chopped sage or rosemary to the biscuit dough for an extra boost of fall flavor.
If you like, you can brush the tops of the biscuits with melted butter just before baking for some extra flavor.